Crockpot ribs are guaranteed to be fall off the bone tender. Learn the secrets for making the best slow cooker ribs including instructions for prepping the meat, giving it a good dry rub, and finishing them off for restaurant quality perfection.
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 fall of the bone ribs?
If you just throw ribs and bbq sauce in a slow cooker for 8 hours, you’ll get some fall-off-the-bone ribs, but they’ll be kind of funky and unappetizing. The bbq sauce won’t have caramelized at all, and the liquids in the meat will have produced a really runny bbq sauce liquid.
We find the crockpot to be the easiest method to cook ribs and it is my go-to method, especially when cooking for a crowd. Combine the ease of the crockpot with my easy secret tip and you’ll have yourself some pretty dang amazing ribs.
THE SECRET TO CROCKPOT (SLOW COOKER) RIBS
- Remove the membrane from the back of the ribs. See the video for an easy demo. Just slide your fingers around the side to loosen it up and rip it right off.
- Give the ribs a dry rub. This step is optional. Some people like a good dry rub first for additional flavor.
- Put your ribs in the crockpot. Lather them with barbecue sauce. You can use a homemade sauce like my Raspberry-Chipotle Barbecue Sauce for ribs or a store-bought bottle. Just remember to save a little bit for later.
- Cook on low for 8 to 10 hours. The more racks in the pot, the longer you’ll need to cook.
- Gently remove the racks and lay them out on a foil lined baking sheet. Add more barbecue sauce on top.
- Broil under a broiler for 3-5 minutes until the barbecue sauce starts to bubble and caramelize. Alternately you could wrap them in foil and throw them on a heated grill for the same effect. I sometimes do this for crowds and picnics. This keep the ribs warm until ready to eat and makes it easy to pass out portions. Enjoy!
What kind of ribs should I use to make slow cooker ribs?
This recipe and method will work best with pork ribs including: baby back ribs, spare ribs, St. Louis style ribs, and country style pork ribs. For beef short ribs try my slow cooker short rib recipe or my recipe for classic braised beef short ribs. If you have a smoker we also highly recommend these Smoked Beef Ribs.
Can I finish my crockpot ribs on the grill instead of the oven?
Our secret to crockpot ribs is to caramelize the ribs under the broiler setting in your oven. Another option is to put them on the grill to get that extra caramelization. If you choose to use the grill, put them straight onto the grill (or onto a piece of aluminum foil) over high heat (500 degrees). Brush them with additional barbecue sauce and then close the lid. Let them grill for about 3-5 minutes, until the sauce starts to bubble and caramelize.
PRO TIP: 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.
Amazing! Thanks!
I have done ribs in a slow cooker and the results are every bit as good as you predict. My question is how far ahead can one wiseyl cook the ribs? A few hours? A day? Or two? Will the taste degrade if they're cooked a day or two ahead and held in the frig in foil until grilling?
Yes, the taste and more importantly the texture degrades. It would be very much like eating leftover ribs which are not that great. I wouldn't cook them in advance at all and with the slow cooker method you already get 8 or more hours ahead of your event so I don't see a need to.
It shouldn't matter if you line the bottom of the crock pot with foil, should it? I would think (or hope) that would help cut down the caked-on mess afterwards. Shouldn't affect the heat or taste. Hoping for a second opinion.
It will be absolutely fine if you line it with aluminum foil. And yes, it does help on the mess. I actually just made them today and used a crockpot liner, but I have been known to use aluminum foil as well.
Something about lining the crock pot.I hope that would mean lining the outer part where the elements are and not in the pot with your ribs.
when using my crockpot no matter what for soup, ribs, roast I always spray it with pam it is very easy to clean and no mess!!!!
Non stick cooking spray definitely helps.
thank you for the tips. my family devoured the ribs. btw…she said 8 hrs. why does everyone keep asking the same questions?
Any tips on removing membrane on back?
You can go ahead and rip it off. Sometimes I remove it and sometimes I am lazy and don't. Apparently I don't mind it!
use a paper towel…you can get a better grip on the slippery membrane!
you say Broil or on the grill..can you grill them in the oven too??
I'm not sure I understand your question. You can broil them using the broiler setting on your oven or you can put them directly on a grill for a few minutes. Either one will caramelize the barbecue sauce which is the effect you are going for.
My very first attempt at cooking with a crock pot was Barbecued Spareribs and they were the best ribs I have ever had in a long time–sorry microwave:) Anyway they have beef short ribs on sale at our grocery store–can I do your recipe in a 3.5 oval slow cooker with these type of ribs?
I just made this today. It was excellent!!
Do you think I can apply a dry rub to the ribs, instead of bbq sauce. Then put in the crock pot and add the bbq sauce at the end just before broiling. If anyone has done it this way, let me know. I think that is how I want to make them in the crock pot.
Yes, you can. It is a common misconception that liquid is required in a slow cooker. You'll be just fine with a dry rub.
How long would you cook 9 pounds of country style spareribs for?
8 to 10 hours.