Fall-off-the-bone tender, flavorful Slow Cooker Apple BBQ Ribs pair the perfect sweetness of apples with a smoky barbecue flavor, making for an easy weeknight meal!
Slow Cooker Apple BBQ Ribs are an ideal dinner for busy weeknights or relaxed weekends. Apple cider and apple-flavored barbecue sauce combine with brown sugar and a touch of liquid smoke to produce tender pork ribs that pull apart easily and deliver balanced sweet-and-smoky flavor.
This recipe is adapted from our original Slow Cooker Barbecue Ribs recipe.
What ingredients do you need for Slow Cooker Apple BBQ Ribs?
- 1 rack pork ribs (baby back or spare)
- 1/4 cup brown sugar
- 1 cup barbecue sauce (see note)
- 1/4 cup apple cider (not apple cider vinegar)
- 1/4 tsp liquid smoke
- 1 tsp Worcestershire sauce
What barbecue sauce should you use for this rack of ribs?
For the clearest apple flavor, an apple-based barbecue sauce is best. If you don’t have one, use your favorite barbecue sauce — the ribs will still be delicious, though the apple note will be subtler.
Tips for making Slow Cooker Apple BBQ Ribs
These ribs are designed for a 6-quart slow cooker. Before cooking, remove the membrane (silver skin) from the back of the rack if it’s still attached. Trim or cut the rack into sections that will fit comfortably in your slow cooker.
Coat each section evenly with brown sugar, then arrange the ribs in the slow cooker. If possible, avoid tightly stacking them so heat circulates more evenly.
Whisk together the barbecue sauce, apple cider, liquid smoke, and Worcestershire sauce. Brush the mixture onto the ribs, then pour any remaining sauce into the slow cooker so the meat stews gently in the liquid.
Cover and cook on low for about 6 hours. At the 6-hour mark the meat should pull away from the bone easily but still hold together enough to transfer to a serving platter.
If you’d like a sticky, slightly crisp finish, brush the ribs with extra sauce and broil on low for 5–7 minutes after slow cooking. This step is optional — the ribs are excellent straight from the slow cooker.
Note: This recipe uses apple cider (the sweet beverage), not apple cider vinegar. They are not interchangeable.
Should the ribs be broiled?
Broiling is optional. If you like a caramelized, slightly sticky exterior, transfer the cooked ribs to a baking sheet, brush with additional barbecue sauce, and broil on low for 5–7 minutes. Watch closely so they don’t burn.
Variations
- Make it Deluxe – Rub ribs with your favorite dry rub before adding brown sugar and cooking.
- Make it Spicy – Add red pepper flakes, cayenne, or sliced jalapeños to the sauce for heat.
How do you store leftovers?
Once cooled, place leftover ribs in an airtight container and refrigerate for up to 4 days. To reheat, bake at 350°F (175°C) on an oven-safe pan for 10–15 minutes, or microwave on a microwave-safe plate for 1–2 minutes until warmed through.
Slow cooker apple BBQ ribs deliver a wonderful balance of sweet apple and smoky barbecue with melt-in-your-mouth tenderness. Serve with potato salad, broccoli salad, baked beans, or your favorite sides for a crowd-pleasing meal.
Best Side Dishes:
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Gluten-Free Easy Potato Salad Recipe
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Easy Campfire Beans
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How to Make Coleslaw Dressing
Slow Cooker Apple BBQ Ribs
Ingredients
- 1 Rack of Pork Ribs (Spare Rib or Baby Back)
- 1/4 Cup Brown Sugar
- 1 Cup Barbecue Sauce
- 1/4 Cup Apple Cider
- 1/4 Tsp Liquid Smoke
- 1 Tsp Worcestershire Sauce
Instructions
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Remove any membrane from the ribs.
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Cut the ribs to fit your slow cooker (a 6-quart works well).
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Rub the ribs evenly with brown sugar.
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Place the ribs in the slow cooker, arranging them to fit without tight stacking when possible.
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In a small bowl, combine the barbecue sauce, liquid smoke, apple cider, and Worcestershire sauce.
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Brush the sauce over the ribs and pour any remaining mixture into the slow cooker.
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Cover and cook on low for 6 hours.
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Carefully remove and serve with additional barbecue sauce if desired.
Notes
Add extra sauce before serving if you like them saucier.
For the most pronounced apple taste, choose an apple-forward barbecue sauce.
Optional: after slow cooking, broil on low for 5–7 minutes with additional sauce to create a sticky, crispy glaze.
Nutrition
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