These Crockpot BBQ Ribs with Summer Slaw bring that slow-smoked flavor without the grill. The ribs are rubbed with simple spices, slathered in your favorite BBQ sauce, and slow-cooked until they’re melt-in-your-mouth delicious.

Add in a crunchy, zippy summer slaw on the side? You’ve got the ultimate warm-weather dinner that feels like a cookout — even if you're eating indoors in your sandals.

Ingredients (serves 4–6)

For the Ribs:

• 2–3 lbs pork baby back ribs (or St. Louis style)

• 1 tbsp brown sugar

• 2 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1/4 tsp cayenne (optional)

• 1 ½ cups BBQ sauce (your favorite)

For the Summer Slaw:

• 3 cups shredded green cabbage

• 1 cup shredded red cabbage or carrots

• 1/4 cup chopped green onions

• 1/4 cup chopped fresh parsley or cilantro

• 1/3 cup mayo (or Greek yogurt for lighter option)

• 1 tbsp apple cider vinegar

• 1 tsp honey or maple syrup

• Salt & pepper to taste

Instructions

For the Ribs:

1. Prep the ribs: Remove the silver skin from the back of the ribs if needed. Pat dry and rub evenly with the spice mix.

2. Add to slow cooker: Cut the rack into halves or thirds to fit. Place ribs in the crockpot with 1/2 cup BBQ sauce on the bottom and the rest poured over the top.

3. Cook: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until ribs are very tender.

4. Optional finish: For caramelized edges, place ribs on a foil-lined baking sheet, brush with extra BBQ sauce, and broil for 3–5 minutes.

For the Slaw:

1. Mix dressing: In a bowl, whisk mayo, vinegar, honey, salt, and pepper.

2. Toss slaw: Add cabbage, carrots, onions, and herbs. Toss with dressing until coated. Chill in the fridge until ready to serve.

Sarah’s Tips & Swaps:

• Make it spicy: Add hot sauce or chipotle powder to the BBQ sauce for heat.

• Low sugar tip: Use a no-sugar BBQ sauce and skip the honey in the slaw.

• No broiler? Just warm extra BBQ sauce and drizzle before serving.

• Make ahead: Slaw can be made up to 2 days in advance — it only gets better.

Flavorful Conclusion:

These Crockpot BBQ Ribs are what summer dreams are made of — tender, saucy, and no grill required. Add a bright, crunchy slaw on the side, and you’ve got a comfort-filled plate that’ll have everyone asking for seconds (and the recipe).

Nutrition (Per Serving – makes 6):

• Calories: 460

• Protein: 32g

• Carbohydrates: 17g

• Fat: 30g

• Fiber: 2g

• Sugar: 10g

• Sodium: 610mg