Crockpot Ribs

By Becky Hardin

Published Oct 25, 2023

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Crockpot Ribs are one of my favorite truly easy ways to make the most delicious pork ribs for any occasion, any time of year. I’ve made this slow cooker ribs recipe super simple! I’ve perfected the art of cooking fall-off-the-bone ribs in a crockpot, making them perfect to serve on game day, at BBQs, or at any get-together that needs a delicious dish.

What’s in This Crockpot Ribs Recipe?

I’ve kept these ribs classic in flavor, and its a seasoning blend that is loved by everyone that tries it. This is one of my husband’s favorite recipes.

• Pork Ribs: Use St. Louis-style pork spare ribs or baby back ribs for this recipe.
• Paprika: We like smoked paprika, but regular paprika also works.
• Brown Sugar: Adds a touch of sweetness to the sauce.
• Salt + Pepper: Enhance the natural flavor of the pork.
• Crushed Red Pepper Flakes: Add a touch of heat.
• BBQ Sauce: Use your favorite store-bought sauce. We like Blue’s Hog original.
• Apple Cider Vinegar: Only use this is the BBQ sauce you choose is on the sweeter side. It will help balance the flavor.

Notes from the Test Kitchen

I’ve found its important to understand that there is a difference in weight with ribs. Baby Back ribs weigh about 1½ pound per rack and St. Louis-style spareribs weigh about 3 pounds per rack. (To confuse the matter even more, commercially packaged “baby back” ribs are sometimes mislabeled St. Louis-style spareribs.)

To help you understand the difference, here is a terrific article explaining the difference. Whichever ribs you choose, you can’t go wrong. Both are equally as delicious.

You will need to cut the ribs a bit to make them fit in the slow cooker. It’s easy to just eyeball it as you work them into the cooker. Make sure you remove the silver membrane before cooking! When done cooking, simply slice between the bones and serve with extra BBQ sauce!

Pork ribs should reach an internal temperature of at least 145°F before consuming. However, I will be cooking them to a higher temperature to make sure they’re super tender. I like to cook them to an internal temp closer to 195°F.

Variations on Slow Cooker Ribs

I’ve used just about every kind of BBQ sauce in different variations of this recipe, from St. Louis to Carolina gold to Alabama white. When using a sweeter BBQ sauce, I recommend adding in some apple cider vinegar to help balance out the flavor.

When I’m wanting a bit different flavor, I always turn to my pork dry rub recipe! I still cook the ribs the same way in the slow cooker no matter the seasoning or sauce.

How to Store and Reheat 

I store leftover crockpot ribs tightly wrapped in aluminum foil in an airtight container for up to 3 days. When ready to reheat, I wrap the ribs in foil and place on a pan in a 250°F oven until the ribs reach an internal temperature of 130-140°F.

How to Freeze 

We freeze crockpot ribs tightly wrapped in aluminum foil in an airtight container for up to 3 months. Always let thaw overnight in the refrigerator before reheating.

Serving Suggestions

Every time I serve these, I love trying a new delicious side dish to serve alongside. My family has loved them served with some Cheesy Texas Toast, BBQ Baked Beans, Creamy Homemade Coleslaw, Instant Pot Potato Salad, or a Baked Potato. My kids also always request I make Cornbread too!

Recipe Card

Crockpot Ribs Recipe

4.59 from 599 votes

Prep: 10 minutes mins

Cook: 5 hours hrs 15 minutes mins

Total: 5 hours hrs 25 minutes mins

Servings: 6

Author: Becky Hardin

Print Rate Pin

Crockpot Ribs are an easy way to make the most delicious ribs for any occasion. This slow cooker ribs recipe is so simple! You can cook these crock pot BBQ ribs stress-free, and they'll come out super tender and flavorful.

Step-by-step photos can be seen below the recipe card.

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Equipment

• Crockpot

Ingredients 

1x2x3x

• ▢ 6 pounds St. Louis-style pork spareribs or baby back ribs (see note)
• ▢ 3 tablespoons smoked paprika or regular paprika
• ▢ 3 tablespoons brown sugar
• ▢ 1 tablespoon kosher salt
• ▢ 1 tablespoon ground black pepper
• ▢ ½ teaspoon crushed red pepper flakes
• ▢ 24 ounces BBQ sauce store-bought or homemade (1 jar) – Blue's Hog original recommended
• ▢ ¼ cup apple cider vinegar (if the barbecue sauce is on the sweet side)

Instructions 

• Set the slow cooker to low and spray with nonstick cooking spray. (I always spray the underside of the lid to help with cleanup.)
  
