Crockpot Ribs Recipe

Course: Appetizer/Main Course

Cuisine: American

Prep Time: 10

Cook Time: 5 15

Total Time: 5 25

Servings:

Calories: 1489kcal

Author: Becky Hardin

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 (click for my favorite)

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.)
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.

Video

Notes

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.

Nutrition