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.
Hi! Can I put both boneless chicken breasts and ribs in at the same time?Trying to see if I can put different meats to have enough leftovers for a few days also. I have no clue on what to do, my husband just got us a crock pot and rice cooker in hopes of more home cooked meals ?? my time right now doesn’t let either one of us slave over a hot stove long enough to boil rice!
Thanks!
No. Chicken breasts take about 3 to 4 hours to cook in the slow cooker while ribs take 8 to 10.
I have found freezing pork after results in drying meat. I do like, however to buy ribs – 2 racks in a pkg when they go on sale and there’s only 2 of us. Would you recommend freezing the excess raw, right from the pkg or after they come out of the slow cooker?
Most meat that you purchase has been previously frozen in some way or another for shipping purposes. One of the reasons you may find that freezing pork results in dry meat is because you are re-freezing it.
Rachael thanks for this recipe, it sounds wonderful. I have learned a lot about ribs in slow cookers. I will watch the sales papers and pick up some ribs next time they are on sale and give this method a try. I think I will be well pleased. Also you have the patience of Job to calmly answer the same questions over and over, when the answers can be found by reading your recipe,
I have found many recipes that are good for low-carbers on your site. Big Thank You.
Regards, Lou in Florida
Hi. I have 4 half slabs in crockpot and timer set on 8 hours. Now worried that being stacked one on top of other will prevent each being done at 8 hours. What is your experience with this. They are St. Louis brand ribs and 2-1/2 each whole rib
Stacking shouldn’t affect them being done. Just make sure it all fits.
If I set my crockpot to cook one rack on low for 8 hours, will be ok on keep warm for the remainder of the time until I get home from work?
Food can be kept on the warm setting on a crockpot for 2 hours. 9 to 10 hours on low works with ribs too.
I made this rib in my slow cooker. Cooked on high for 6 hours and it never got tender. Don’t think it got down at all. Put in the oven for 30 mins. and was okay would like it more tender.
This is why I don’t recommend cooking them on high. I recommend cooking only on low for 8 to 10 hours.
I meant to say. Ribletts. Served on a hogtie style bun. Rick
I am going to get boneless rib letters,and plan on slow cooking them and serve on a hogtie style bu. How does that sound?
Hi- my oven broil has high and low settings… which one should I use for carmelization?
Thank ou!
High will get it done faster, but both work. Low is safer if you are worried about burning.
Do I have to put the ribs in the oven afterwards
Do you like soggy, naked looking ribs? Me either. That’s why I put them in the oven and caramelize them.