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.
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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!
5-Star Review
“I made this last night and it was the moistest chicken we’ve ever had. A bit of crispy and the flavor was wonderful. I didn’t have buttermilk and did add lemon juice to 1% milk. I am making it again today. Thank you for this recipe.” – Dawn
Crockpot Ribs Recipe
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Ingredients
- 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)
Recommended Equipment
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.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
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.
Nutrition Information
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.
The silver skin/membrane on the back of the ribs will make them super tough and rubbery when cooked. It also acts as a shield and will prevent seasonings from fully penetrating the meat (and we want them to be well-seasoned!). So you absolutely want to remove it.
To keep these ribs from drying out, we cook them low and slow! I do not recommend attempting this recipe on high heat.
Yes, it is possible to overcook ribs, which would turn the meat into mush. Cooking them on the low setting is ideal to prevent this from happening. Just check on them regularly towards the end for doneness.
I have a question on the amount of ribs to use. I’m planning on using Baby Back Ribs, so do I get two packages? Each package in my store is about 3 pounds. Thanks for your help. I am so looking forward to making these on Easter Sunday.
Hi Ruby, two packages should work perfectly!
I’m just wondering why Ruby should get two packages? I’d think it would depend on how many people are going to eat. Not being a wise guy but I’m thinking about trying this and I was thinking about a rack of baby backs per person should be plenty?
Hi Bill, this recipe was designed with 6 pounds of ribs in mind, so two 3-pound packages is an appropriate amount! This recipe serves 6 people comfortably as written.
Love crock pot ribs! No need to cut them since they fall off the bone!