This mouthwatering Slow Cooker Barbecue Ribs with Roasted Corn recipe delivers tender, juicy ribs coated in a rich, smoky barbecue sauce, effortlessly cooked to perfection. Paired with sweet corn roasted to golden, caramelized goodness, this dish is a crowd-pleaser, ideal for family dinners or summer gatherings, bursting with bold flavors.
Why You’ll Love This Recipe
This Slow Cooker Barbecue Ribs with Roasted Corn recipe is a game-changer for anyone craving a hearty, flavorful meal with minimal effort. The slow cooker does the heavy lifting, transforming tough ribs into melt-in-your-mouth perfection, infused with smoky, tangy barbecue goodness. The spice rub creates a robust flavor base, while the final broil adds a crave-worthy caramelized crust. Paired with roasted corn, which brings a sweet, slightly charred contrast, this dish feels like a summer barbecue right at home. It’s perfect for busy weeknights or entertaining guests, as the slow cooker frees up your time. Plus, the recipe is forgiving—customize the spice level or sauce to your taste, and enjoy a restaurant-quality meal without the fuss.
Recipe Tips and Tricks
- Membrane Removal: Use a paper towel for grip when pulling off the membrane—it’s slippery but worth the effort for tender ribs.
- Sauce Timing: Add barbecue sauce during cooking, but save some for broiling to create a sticky, caramelized crust.
- Corn Charring: Rotate corn frequently while roasting to ensure even charring without burning.
- Slow Cooker Space: If ribs don’t fit, cut them into smaller sections; they’ll still cook evenly.
- Make Ahead: Season ribs the night before and refrigerate to deepen the flavor.
Slow Cooker Barbecue Ribs with Roasted Corn
Tender, fall-off-the-bone ribs slow-cooked in smoky barbecue sauce, paired with sweet, charred roasted corn.
Ingredients
Ribs:
- 2 racks pork baby back ribs (about 4 lbs)
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup barbecue sauce (store-bought or homemade)
Corn:
- 4 ears fresh corn, husked
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika (optional)
Optional Garnish:
- Fresh parsley, chopped
- Extra barbecue sauce for serving
Instructions
- Prepare the Ribs: Pat the ribs dry with paper towels. Remove the thin membrane from the back of the ribs for maximum tenderness—this is easily done by sliding a knife under the membrane and pulling it off.
- Season the Ribs: In a small bowl, mix smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper. Rub this spice blend generously over both sides of the ribs, ensuring even coverage.
- Set Up the Slow Cooker: Place the ribs in a 6-quart slow cooker, curling them to fit if needed. Pour 3/4 cup of barbecue sauce over the ribs, spreading it evenly with a brush or spoon.
- Cook Low and Slow: Cover and cook on low for 6-8 hours, or until the ribs are tender and nearly falling off the bone. Avoid lifting the lid to keep the heat consistent.
- Preheat the Oven for Corn: About 30 minutes before the ribs are done, preheat your oven to 425°F (220°C) for roasting the corn.
- Prepare the Corn: Brush each ear of corn with olive oil, then sprinkle with salt, pepper, and a pinch of smoked paprika for extra flavor. Place the corn directly on a baking sheet.
- Roast the Corn: Roast the corn for 20 minutes, turning halfway, until golden and slightly charred. The caramelized edges add a delightful sweetness.
- Finish the Ribs: Carefully transfer the ribs to a baking sheet. Brush with the remaining 1/4 cup barbecue sauce. Broil on high for 3-5 minutes to caramelize the sauce, watching closely to avoid burning.
- Rest and Slice: Let the ribs rest for 5-10 minutes before slicing into individual portions. This helps retain juiciness.
- Serve and Enjoy: Plate the ribs with roasted corn on the side. Garnish with fresh parsley and serve with extra barbecue sauce for dipping. Dig in and savor the smoky, sweet flavors!
Notes
- For extra tender ribs, ensure the membrane is fully removed before seasoning.
- Check the slow cooker at the 6-hour mark; cooking times vary based on rib size and slow cooker model.
- For a spicier kick, add 1/4 tsp cayenne pepper to the spice rub.
- If roasting corn outdoors, use a grill for a smokier flavor.
Nutrition Information
Yield
4Serving Size
1Amount Per ServingCalories 414Total Fat 17gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 11gCholesterol 45mgSodium 1754mgCarbohydrates 52gFiber 4gSugar 31gProtein 17g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Pork baby back ribs are ideal for their tenderness and flavor, but spare ribs work well too—just adjust cooking time slightly. Smoked paprika adds a deep, smoky flavor to both the ribs and corn, enhancing the barbecue vibe. Choose a high-quality barbecue sauce with a balance of sweet, tangy, and smoky notes; homemade sauce allows customization. Fresh corn is key for roasting, as it caramelizes beautifully, but frozen corn can be used in a pinch—just thaw and pat dry.
Variations and Substitutions
- Ribs: Swap baby back ribs for St. Louis-style or spare ribs; adjust cooking time (spare ribs may need 7-9 hours).
- Sauce: Use a spicy barbecue sauce for heat, or try a honey-based sauce for sweetness. Make your own with ketchup, molasses, and vinegar.
- Spices: Add cumin or cayenne for a bolder rub, or use brown sugar for a sweeter profile.
- Corn: Grill instead of roasting for a smokier flavor, or use frozen corn (thawed) if fresh isn’t available.
- Dietary Needs: For gluten-free, ensure the barbecue sauce is certified gluten-free. For low-sodium, reduce salt and choose a low-sodium sauce.
- Vegetarian Option: Replace ribs with jackfruit or portobello mushrooms, slow-cooked in the same sauce for a plant-based twist.
Storage Options
- Refrigerator: Store leftover ribs and corn in separate airtight containers for up to 3-4 days. Reheat ribs in the oven at 300°F (150°C) for 10-15 minutes to maintain texture; reheat corn in a skillet for 5 minutes.
- Freezer: Freeze cooked ribs (sliced) and corn in freezer-safe bags for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating Tip: Brush ribs with extra barbecue sauce before reheating to restore moisture.
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