Crockpot Ribs Recipe
Ingredients
- 6 pounds St. Louis-style pork spareribs)
or baby back ribs (see note
- 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
- 24 ounces BBQ sauce - Blue's Hog original recommended)
store-bought or homemade (1 jar
- ¼ cup apple cider vinegar)
(if the barbecue sauce is on the sweet side
Directions
- 1
Set the slow cooker to low and spray with nonstick cooking spray. (I always spray the underside of the lid to help with cleanup.)
- 2
Remove the silver membrane from the back of the ribs. Here's a video with instructions. (You might have bought ribs with the membrane removed, and if so, skip this step.)
- 3
In a small bowl, whisk together the paprika, brown sugar, salt, black pepper and red pepper flakes. Rub the dry-rub mix evenly over the ribs.
- 4
Brush both sides of the rib with barbecue sauce and set the ribs in the slow cooker standing upright with the meaty side against the inside wall, of the slow cooker.
- 5
Pour the remaining barbecue sauce over the ribs. If using a sweet sauce, pour the cider vinegar over the ribs.
- 6
Cover and cook on low 5-6 hours or until the meat is fork-tender.
- 7
Serve with additional store-bought barbecue sauce or strain the juices, from the pan, through a fine-mesh strainer into a medium saucepan. Bring the sauce to a boil, reduce the heat to low and simmer 15-20 minutes or until the mixture has reduced to 2 cups.
- 8
To serve, slice the meat between the bones and serve with barbecue sauce.
Crockpot Ribs Recipe
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About this Recipe
Craving fall-off-the-bone ribs without the fuss? This Crockpot Ribs Recipe makes it incredibly easy to create the most delicious, tender ribs right in your slow cooker for any occasion.
Why These Ribs Are a Game-Changer
The magic of this recipe lies in its simplicity and the power of slow cooking. By leveraging your crockpot, you can achieve wonderfully tender and flavorful ribs with minimal hands-on effort. The extended cooking time ensures the meat becomes incredibly succulent, absorbing all the rich flavors of the spice rub and barbecue sauce.
What to Expect
Prepare for ribs that are unbelievably tender, practically falling off the bone with every bite. The robust blend of smoked paprika, brown sugar, and a hint of crushed red pepper flakes creates a deeply savory and slightly sweet flavor profile that perfectly complements the rich barbecue sauce. You'll love how stress-free this process is, allowing you to focus on other things while your slow cooker works its magic.
Customization & Variations
This recipe is quite flexible to suit your pantry and preferences. You can easily swap St. Louis-style pork spareribs for baby back ribs, adjusting cooking time as needed for the smaller cut. If you don't have smoked paprika, regular paprika works well, though the smoked variety adds a deeper complexity. For barbecue sauces that lean sweeter, a splash of apple cider vinegar can balance the flavors beautifully, adding a pleasant tang.
Serving & Context
These delicious Crockpot Ribs are perfect for any occasion, from casual family dinners to game day gatherings. Serve them simply with extra BBQ sauce for dipping, perhaps alongside your favorite coleslaw or corn on the cob.