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.
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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.
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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
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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)
Recommended Equipment
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.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
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
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.
Thanks for delicious ribs
So glad you enjoyed them!
Really enjoyed this recipe! Cut in half for a smaller rack.
We’re so glad to hear you loved it, Stephanie!
Thanks i impressed my bf after making this dish.
Waiting for related recipes
So glad you enjoyed this recipe!
Can you do just 3lbs. ?
Yes, just halve the recipe!
Should the ribs marinade overnight prior to placing in crock Pot?
No need!
I put an entire, peeled, Vidalia onion in the center of the circle of the ribs! Wow!
That sounds delicious, Sally! Thanks so much for sharing!
I stumbled across your recipes today & figured why not give it a try? These were not only amazing & melt in your mouth, but my new go-to fav!! Btw…. I read your bio & saw you’re from St. Louis?? Two words… GO CARDS!!! Whoop!! Whoop!! I had to shout-out to you, beings I spent most of my childhood in STL & now I don’t live far from there!! So yeah… thanks for your recipe!! (And Go Cards!!!)
Yay! We’re so happy to hear you loved it! Go Cards!!
These ribs were delicious – fell off the bones when taking out of the Crockpot!
So happy to hear they were a hit, Barbara!
I’m always looking for different ways to cook ribs, besides the way I do mine, which is very similar to here. I am a big fan of cooking ribs in the crockpot; they come out tender, and when done, I will transfer them to a pan, add my bbq sauce on top, and broil for about 5 minutes. But I like using the St. Louis pork rib pack; you can buy them by the pound at Safeway, I cut the ribs to fit in the crockpot; I just use McCormicks sweet and smoky rub on the ribs, and add garlic salt, pepper and liquid smoke to the crock pot; I also add a little water and coca cola; cook on high about 4 hours; then take the ribs out, put on a cookie sheet, put sweet rays sweet and spicy bbq sauce on top, and broil for about 4 minutes. Ribs come out amazing!
Can I use BOTH boneless and bone-in ribs in this recipe…at the same time?
They will cook at different rates, so we would add the boneless later in the cook!