There is something mighty satisfying about setting a simple supper in the slow cooker and letting the day do the work for you, especially around Labor Day when folks would rather be out on the porch than standing over a hot stove. These 5-ingredient slow cooker ribs bring all the sticky, tender goodness of a backyard favorite with hardly any fuss at all. It is the sort of recipe that feels right at home in the Midwest, where we have always known how to stretch a few pantry staples into a hearty meal that gathers everybody around the table.
Serve these ribs with classic cookout sides like baked beans, creamy coleslaw, potato salad, buttered corn on the cob, or a simple platter of sliced tomatoes and pickles. If you want to round things out with bread, warm cornbread or soft dinner rolls are fine for catching every bit of sauce, and a tall glass of iced tea or lemonade makes the whole meal feel like a holiday weekend done properly.
5-Ingredient Slow Cooker Labor Day Ribs
Servings: 4 to 6
Ingredients
2 racks raw baby back ribs, about 4 to 5 pounds total
Directions
1. Remove the membrane from the back of the baby back ribs if it is still attached, then cut the racks into sections small enough to fit in your slow cooker.
2. In a medium bowl, stir together the barbecue sauce, apple cider vinegar, brown sugar, and Worcestershire sauce until the sugar is mostly dissolved.
3. Arrange the rib sections in the slow cooker, curving them along the sides if needed, and pour the sauce mixture over the top, turning the ribs a bit so they are well coated.
4. Cover and cook on low for 6 to 7 hours or on high for 3 1/2 to 4 hours, until the ribs are very tender and the meat has pulled back from the bones.
5. Carefully lift the ribs onto a platter. If you like, brush with a little extra sauce and place under the broiler for 3 to 5 minutes to caramelize before serving.
Variations & Tips
Make them smokier: Add 1/2 teaspoon liquid smoke to the sauce mixture if you want that outdoor barbecue flavor without firing up the grill.
Use your favorite sauce: A sweet Kansas City-style sauce gives these ribs a classic holiday cookout taste, but a spicier sauce works nicely too if your family likes a little more kick.
Finish under the broiler: Slow cooker ribs are wonderfully tender, but a few minutes under the broiler gives the outside a stickier, darker glaze that looks and tastes more like ribs fresh from the pit.
Don't overcook: Baby back ribs are leaner than some other cuts, so keep an eye on them toward the end of cooking. You want them tender enough to bite cleanly, not so soft that they completely fall apart.
Make ahead tip: Cook the ribs a day ahead, cool them in their sauce, and refrigerate. The next day, warm them gently and broil just before serving for an easy holiday meal with less last-minute fuss.
