Crockpot ribs completely flip the script when it comes to making ribs. There’s nothing fickle or labor-intensive about this method! With just a handful of ingredients and your trusty slow cooker, you can create the juiciest, most tender ribs. Learn the secrets for making the best slow cooker ribs with restaurant quality perfection.
If you want to explore beef ribs, try our Slow Cooker Beef Short Ribs for another crockpot recipe with a wow factor.
Why Our Recipe
- The easiest way to make ribs that will be juicy and tender every time.
- Slow cooked in the crockpot with a dry rub to keep the meat flavorful.
- Caramelized under the broiler with your favorite barbecue sauce for the perfect sticky finish.
You want your ribs to be fall-off-the-bone tender. The crockpot is a great choice, but how do you go from the ugly mess of the slow cooker to beautifully caramelized ribs that will have you licking your fingers? We’ve got the secret to make you look like a pro!
Ingredient Notes
- Ribs: Baby back ribs, spare ribs, and St. Louis-style ribs will all work here.
- Barbecue Sauce: Choose your favorite brand or homemade recipe. A thicker sauce works best for that sticky, caramelized finish.
- Smoked Paprika: Adds a smoky depth of flavor without needing a smoker. Regular paprika works too, but the smoky version is ideal.
- Onion Powder and Garlic Powder: Powders or granulated are interchangeable here.
- Ground Mustard: This is the powdered kind that you find in the spice section.
Pork Ribs
This recipe works with all three of your main options for pork ribs. Each one has its benefits!
Baby Back Ribs: These ribs come from the upper part of the ribcage, near the spine, and are smaller, leaner, and more tender than other cuts. They cook faster and are perfect for those who prefer a meatier, less fatty rib.
Spare Ribs: Taken from the lower ribcage, spare ribs are larger and meatier with more fat, which adds extra flavor. They take a bit longer to cook but reward you with rich, succulent meat.
St. Louis Style Ribs: These are spare ribs that have been trimmed to a uniform rectangular shape by removing the cartilage and rib tips. They cook more evenly and look great on a plate.
Removing the Membrane
You might have noticed a thin, shiny layer on the back of the ribs. That’s the membrane, also called the silverskin. It’s a thin, tough connective tissue that covers the bone side of the ribs.
Leave It On or Remove It? Leaving the membrane on is an option if you’re short on time or don’t mind a chewier texture. It helps keep the entire rack together, making it easier to remove from the crockpot with all the ribs still intact. However, removing it results in a more tender bite.
To Remove It: Slide a butter knife or your fingers under the membrane at one corner of the ribs to loosen it. Use a paper towel to grip the loosened membrane and gently pull it off in one piece. If it tears, just start again from another spot until it’s fully removed.
Pro Tip for Easy Clean-up
One of the best tips for making ribs in the crockpot is to use a crockpot liner. These BPA-free plastic bags line your crockpot, making clean-up a breeze! No more scrubbing out caramelized, burnt-on sauce! They are awesome. You can find them in your grocery store near things like aluminum foil and plastic bags. They are a huge time saver.
The Broiling Secret
Crockpot ribs are a breeze to make, but let’s be honest—they don’t look great straight out of the slow cooker. All that slow steaming can leave the ribs looking pale and unappetizing. Enter the broiler, your secret weapon for achieving that glossy, caramelized finish we all crave.
What is the broiler? The broiler is a high-heat element in your oven, usually located at the top. Occasionally it can also be a separate drawer at the bottom of the oven. It works like an upside-down grill, blasting your ribs with direct heat to caramelize the barbecue sauce and add a sticky, delicious crust.
How to Use It: Position your oven rack about 4-6 inches below the heating element for optimal caramelization. It often only has a high or low setting, though occasionally it has a temperature. Preheat the broiler to high heat. For temperature settings, use 500 degrees or the closest equivalent option.
Watch Closely: The broiler works quickly and no two broilers will have the same timing. Watch your ribs like a hawk. They’ll start off slow, but once the sauce begins bubbling, things will move fast.
What to Look For: Look for the sauce to turn dark and develop small browned spots, which is the caramelization you’re aiming for. If it gets too dark or blackens in large patches, the sauce will burn, so pull the ribs out as soon as they reach a rich, golden-brown color with lightly charred edges.
Storage & Reheating Instructions
Refrigerate leftovers in an airtight container and store for up to 3 days.
To freeze leftovers, wrap the ribs tightly in foil and place them in a freezer-safe container or resealable plastic bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheat in the oven for best results. Preheat your oven to 275°F. Place the ribs in a baking dish and cover with foil to prevent drying out. Heat for about 20 minutes, or until warmed through. For added moisture, drizzle a little extra barbecue sauce over the ribs before reheating.
Reheating in the microwave can result in rubbery meat. Arrange the ribs on a microwave-safe plate and cover them with a damp paper towel to prevent them from drying out. Heat on medium power in 30-second increments, flipping the ribs in between, until heated through.
Super easy & delicious! This will be how we make our ribs from now on! I I did not have crockpot liners, used parchment paper instead….still easy to clean afterwards. Also, I used our own homemade Jack Daniel BBQ sauce. Fall off the ribs yummy!!
Wonderful and easy
Just had this rib recipe last night. At 8 hours slow cook, the ribs came out almost totally off the bone, more like mush.
Flavor was good, but think would reduce cook time to 6 hours,and add more if needed. I like to bite into my ribs
That’s the way I like mines to😋😋😋
I had the same disappointing results. Followed recipe to the tee and an epic fail!
I did the same and ours were mush off the bone. Tasty but didn’t appeal to the eye very much 👁
Funtastic,easy,fall off the bone,great
Yummy. I made them. Thanks for all the tips.
I tried this and my family loved it and wanted me to make it again!!! Ty for sharing, love your recipes.
I used mckormicks bbq seasoning on the ribs and then sweet baby rays bbq sauce. Omg! They are fall off the bone ready after 12 -14 hours in the crock pot on low. I’m a nurse so I usually work 12 hour shifts, so when I get home I throw them on a cookie sheet throw some more bbq sauce on them and in the broiler they go! The bones literally just fall right out! I use 3 slabs from sams club so I cook them a little Longer then the recipe. You won’t be disappointed!!!
Thanks Nurse!
The broiler trick is perfection! I was intimidated to cook ribs for the longest time, but this crockpot method made it approachable and easy. I do this every few months now for a treat with our own special rub and favorite BBQ sauce, and everyone looks forward to it!
My family loved these! This will be our go to rib recipe!
Made the ribs tonight and they were a huge hit. I only cooked them on low for 8 hours. Next time I am going for 10 hours because we like fall off the bone ribs. If you like to pick up the bone and eat then the 8 hours is perfect.