How to Make Them

1. Prepare the Ribs

Remove the ribs from their packaging and pat them dry with paper towels.

If there is a thin membrane on the bone side, slide a butter knife under it near one end. Grip the loosened membrane with a paper towel and pull it away. Removing it can make the finished ribs easier to bite and helps the seasoning reach the meat.

Cut the slab into sections of 3–4 ribs each so the pieces fit comfortably in the slow cooker.

2. Mix the Five-Ingredient Sauce

In a bowl, combine the brown sugar and smoked paprika.

In a separate small bowl, stir together the Worcestershire sauce and 1 cup of the barbecue sauce. Reserve the remaining ½ cup barbecue sauce in a clean bowl for glazing after cooking. Keeping it separate avoids using sauce that has been in contact with raw pork.

3. Season the Ribs

Rub the brown sugar and smoked paprika mixture over both sides of the rib sections.

Some mixture may fall away as you handle the ribs. Sprinkle any extra over the pieces once they are in the slow cooker.

4. Arrange in the Slow Cooker

Pour a little of the barbecue sauce mixture into the bottom of the slow cooker.

Arrange the rib sections upright along the sides of the cooker, with the meaty side facing outward where possible. If needed, stack them loosely. Avoid packing them so tightly that heat cannot circulate.

Pour the remaining sauce mixture over the ribs. The ribs do not need to be fully submerged; they will release moisture as they cook.

5. Cook Until Tender

Cover and cook on LOW for approximately 6–7 hours or HIGH for approximately 3½–4½ hours.

Begin checking toward the early end of the range. The ribs are ready when the meat is tender and has pulled back slightly from the ends of the bones. For ribs that remain intact when lifted, cook only until tender. For softer, more fall-apart ribs, continue cooking and handle them carefully when transferring.

Slow cooker temperatures and rib thickness vary, so use tenderness as the main guide rather than relying only on the clock.

6. Broil for a Sticky Finish

Preheat the broiler. Line a baking sheet with foil and lightly grease the foil or use a nonstick liner.

Use tongs or a wide spatula to transfer the ribs to the baking sheet. They will be delicate, especially if cooked until very tender.

Brush the ribs with some of the clean reserved barbecue sauce. Broil for 3–5 minutes, watching closely, until the glaze looks sticky and the edges begin to darken.

Turn the ribs if you want color on both sides, brush with more reserved sauce, and broil briefly again. Keep the pan several inches from the heating element and do not walk away; sugary barbecue sauce can burn quickly.

7. Serve

Let the ribs rest for a few minutes, then transfer them to a platter.

Serve with extra clean barbecue sauce if desired. Pair with coleslaw, corn, baked potatoes, potato salad, or dinner rolls.