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.
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.
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
Equipment
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
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 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.
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.
Re rib names. Ribs are properly named back and SIDE ribs. St Louis has nothing to do with which part of the pig. Also, why would you strip off the connective tisssue membrane? It tasteslithe test of the sauce and contains amino acids that promote hair, fingernail and joint/connective tissue growth. (As does the cartilage/gristle at the ends of the ribs-my favorite part of the whole meal!) Don’t waste anything edible. Food is precious in our overpopulated world. I’m not criticizing you, just giving food for thought from 86 years experience. Philip
Philip – maybe u should give up your apron – u don’t know what u are talking about – it was delicious
our world is far from over populated. Ypu obviously don’t travel. Stop with that nonsense se
This is the second time I made this recipe. I will never make ribs in the oven again! These are amazing and the first time I’ve actually gotten “fall off the bone” ribs. We finished them on the grill. This would be a great recipe for the holidays.
Thanks for sharing, Julianne!
Hi there, my question is do the ribs cook properly when they are Standing Up in the slow cooker? not understanding how that is really possible
can’t rate them yet because they are still Standing in the Crock Pot
Yes, you just gotta trust the process! The walls still heat too!
I have these in the crockpot now. I bought two slabs of baby back ribs that weigh just under 6.5lbs, combined. The one had a decent amount that couldn’t fit against the wall of the crockpot. Will it still cook okay? Will it get hot enough for that part?
I am sorry about the delay Tiffany! I hope all went well!
This was my first time cooking ribs in the crock pot so I was a little unsure of what kind of consistency to expect but they turned out great! I know some people struggled with the directions but I thought they were clear and the recipe was pretty easy. The problem I ran into was that I was cooking for 2 so I had to figure out how to adjust the recipe for just one rack of ribs. I ended up prepping the rub as directed and saving half to use another time but I used all of the sauce and ACV because I was worried it would be too dry in my big crockpot. I cut the rack in half to try to even out the pot, but the smaller end just slid down into the bottom without the extra ribs wedged in between. I checked on it a few times and ended up shutting it off after 4 hours on low because the bones were starting to pull away from the meat. I then reduced the sauce (had lots!) and brushed the ribs before broiling them for a few minutes. They were very tasty and tender! And we had enough for leftovers the next day :)
TL;DR – Great recipe for tender ribs. If halving the meat: watch your time, check them after 4 hours and know that the ribs might not stay upright in an extra roomy pot. Broiling at the end helped to give the finish that it probably would have had if they had stayed upright. I will absolutely make this again, thank you!
Thanks for sharing, Olivia!
Nothing happens when I click on the “Step by Step Recipe Video” button.
Sometimes the page isn’t fully loaded, try refreshing and trying to click again!
I have a question. I just got a 2lb rack of ribs from the butcher today, can I still use this recipe? And if so, how would I place them in the crockpot? They’re long and seem very meaty, guessing spareribs. I can go back to the butcher and get 2 more pounds to even out the crackpot if I have stand them up against the side but, that seems like a waste.🤷🏻♀️
You could try cutting them into more pieces so you can even out the crockpot!
OK, thanks. So they’re laid on their sides on the bottom of the slow cooker as in the video, not standing upright as in the directions. Will do, but you might want to correct the directions!
No problem!! And good idea Helen!
I imagine this is another case of my previous comment awaiting moderation (although it will probably appear as soon as I post this ;-)), but I still am unclear on the directions, so really would like to clarify. Your directions say: “set the ribs in the slow cooker standing upright with the meaty side against the inside wall,” but I watched the video again, and they are not standing upright, they’re laid on the bottom of the pan on their sides. Your answer to another person asking the same question was “You should stand them upright, on their sides like in the video!” So do you mean stand them on their ends, ringing the wall of the slow cooker, or lie them on the bottom of the pan on their sides, as in the video??
I’m sorry it’s so confusing! Follow the video :)
I like your recipes. I’ve done the oven-baked lightly breaded chicken wings A LOT so I know this has to be good. But my beef with this (sorry for the pun) as with all crock pot recipes is: HOW BIG DOES THE POT HAVE TO BE? Mine is 3.5 to 4 quarts. I have a little one that’s 3 quarts and this one is slightly bigger, so I’m guessing. Practically every good recipe I discover calls for a gigundo crock pot. Please address. Also, can somebody tell recipe writers to put the instrux at the beginning? I like to base whether I’m going to do something or not on ease and whether I have to buy a bazillion ingredients…not on how great this was at the author’s last tailgate party. Thank you.
Typically, a one- to three-quart crock pot is usually sufficient for one to two people. If you are planning to feed a family of three to five, you will probably want a four- to six-quart model! Also at the top of the page is a “jump to recipe”, that will skip all of that and take you right to it!