Put a rack or two of ribs in your crock pot in the morning, let them slow cook all day, and you can have the most tender, finger-licking good ribs on the table for dinner in just minutes. They are perfect for game day.
I made a homemade BBQ Sauce for these ribs that’s both sweet and a little spicy. It can be made the night before to save time in the morning or you can use your favorite bottled BBQ sauce if you don’t want to go to the trouble of doing this step.
There is no easier way to cook ribs than in the slow cooker. They are guaranteed to be super tender.
The ribs are coated with a rub before they are put in the crock pot and the flavors of the spices really soak into the meat as it cooks.
Once the ribs have cooked on LOW for 8 hours (this is a really great recipe to cook while you are at work), they are slathered with sauce and broiled just long enough to make them look like they’ve come right off the grill.
Why I love Crock Pot Ribs:
- This is a hands off recipe. You don’t even have to peak at the ribs while they slow cook. You can even cook them overnight or while you are at work.
- There’s almost no risk of overcooking and drying out the ribs. They are guaranteed to be tender and juicy.
- No need to turn the oven on for hours or slave over a hot grill. During the summer in the south, you know what a bonus this is!
- A quick broil at the end makes these ribs seem like they came straight off the grill.
- Anyone can have success with this recipe.
Tips for making Crock Pot Ribs
What size slow cooker should I use?
- You will need a 6-quart or larger slow cooker.
What type of ribs do I use?
- You can use St.Loius-style, baby back ribs, or country-style ribs.
Can I make them in advance?
- You can make these ribs a day in advance. Remove them from the refrigerator, cover with plastic wrap. Then broil them just before serving. You may want to broil them a little further from the heating element since they will need to heat all the way through and you will need to broil them a little longer.
How can I make sure they are as tender and easy to eat as possible?
- Remove the thin white membrane on the back of the ribs. Use a sharp knife to cut through it and then you should be able to grab the membrane and pull it off.
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Recipes to serve with Crock Pot Ribs
- Baked Beans with Smoked Sausage
- Buttermilk Coleslaw
- Southern Potato Salad
- Super Creamy Mac and Cheese
- Spicy Collard Greens
Watch the short video below to see how to make Crock Pot Ribs.
Crock Pot Ribs
Ingredients
Sauce
- 2 tablespoons butter
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 1/2 cup packed brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Rub
- 3 tablespoons packed brown sugar
- 1 1/2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 2 pounds St. Louis-style ribs
Instructions
- Combine all ingredients for sauce in a medium pot and simmer for 10 to 15 minutes.
- Combine all dry rub ingredients in a small bowl.
- Remove thin skin from the back side of the ribs. Rub dry rub into ribs.
- Place ribs in a lightly greased crock pot.
- Pour 1/2 cup sauce over ribs.
- Cover crock pot and cook on LOW for 8 hours.
- Place ribs on a baking sheet. Brush remaining sauce on ribs and broil for 3 to 5 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post contains affiliate links.
well i would love to post a picture of these ribs but they came out great we will be eating good tonight 🙂
Ok i am making them now will update and send a picture of the end product
Easy to prep and cook. The taste is awesome!
Wonderful dish!!
Do you have to put sauce on ribs while they are in crockpot? I like the dry rub only While cooking. Then I take from oven and brush with BBQ sauce and broil. Will they dry out w/o sauce in crockpot?
Good -EASY recipe, but left out some authentic ingredients in sauce/ rub, such as teaspoon: 1- Ground Bay Leaf, 2 Ginger, Cinnamon, Tumeric, Oregano +Horseradish & NO SALT, (+ dash of liquid smoke if indoors.)
Why? Because Rubs & Sauce should not be made mostly out of sugar and salt ingredients, but provide GREAT Health & authentic Chicago Style, St. Loius or Lousianna BBQ, especially in winter or summer waistlines .
Anyone interested, here’s:
Add to Rub: Above spices and Herbs. (This will also provide more quantity to work with. Plus, store tightly and save for next Ribs, Chicken or Fish 🙂
Add to Sauce: Garden or Store heaping TABLESPOON grated Horseradish (key secret ingredient to Great BBQ sauce)
Finish grating unused root into white glass jar with some white vinegar (stops heat) then mix some mayo and use teaspoon on Beef , Ham, sandwiches, hummus or Sunday morning Bloody Mary’s and clears the sinuses/ colds nicely in winter and provides nutrients, minerals, anti-inflammatory & high in Vitamin C.
(ie, like old world–if herbs & spices are regularly contained in everyday diet, it will save $$ and cupboard room, plus waist and organs as no longer needing a barage of costly suppliments and store plastic bottles .
So definitely use/grow Horseradish, cinnamon, Bay Leaf & Tumeric .
Authentic , Great Food and happy self!
Trying this recipe for the first time. Looking forward to how they turn out. The recipe though was very easy to use.
I put the dry rub on and let it sit overnight in the refrigerator and only cooked for 7 hours….. incredible ribs
Thanks for the great idea 💡
I’ve been cooking ribs in crock pot 5 different times now, and they always get dried up. I cook them on low. What am I doing wrong?
I’m sorry if this question seems unimportant or possibly rude but is your slow cooker old? I just use one sold at a store like bed bath and beyond I think and that’s never been a problem. If anything I find I always have more juices/liquid in the pot after it’s cooked.
The other thing to consider is are you using very lean meat and/or trimming any fat off? I don’t as most of it cooks away or falls off and seems to keep things moist. If this wasn’t helpful I’m sorry
As above, crock pot maybe damaged and letting out steam. If so, place foil under lid -or Get the new 6-10 qt pressure cooker( uses much less time and electricity.)
Otherwise Try:
1) Make sure to lightly oil crock pot per instructions:
2) Are you remembering to add the 1/2 cup sauce? I used a 1.5 cups of sauce.
Lovely recipe. The meat just melted off the rib and the sauce was delicious. I used 1/2 tsp of dried chilli flakes instead of the cayenne as we don’t like it too hot, and used finely grated onion and garlic as I didn’t have powder. Still worked well