Tender slow cooker Cajun ribs take only minutes to prep and cook all day to make perfect fall off the bone ribs.
This post is sponsored by Tony Chachere’s.
Slow Cooker Cajun Ribs
Truly flavorful meals that require practically no effort are kind of my favorite thing. These ribs definitely fall into that category.
They’re packed with so much delicious flavor, but they take only minutes to prepare. Then the sauce and the slow cooker does all the work for you.
This recipe is so easy, but it will definitely get thumbs up around the dinner table.
I’ve partnered up with Tony Chachere’s to bring you this delicious rib recipe. I love using their products because they’ve done all the hard work in balancing flavors perfectly for you. Their marinades are so fun to cook with, and always make the most delicious meals. You can find out where to buy the full range of Tony Chachere’s products here.
Marinade: I love using Tony Chachere’s marinades for recipes like this. They’re packed with flavor and are such a perfect jumping off point to build a recipe around.
Spices: Instead of adding tons of different spices to this dish, I found that I only needed to add a little bit of Tony Chachere’s No Salt Seasoning Blend and Tony Chachere’s Original Creole Seasoning.
Sugar: Light brown sugar adds the perfect amount of sweetness with just a hint of the molasses flavor.
Vinegar: Apple cider vinegar is light and balances the sweetness in the marinade perfectly.
Garlic: Fresh garlic adds a lot of depth to this recipe. It infuses into the ribs as they cook and tastes absolutely delicious.
Ribs: I used a 4 pound rack of baby rack ribs that I cut in half (so that it would fit stacked in the slow cooker).
How To Make Slow Cooker Cajun Ribs
Start by mixing together the marinade, spices, sugar, vinegar, and garlic. (See the recipe card below for the full printable recipe.)
Remove the membrane from the ribs, then cut the rack in half. Stack the ribs in the slow cooker and pour 2/3 of the marinade over the ribs.
Cook the ribs on LOW until they’re as tender as you’d like. The ones in the photographs and the video were cooked for 8 hours. Carefully remove the ribs from the slow cooker, and add a little bit of the juices to the reserved marinade from earlier.
Place the ribs on a lined baking sheet, pour the marinade over the ribs, and bake them for 10 minutes. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
How Do You Slow Cooker Ribs And Keep Them Moist?
These slow cooker ribs are incredibly moist thanks to cooking them low and slow in a delicious marinade.
Can You Stack Ribs In A Slow Cooker?
Yes! These ribs are stacked so that a full rack can fit in a slow cooker. I wouldn’t stack them any higher than 2 levels though, otherwise the higher levels would be more dry than the lower levels.
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If you like this recipe, be sure to check out our entire slow cooker recipe section! Some reader favorites are:
- 1 bottle Tony Chachere’s 30-Minute Burger Marinade
- 2 Tablespoons light brown sugar
- 1 Tablespoon apple cider vinegar
- 1/2 teaspoon Tony Chachere’s No Salt Seasoning Blend
- 1/4 teaspoon Tony Chachere’s Original Creole Seasoning
- 4 medium cloves garlic (pressed through a garlic press)
- 4 pounds baby back ribs
- Spray the inside of a 6 quart or 7 quart slow cooker with cooking spray.
- In a medium bowl, mix together the Tony Chachere’s 30-Minute Burger Marinade, light brown sugar, apple cider vinegar, Tony Chachere’s No Salt Seasoning Blend, Tony Chachere’s Original Creole Seasoning, and pressed garlic. Set to the side.
- Pat the ribs dry with a paper towel. Use a fork or a butter knife to get under one side of the membrane on the ribs. Once you have a couple of inches of the membrane loosened from the ribs, use a paper towel (to improve your grip) and pull the rest of the membrane off. Cut the ribs in half to create two half racks.
- Place the ribs in the slow cooker, and pour 2/3 of the sauce over top of the ribs (be careful not to contaminate the remaining half of the sauce, because it will be used later). Cover the remaining sauce and store in the refrigerator.
- Cover and cook on LOW for 7 - 9 hours, or on HIGH for 3 - 5 hours (time depends on how “fall off the bone” you’d like your ribs to be).
- Once the ribs are cooked to your liking in the slow cooker, preheat the oven to 425 F (218 C).
- Line a rimmed baking sheet with parchment paper, and very carefully lift the ribs out of the slow cooker onto the lined baking sheet. The ribs will be falling apart, so you have to move them very gently.
- Combine about 1/2 cup of the juices from the slower cooker with the remaining sauce mixture from earlier.
- Pour the sauce over the ribs, and bake for 10 minutes.
- If you have any sauce remaining on the baking sheet after baking, you can transfer it to a small bowl to dip the ribs in.
These ribs are really best cooked low and slow, so if you have the time to cook them on the LOW setting, I highly recommend it.
As a reference, the ribs in the photographs and video were cooked on LOW for 8 hours.
Amount Per Serving: Calories: 654Total Fat: 43.2gCarbohydrates: 12.7gFiber: 0gSugar: 12gProtein: 51.4g
Nutrition information isn’t always accurate.
If you’re looking for the easiest way to make delicious tender ribs, try these slow cooker Cajun ribs!