Description
This Crockpot Ribs Recipe delivers tender, flavorful St. Louis-style pork ribs cooked low and slow in a slow cooker with a smoky dry rub and tangy barbecue sauce. Perfect for a hassle-free meal with minimal prep and maximum taste.
Ingredients
Scale
Ribs
- 6 pounds St. Louis-style pork spareribs or baby back ribs
Dry Rub
- 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
Sauce
- 24 ounces BBQ sauce (store-bought or homemade; Blue’s Hog original recommended)
- ¼ cup apple cider vinegar (optional, if barbecue sauce is sweet)
Instructions
- Prepare the slow cooker: Set the slow cooker to low and spray the inside, including the underside of the lid, with nonstick cooking spray to prevent sticking and help with cleanup.
- Remove the membrane: Remove the silver membrane from the back of the ribs if it hasn’t already been removed. This helps the ribs become more tender and allows the flavors to penetrate better.
- Mix the dry rub: In a small bowl, whisk together the smoked paprika, brown sugar, kosher salt, black pepper, and crushed red pepper flakes to form the dry rub.
- Season the ribs: Rub the dry mix evenly over all surfaces of the ribs to coat them thoroughly with the flavorful seasoning.
- Apply barbecue sauce: Brush both sides of the ribs with the barbecue sauce to add moisture and flavor before cooking.
- Arrange ribs in slow cooker: Stand the ribs upright in the slow cooker with the meaty side facing the inner wall of the pot to maximize cooking space and even heat distribution.
- Add remaining sauce and vinegar: Pour the remaining BBQ sauce over the ribs. If your barbecue sauce is sweet, drizzle the apple cider vinegar over the ribs to balance the sweetness with a tangy bite.
- Cook the ribs: Cover the slow cooker and cook on low heat for 6 hours until the meat is fork-tender and easily pulls away from the bone.
- Prepare sauce (optional): For a thicker sauce, strain the cooking juices through a fine-mesh strainer into a saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes until reduced to about 2 cups.
- Serve: Slice the ribs between the bones, serve with the prepared barbecue sauce, and enjoy your tender, flavorful crockpot ribs.
Notes
- Removing the silver membrane from ribs significantly improves tenderness and flavor absorption.
- You can swap St. Louis-style ribs with baby back ribs if preferred, adjusting cooking time slightly if needed.
- If your barbecue sauce is already tangy rather than sweet, you can omit the apple cider vinegar.
- For extra smoky richness, consider using smoked paprika in the dry rub.
- Leftover ribs and sauce keep well refrigerated for 3-4 days or can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
