Crockpot Ribs

Why You’ll Love This Recipe

Crockpot ribs are incredibly easy to make—just season, set, and forget. The slow cooking process breaks down the meat until it’s irresistibly tender, while your favorite BBQ sauce adds a smoky, sweet, and tangy finish. You don’t need a grill or smoker to get restaurant-quality results. With only a few ingredients and little hands-on time, this recipe is a guaranteed crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pork baby back ribs or spare ribs
• Brown sugar
• Smoked paprika
• Garlic powder
• Onion powder
• Salt
• Black pepper
• Chili powder (optional for heat)
• Barbecue sauce (your favorite brand or homemade)
• Apple cider vinegar (optional for tanginess)
• Liquid smoke (optional for a smoky flavor)

Directions

1. Remove the thin membrane from the back of the ribs for more tender results.
2. In a small bowl, mix together brown sugar, paprika, garlic powder, onion powder, salt, pepper, and chili powder if using.
3. Rub the seasoning mix all over both sides of the ribs.
4. Cut the rack into halves or thirds to fit into your crockpot.
5. Arrange the ribs in the crockpot, standing them on their sides if needed.
6. Pour a bit of apple cider vinegar or liquid smoke into the bottom for added flavor (optional).
7. Cover and cook on low for 6–8 hours or high for 3–4 hours, until ribs are tender but not falling apart.
8. Carefully remove ribs and place on a baking sheet.
9. Brush generously with barbecue sauce.
10. Broil in the oven for 5–7 minutes, or until the sauce is caramelized and sticky.
11. Let rest for a few minutes before slicing and serving.

Servings and timing

This recipe serves 4 to 6 people.
Prep time: 10 minutes
Cook time: 6 to 8 hours on low, or 3 to 4 hours on high
Total time: 6 hours 10 minutes to 8 hours 10 minutes

Variations

• Spicy ribs: Add cayenne pepper or hot sauce to the rub or BBQ sauce.
• Honey-glazed: Mix a little honey into the BBQ sauce for a sweet, sticky finish.
• Asian-style: Use hoisin sauce, soy sauce, and ginger for an Asian BBQ twist.
• Beer-braised: Pour a bottle of beer into the crockpot instead of vinegar for added depth.
• Boneless ribs: Use country-style boneless ribs and reduce cooking time slightly.

Storage/Reheating

Store leftover ribs in an airtight container in the refrigerator for up to 4 days.
To reheat, place ribs on a baking sheet, cover with foil, and bake at 300°F (150°C) for 15–20 minutes.
You can also microwave them in short bursts, though the oven helps retain better texture.
Freeze cooked ribs for up to 2 months. Thaw overnight in the fridge and reheat as above.

FAQs

What kind of ribs are best for the crockpot?

Baby back ribs are ideal for their tenderness and size, but spare ribs also work well with a slightly longer cook time.

Can I put the BBQ sauce in the crockpot from the beginning?

It’s best to add the BBQ sauce at the end so it doesn’t burn or become too thin. Finish under the broiler for best results.

Do I need to remove the membrane from the ribs?

Yes, removing the membrane ensures more tender, flavorful ribs and allows the seasoning to better penetrate the meat.

How do I know when the ribs are done?

They should be tender and pull apart easily with a fork but not completely falling off the bone.

Can I make these ribs ahead of time?

Yes, cook and refrigerate them, then reheat and broil just before serving.

Do I need to add liquid to the crockpot?

It’s optional. Ribs will release juices as they cook, but a bit of vinegar, broth, or water can help them stay moist.

Can I use frozen ribs?

Thaw the ribs completely before slow cooking for even results and proper seasoning.

What’s the difference between baby back and spare ribs?

Baby back ribs are smaller, leaner, and more tender, while spare ribs are larger and fattier with a meatier texture.

Can I stack ribs in the crockpot?

Yes, stack them vertically like a circle or curl them around the edges to ensure even cooking.

What sides go well with crockpot ribs?

Coleslaw, baked beans, cornbread, potato salad, mac and cheese, or grilled corn are classic and delicious options.

Conclusion

Crockpot Ribs are a simple, no-fuss way to enjoy incredibly tender and flavorful ribs at home. With just a few ingredients and a slow cooker, you’ll have a comforting, crowd-pleasing meal that’s perfect for any day of the week. Serve them up with your favorite sides, and get ready for a dinner everyone will rave about.

Crockpot Ribs

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Crockpot Ribs are fall-off-the-bone tender pork ribs slow-cooked with a flavorful rub and finished with sticky, caramelized barbecue sauce. They’re an easy, no-fuss way to enjoy restaurant-quality ribs at home.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 6–8 hours on low (or 3–4 hours on high)
• Total Time: 6 hours 10 minutes to 8 hours 10 minutes
• Yield: 4 to 6 servings
• Category: Main Course
• Method: Slow Cooking & Broiling
• Cuisine: American
• Diet: Halal

Ingredients

• 3–4 lbs pork baby back ribs or spare ribs
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp chili powder (optional, for heat)
• 2 cups barbecue sauce (store-bought or homemade)
• 2 tbsp apple cider vinegar (optional)
• 1/2 tsp liquid smoke (optional)

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Instructions

1. Remove the thin membrane from the back of the ribs.
2. In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, salt, pepper, and chili powder.
3. Rub seasoning mixture over both sides of ribs.
4. Cut ribs into halves or thirds to fit into the crockpot.
5. Arrange ribs in the crockpot, standing or stacking as needed.
6. Add apple cider vinegar or liquid smoke to the bottom if desired.
7. Cover and cook on low for 6–8 hours or high for 3–4 hours, until tender but not falling apart.
8. Carefully transfer ribs to a baking sheet.
9. Brush generously with barbecue sauce.
10. Broil for 5–7 minutes until sauce caramelizes and becomes sticky.
11. Let rest a few minutes before slicing and serving.

Notes

• Remove the membrane for the most tender ribs.
• Finish under the broiler for caramelized, sticky ribs.
• Baby back ribs are more tender, while spare ribs are meatier and require a bit longer cooking.
• Adjust the rub with cayenne or hot sauce for spicier ribs.
• Ribs release their own juices, so liquid is optional in the crockpot.

Nutrition

• Serving Size: 1 serving (based on 6 servings)
• Calories: 560
• Sugar: 18g
• Sodium: 1180mg
• Fat: 34g
• Saturated Fat: 12g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 40g
• Cholesterol: 145mg