Description
This Crockpot Ribs recipe delivers tender, flavorful pork ribs that cook low and slow to perfection. Coated with a smoky sweet dry rub and tangy barbecue sauce, these ribs are easy to prepare and perfect for a relaxed meal with friends and family. The slow cooker makes the ribs fall-off-the-bone tender without the hassle of grilling or baking.
Ingredients
Scale
Ribs and Dry Rub
- 6 pounds St. Louis-style pork spareribs (or baby back ribs)
- 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 on the sweet side)
Instructions
- Prepare Slow Cooker: Set the slow cooker to low heat and spray the inside and the underside of the lid with nonstick cooking spray to aid cleanup.
- Remove Membrane: Remove the silver membrane from the back of the ribs to ensure tenderness and better flavor absorption. Skip if ribs already have membrane removed.
- Make Dry Rub: In a small bowl, combine smoked paprika, brown sugar, kosher salt, black pepper, and crushed red pepper flakes. Mix well.
- Apply Dry Rub: Rub the dry spice mixture evenly over all surfaces of the ribs to coat thoroughly.
- Brush with BBQ Sauce: Brush both sides of the ribs with barbecue sauce, coating them well.
- Arrange Ribs in Cooker: Stand the ribs upright with the meaty side pressing against the inside wall of the slow cooker.
- Pour Remaining Sauce: Pour the remaining barbecue sauce over the ribs. If the sauce is especially sweet, add the apple cider vinegar over the ribs for tanginess.
- Slow Cook: Cover and cook on low for 5 to 6 hours, or until the ribs are fork-tender and the meat is falling off the bone.
- Prepare Sauce for Serving: Optional step—strain the cooking juices through a fine-mesh strainer into a saucepan. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes until reduced to about 2 cups for a thickened sauce.
- Serve: Slice the ribs between the bones and serve hot with additional barbecue sauce for dipping.
Notes
- Removing the membrane from ribs makes them more tender and allows flavors to penetrate better.
- Using a sweet barbecue sauce calls for the addition of apple cider vinegar to balance flavors.
- Cooking times may vary slightly based on slow cooker model and rib thickness.
- Leftover sauce can be stored and used as a condiment for other dishes.
- St. Louis-style ribs provide more meat and fat for a richer flavor compared to baby back ribs, but both types work well.