• Remove the silver membrane from the back of the ribs. Here's a video with instructions. (You might have bought ribs with the membrane removed, and if so, skip this step.)
  6 pounds St. Louis-style pork spareribs
• In a small bowl, whisk together the paprika, brown sugar, salt, black pepper and red pepper flakes. Rub the dry-rub mix evenly over the ribs.
  3 tablespoons smoked paprika, 3 tablespoons brown sugar, 1 tablespoon kosher salt, 1 tablespoon ground black pepper, ½ teaspoon crushed red pepper flakes
  
• Brush both sides of the rib with barbecue sauce and set the ribs in the slow cooker standing upright with the meaty side against the inside wall, of the slow cooker.
  24 ounces BBQ sauce
  
• Pour the remaining barbecue sauce over the ribs. If using a sweet sauce, pour the cider vinegar over the ribs.
  ¼ cup apple cider vinegar
  
• Cover and cook on low 5-6 hours or until the meat is fork-tender.
  
• Serve with additional store-bought barbecue sauce or strain the juices, from the pan, through a fine-mesh strainer into a medium saucepan. Bring the sauce to a boil, reduce the heat to low and simmer 15-20 minutes or until the mixture has reduced to 2 cups.
  
• To serve, slice the meat between the bones and serve with barbecue sauce.

Becky’s Tips

• Whichever ribs you choose (spare rib or baby-back), you can’t go wrong. Both are equally as delicious.
• You will need to cut the ribs a bit to make them fit in the slow cooker. It’s easy to just eyeball it as you work them into the cooker.
• Make sure you remove the silver membrane before cooking!
• When done cooking, simply slice between the bones and serve with extra BBQ sauce!
• This recipe calls for the ribs to be cooked to a higher temperature to make sure they’re super tender. We want them closer to 195°F.

Storage:  Store crock pot ribs tightly wrapped in aluminum foil in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Serving: 1poundCalories: 1489kcalCarbohydrates: 55gProtein: 72gFat: 107gSaturated Fat: 34gPolyunsaturated Fat: 18gMonounsaturated Fat: 39gTrans Fat: 1gCholesterol: 363mgSodium: 2706mgPotassium: 1473mgFiber: 3gSugar: 44gVitamin A: 2033IUVitamin C: 1mgCalcium: 125mgIron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Crockpot Ribs Step by Step

Prep the Ribs: Set the slow cooker to low and spray with nonstick cooking spray. (I always spray the underside of the lid to help with cleanup.) Remove the silver membrane from the back of 6 pounds of St. Louis-style pork ribs. (You might have bought ribs with the membrane removed, and if so, skip this step.) If you’re not sure how, here is a great article with step by step instructions.

Make the Spice Rub: In a small bowl, whisk together 3 tablespoons of smoked paprika, 3 tablespoons of brown sugar, 1 tablespoon of kosher salt, 1 tablespoon of ground black pepper, and ½ teaspoon of crushed red pepper flakes. Rub the dry-rub mix evenly over the ribs.

Brush with Sauce: Brush both sides of the ribs with 24 ounces (1 jar) of barbecue sauce and set the ribs in the slow cooker standing upright with the meaty side against the inside wall, of the slow cooker.

Cover the Ribs: Pour the remaining barbecue sauce over the ribs. If using a sweet sauce, pour the ¼ cup of applke cider vinegar over the ribs.

Cook the Ribs: Cover and cook on low 5-6 hours or until the meat is fork-tender.

Serve the Ribs: Serve with additional store-bought barbecue sauce or strain the juices, from the pan, through a fine-mesh strainer into a medium saucepan. Bring the sauce to a boil, reduce the heat to low and simmer 15-20 minutes or until the mixture has reduced to 2 cups. To serve, slice the meat between the bones and serve with barbecue sauce.

More Pork Recipes To Try

• Stuffed Pork Loin
• Pork Roulade
• Bacon Wrapped Pork Tenderloin
• Orange Cranberry Pork Loin
• Smothered Pork Chops