Description
This Crockpot Ribs Recipe offers a simple, stress-free approach to making tender and flavorful pork ribs using a slow cooker. The ribs are seasoned with a smoky, sweet, and slightly spicy dry rub, brushed generously with barbecue sauce, and cooked low and slow until fork-tender. Perfect for any occasion, these ribs come out juicy and delicious without the need for grilling or oven baking.
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 (if the barbecue sauce is on the sweet side)
Instructions
- Prepare the Slow Cooker: Set the slow cooker to low heat and spray the inside, including the underside of the lid, with nonstick cooking spray to aid with cleanup.
- Remove Membrane: Remove the silver membrane from the back of the ribs if it hasn’t been removed already. This helps tenderize the ribs and allows the flavors to penetrate better.
- Mix Dry Rub: In a small bowl, whisk together the smoked paprika, brown sugar, kosher salt, ground black pepper, and crushed red pepper flakes to create the dry rub.
- Apply Dry Rub: Rub the dry spice mixture evenly over both sides of the ribs, ensuring they are well coated for maximum flavor.
- Coat with Barbecue Sauce: Brush both sides of the ribs generously with barbecue sauce.
- Arrange Ribs in Crockpot: Stand the ribs upright in the slow cooker with the meaty side facing the inside wall, fitting them snugly.
- Add Remaining Sauce and Vinegar: Pour the remaining barbecue sauce over the ribs. If the sauce is sweet, add the apple cider vinegar to balance the flavors.
- Cook Low and Slow: Cover and cook on low for 5-6 hours, or until the ribs are fork-tender and the meat begins to pull away from the bone.
- Optional Sauce Reduction: 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 15-20 minutes until reduced to about 2 cups.
- Serve: Slice the ribs between the bones and serve with additional barbecue sauce on the side.
Notes
- Crockpot ribs are an easy and convenient way to prepare delicious ribs without grilling or baking.
- Removing the silver membrane improves texture and flavor absorption.
- Using apple cider vinegar balances the sweetness of the barbecue sauce for a more complex flavor.
- Step-by-step photos are recommended for visual guidance during membrane removal and rib arrangement.
- You can use either St. Louis-style spareribs or baby back ribs based on preference.
Nutrition
- Serving Size: 1 pound
- Calories: 1489 kcal
- Sugar: 44 g
- Sodium: 2706 mg
- Fat: 107 g
- Saturated Fat: 34 g
- Unsaturated Fat: 57 g
- Trans Fat: 1 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 72 g
- Cholesterol: 363 mg
