Slow Cooker Baby Back Ribs with Fresh Coleslaw
Tender fall-off-the-bone baby back ribs seasoned with a smoky spice blend and slow-cooked to perfection, paired with a crisp and refreshing homemade coleslaw. The ribs cook low and slow for 6-8 hours in barbecue sauce and apple cider vinegar, then get a final caramelized finish under the broiler. The bright, tangy coleslaw provides the perfect contrast to the rich, smoky ribs. This complete meal is ideal for weekend gatherings, game day, or any time you want restaurant-quality barbecue at home with minimal hands-on effort.
Ingredients
- 2 racks baby back ribs, about 4 poundsSt. Louis ribs1:1
meatier but may need longer cooking time
- ¼ cup brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup barbecue sauce, plus more for serving
- ½ cup apple cider vinegar
- 4 cups green cabbage, shredded
- 2 cups red cabbage, shredded(optional)
- 1 large carrot, julienned or shredded
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- salt and pepper, to taste
- ¼ cup fresh parsley, chopped(optional)
Instructions
- 1
Remove the membrane from the back of the ribs
- 2
Combine brown sugar, smoked paprika, garlic powder, onion powder, chili powder, ground cumin, salt, and black pepper in a small bowl
- 3
Rub the spice mixture all over the ribs on both sides
- 4
Place seasoned ribs in slow cooker, pour apple cider vinegar around ribs and drizzle barbecue sauce over top
- 5
Cover and cook on low for 6-8 hours until ribs are tender and pull away from bone
- 6
Combine shredded cabbage, carrots, and parsley in a large bowl
- 7
Whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth
- 8
Pour dressing over cabbage mixture and toss to coat evenly
- 9
Refrigerate slaw until ready to serve
- 10
Preheat oven broiler
- 11
Transfer ribs from slow cooker to foil-lined baking sheet
- 12
Brush ribs with additional barbecue sauce and broil for 3-5 minutes until sauce is bubbly and caramelized
- 13
Serve ribs hot alongside coleslaw with additional barbecue sauce on the side
Tips
Remove the membrane from the ribs before seasoning to ensure even cooking and better flavor penetration.
Stand the ribs on their edges in the slow cooker if needed to fit properly and ensure even cooking.
The final broiling step caramelizes the barbecue sauce and adds texture contrast to the tender meat.
Good to Know
Refrigerate cooked ribs up to 3 days and slaw up to 2 days in separate containers.
Prepare spice rub and slaw up to 1 day ahead. Season ribs morning of cooking.
Serve ribs hot immediately after broiling with chilled coleslaw on the side.
Common Mistakes
Don't skip removing the membrane or ribs will be tough and chewy.
Avoid lifting the slow cooker lid frequently as it releases heat and extends cooking time.
Don't broil too long or the barbecue sauce will burn rather than caramelize.
Substitutions
meatier but may need longer cooking time
FAQ
Can I cook these ribs faster on high heat?
Yes, cook on high for 4-5 hours, but low and slow produces more tender results with better flavor development.
What if I don't have a broiler?
You can skip the broiling step or finish the sauced ribs on a hot grill for 2-3 minutes per side.
How long will the coleslaw keep fresh?
The dressed coleslaw stays crisp for up to 2 days refrigerated, though it's best served within 24 hours.