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.
Course: Main Dish
Keyword: Crockpot Ribs
2racksbaby back ribsor pork spare ribs
1 teaspoonground mustard
Remove the membrane from the back of the ribs. Just slide your fingers around the side to loosen it up and rip it right off.
In a small bowl, stir together the ingredients for the dry rub. Rub this mixture generously over the outside of the ribs to coat.
Put your ribs in the crockpot. Drizzle on 1 1/2 cups of barbecue sauce, reserving 1/2 cup 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 the reserved 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.
Another option is to put them on the grill to get that extra caramelization. If you choose to use the grill, instead of placing them under the broiler in step 5, 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.