Cooking ribs in a slow cooker without liquid may seem counterintuitive, as most slow cooker rib recipes call for some kind of braising liquid like barbecue sauce, broth, beer, juice, or water. However, it is possible to make juicy, tender ribs in a slow cooker without adding any liquid at all!
The key is choosing the right cut of ribs, using the right cooking technique, and allowing plenty of time for the ribs to cook low and slow. With the right method, you can get fall-off-the-bone ribs with deliciously concentrated, meaty flavor from the slow cooker.
Can You Cook Ribs in a Slow Cooker Without Liquid?
The short answer is yes, you can absolutely cook ribs in a slow cooker without any added liquid. While braising ribs in liquid is a tasty technique that results in fork-tender meat, the moist heat environment and extended cook times of the slow cooker allow ribs to cook thoroughly and become tender without needing to be submerged in liquid.
The key things to know when cooking ribs without liquid in a slow cooker are:
- Use the right ribs – Look for meaty, well-marbled ribs with a decent amount of fat cap on them for moisture. Baby back ribs or loin back ribs work better than spare ribs.
- Prep the ribs – Remove membrane, season well, and optionally sear before slow cooking.
- Cook low and slow – Keep the temperature on low and allow at least 6-8 hours for tender, fall-off-the-bone ribs.
- Add flavor – Use a dry rub, sauce, and/or aromatics to add flavor.
With the right prep and cook times, the ribs will become succulent and tender without any added braising liquid. The rendered fat from the ribs will help keep them moist, supplemented by a sauce or rub added towards the end of cooking.
Best Ribs for Cooking Without Liquid
For the best results when cooking ribs in a slow cooker without liquid, choose ribs with more marbling and fat content to help keep them moist. Here are some of the best options:
Baby Back Ribs
Baby back ribs (also called loin back ribs) are one of the best choices for slow cooking without liquid. They come from the upper ribcage near the spine and contain a good amount of fat and connective tissue. Cook 6-8 hours on low.
St. Louis Style Ribs
St. Louis ribs are spare ribs that have been trimmed of the skirt for a rectangular rack. Less dark meat than spare ribs but still nicely marbled. Cook 7-8 hours on low.
Beef Short Ribs
Short ribs are very juicy and contain lots of collagen that breaks down into gelatin during slow cooking. Cook 8-10 hours on low until fork tender.
Country Style Ribs
Taken from the upper side of the ribcage, country style ribs are meaty with good marbling. Cook 6-7 hours on low.
The key is to avoid very lean ribs like back ribs or spare ribs, which can dry out without any liquid in the slow cooker.
How to Cook Ribs in a Slow Cooker Without Liquid
Here are some tips for getting perfect ribs from the slow cooker without adding liquid:
Prep the Ribs
– Remove the thin membrane from the back of the ribs for tenderness.
– Generously season both sides of the ribs with a dry rub, salt, pepper, etc. Allow to sit for 20 minutes to let flavors penetrate.
– For deeper flavor, you can sear the ribs in a hot pan before slow cooking.
Load the Slow Cooker
– Place ribs meaty side up and in a single layer, if possible.
– Try to avoid excessive overlapping which can hinder moisture distribution.
– Insert meat thermometer probe into thickest part of ribs if your slow cooker has one.
Add Flavor
– In the cooker, add things like garlic, onion, herbs, spices, honey, barbecue sauce, etc.
– Use dried spices instead of fresh ones which can burn.
– Wait to add sticky sauces until the last 30-60 minutes.
Cook on Low
– Cook the ribs for 6-8 hours on the low setting. This extended time allows connective tissue to break down.
– Check ribs at 6 hours, then each following 30 minutes until tender.
– Use a fork or meat thermometer to test for doneness.
Rest and Serve
– Carefully remove ribs from cooker and let rest for 10-15 minutes before cutting.
– This allows juices to redistribute through meat.
– Cut into individual ribs and serve!
Tips for Moist Ribs Without Liquid
To help ensure tender, juicy ribs without any braising liquid, keep these tips in mind:
Choose Fattier Ribs
– Rib cuts like baby backs with more marbling cook up moister.
Remove Membrane
– Peel off the thin, papery membrane on the bone side so seasonings can penetrate.
Leave Fat Cap
– Keep some of the fat cap intact to baste the meat during cooking.
Brown First
– Searing before slow cooking adds flavor and helps ribs retain moisture.
Dry Brine Beforehand
– Salting ribs an hour or more before cooking helps them retain moisture.
Keep ‘Em Tight
– Arrange ribs in a single layer, tight together, to prevent drying out.
Spritz with Juice or Cider
– For long cooks, occasionally open cooker and spritz ribs with juice.
