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.

crock pot ribs

This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.

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.

slow cooker ribs on a plate
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Please enable JavaScript in your browser to complete this form.

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!

crock pot ribs featured image

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

Recipe Card

Crockpot Ribs Recipe

4.59 from 598 votes
Prep: 10 minutes
Cook: 5 hours 15 minutes
Total: 5 hours 25 minutes
Servings: 6
Author: Becky Hardin
crock pot ribs
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.
Save this recipe!
Enter your email and we’ll send the recipe directly to you, plus new recipes weekly!
Please enable JavaScript in your browser to complete this form.

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)

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.)
    Ingredients for crockpot ribs.
  • 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
    Slow cooker bbq ribs on a baking sheet.
  • 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
    Slow cooker ribs on a baking sheet with a spatula.
  • 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
    A person pouring a liquid into a crockpot.
  • Cover and cook on low 5-6 hours or until the meat is fork-tender.
    Slow cooker ribs in a white dish.
  • 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.
    Slow cooker ribs on a baking sheet with a fork.
  • To serve, slice the meat between the bones and serve with barbecue sauce.

Video

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.

Ingredients for crockpot ribs.

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.

Slow cooker bbq ribs on a baking sheet.

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.

Slow cooker ribs on a baking sheet with a spatula.

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.

A person pouring a liquid into a crockpot.

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

Slow cooker ribs in a white dish.

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.

Slow cooker ribs on a baking sheet with a fork.
Why do you need to remove the silverskin from the ribs?

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.

How do you keep ribs from drying out in a slow cooker?

To keep these ribs from drying out, we cook them low and slow! I do not recommend attempting this recipe on high heat.

Can you cook ribs too long in a crockpot?

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.

More Pork Recipes To Try

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.59 from 598 votes (566 ratings without comment)
Subscribe
Notify of
guest
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

100 Comments
Inline Feedbacks
View all comments
Leanne
Leanne
February 7, 2023 11:49 am

I have never been happy with my ribs when I make them in the crockpot. Thought I’d try one more time with this recipe. So yummy! Have made them several times and likely won’t make them any other way from now on!!!5 stars

Samantha Marceau
December 7, 2022 4:57 pm

Sorry for the confusion! 4 hours is a typo; it should be 5. The 20 minute step afterwards is optional!

Jamie
Jamie
September 29, 2022 8:37 am

For the BBQ sauce (Bluehog) you recommended in the recipe do you use the Apple cider vinegar with it. Just want to be sure I make them correctly

Samantha Marceau
September 29, 2022 9:21 am
Reply to  Jamie

The apple cider vinegar is up to your personal preference if you like your ribs a bit tangier or if the BBQ sauce you use is on the sweet side. We recommend giving the BBQ sauce a taste and adding the vinegar if you feel like it needs it!

Amy M Berg
Amy M Berg
September 16, 2022 8:44 am

Is it recommended to boil the ribs before putting them in the crockpot? Recipe looks great! I will be trying this for a house warming party at my nieces house this weekend!

Samantha Marceau
September 16, 2022 9:08 am
Reply to  Amy M Berg

No need to boil beforehand!

Terri
Terri
August 7, 2022 10:38 pm

I have never made ribs before. I made these tonight and they were really good! I followed the directions exactly as written & used St Louis style Pork ribs. They were very tender and well
cooked. My husband & son loved them. I will for sure be making these again and again. I’m
so happy to find a recipe for ribs that didn’t intimidate me & came out so great.5 stars

Show Girl
Show Girl
August 4, 2022 5:54 pm

I will only use this method from now on!5 stars

Show Girl
Show Girl
August 4, 2022 5:53 pm

Fabulous! The best ribs I’ve ever had! I will only use this message from now on!5 stars

Wayne Shallcross
Wayne Shallcross
May 22, 2022 9:02 am

These were the best ribs I have ever made. Will make again for company visiting us shortly. Thank you.5 stars

Becky Hardin
Becky Hardin
May 25, 2022 1:22 pm

Thanks for sharing!!

Dave
Dave
February 10, 2022 6:09 pm

Thanks for the great recipe. Your site is nearly unusable though. The adds are overwhelming.

Becky Hardin
Becky Hardin
February 11, 2022 1:23 pm
Reply to  Dave

Please use the jump to the recipe at the top of the page to skip the ads that allow me to post recipes for you to use for free and go straight to the recipe.

Jan
Jan
December 17, 2021 4:23 pm

Thank you for the recipe, Becky! Can the ribs be cooked without the sauce? Does there need to be liquid in the crock pot? Look forward to making ribs soon. :O)

Becky Hardin
Becky Hardin
December 22, 2021 9:42 am
Reply to  Jan

You’ll want some moisture to prevent drying out!