Use Moist Heat
– The sealed environment of the slow cooker acts like a moist oven.
Tricks for Fall-Off-The Bone Ribs Without Liquid
For ultra tender ribs from the slow cooker, use these top tricks:
Braise First
Braise the ribs for 1-2 hours on the stovetop in broth, wine, or barbecue sauce before transferring to the slow cooker. This gives them a head start on becoming tender.
Wrap in Foil
During the last 1-2 hours of cooking, wrap ribs in aluminum foil with sauce or other flavorful liquid. The foil helps tenderize and keep ribs moist.
Add Gelatin
Sprinkle some unflavored gelatin over the ribs before cooking. As it dissolves, it helps tenderize and add moisture.
Finish Under Broiler
For caramelized, sticky ribs, broil them for 2-3 minutes after slow cooking to finish them off.
Choose Well-Marbled Cuts
Opt for well-marbled short ribs or baby back ribs, which turn out more tender and moist than lean spare ribs.
Cook Low and Slow
Be patient and cook the ribs for a full 7-8 hours on low heat to let them become fall-off-the-bone tender.
Best Rubs and Sauces
One key to amazing ribs from the slow cooker is letting them bathe in flavorful rubs and sauces. Here are some excellent options:
Dry Rubs
- Brown sugar
- Chili powder
- Smoked paprika
- Ground cumin
- Garlic powder
Mix together and generously coat ribs before cooking. Consider adding some spices and herbs like chipotle powder, oregano, pepper, cayenne, etc. Let ribs sit for 15-30 minutes after applying dry rub to allow flavors to penetrate meat.
Wet Sauces and Mops
- Barbecue sauce
- Cola
- Fruit juice
- Vinegar mops
- Beer or wine
Use these to baste ribs during the last 1-2 hours of cooking to keep them moist and add flavor. Apply barbecue sauce during last 30 minutes if you want ribs sticky.
Finishing Sauces
- Molasses
- Honey
- Maple syrup
- Brown sugar
- Fruit preserves
Brush these on during the last 5-10 minutes of cooking to form a caramelized, glazy crust on the ribs.
Troubleshooting Rib Problems
Having some issues getting tender, moist ribs from the slow cooker? Try these troubleshooting tips:
Ribs are tough and chewy
– Cook for longer, up to 8-10 hours on low
– Use more tender baby back or loin ribs
– Make sure liquid isn’t covering ribs
Ribs are too dry
– Leave some fat cap intact
– Use ribs with more marbling
– Wrap in foil with some liquid last 1-2 hours
– Spritz with apple juice periodically
Ribs are bland and flavorless
– Rub generously with spices, herbs and seasonings
– Use sauce and liquid to baste ribs in last hour
– Make sure herbs and spices are fresh
Bones slip right out of ribs
– Don’t cook ribs longer than 8 hours max
– For fall-off-the-bone, cook at least 6-7 hours
– Use foil to keep ribs held together
Bark is mushy instead of crispy
– Avoid too much steam by not stacking ribs
– Pat ribs dry before cooking
– Broil 5 minutes at end to crisp bark
Frequently Asked Questions
Here are answers to some common questions about cooking ribs without liquid in a slow cooker:
Should the slow cooker lid be open or closed?
Keep the lid closed as much as possible to retain moisture. The lid only needs to be opened briefly to check doneness and baste ribs.
What temperature should the slow cooker be on?
Cook ribs on the low setting for best results. High heat can cause drying out. Cook for 6-8 hours on low depending on cut of ribs.
Can you put dry rub on ribs right before cooking?
It’s best to apply any dry rub at least 15-30 minutes before cooking. This gives time for the seasonings to get absorbed into the meat.
Should the ribs be wrapped in foil or left unwrapped?
For most of the cook time, leave ribs unwrapped for best texture. Optionally wrap for the last hour or two if the ribs seem dry.
What type of ribs work best cooked without liquid?
Look for ribs that have good marbling and fat content like baby back, loin back, and beef short ribs. Avoid lean spare ribs.
How do you prevent the bottom of the ribs from drying out?
Place ribs in a single layer if possible, bone-side down so rendered fat bastes the bottom. Cook on low and resist peeking.
Conclusion
While it may seem unusual, you can absolutely cook tender, flavorful ribs in a slow cooker without adding any liquid. The trick is using the right cut of rib, plenty of seasoning, and cooking low and slow to allow time for the meat to break down. Well-marbled baby back or loin ribs are ideal candidates. With 6-8 hours on low heat and the right prep, you can get succulent, fall-off-the-bone ribs with concentrated meaty flavor right from your slow cooker.