By Becky Hardin
Published Oct 25, 2023
Crockpot Ribs are one of my favorite truly easy ways to make the most delicious pork ribs for any occasion, any time of year. I’ve made this slow cooker ribs recipe super simple! I’ve perfected the art of cooking fall-off-the-bone ribs in a crockpot, making them perfect to serve on game day, at BBQs, or at any get-together that needs a delicious dish.
What’s in This Crockpot Ribs Recipe?
I’ve kept these ribs classic in flavor, and its a seasoning blend that is loved by everyone that tries it. This is one of my husband’s favorite recipes.
- Pork Ribs: Use St. Louis-style pork spare ribs or baby back ribs for this recipe.
- Paprika: We like smoked paprika, but regular paprika also works.
- Brown Sugar: Adds a touch of sweetness to the sauce.
- Salt + Pepper: Enhance the natural flavor of the pork.
- Crushed Red Pepper Flakes: Add a touch of heat.
- BBQ Sauce : Use your favorite store-bought sauce. We like Blue’s Hog original.
- Apple Cider Vinegar: Only use this is the BBQ sauce you choose is on the sweeter side. It will help balance the flavor.
Notes from the Test Kitchen
I’ve found its important to understand that there is a difference in weight with ribs. Baby Back ribs weigh about 1½ pound per rack and St. Louis-style spareribs weigh about 3 pounds per rack. (To confuse the matter even more, commercially packaged “baby back” ribs are sometimes mislabeled St. Louis-style spareribs.)
To help you understand the difference, here is a terrific article explaining the difference. Whichever ribs you choose, you can’t go wrong. Both are equally as delicious.
You will need to cut the ribs a bit to make them fit in the slow cooker. It’s easy to just eyeball it as you work them into the cooker. Make sure you remove the silver membrane before cooking! When done cooking, simply slice between the bones and serve with extra BBQ sauce!
Pork ribs should reach an internal temperature of at least 145°F before consuming. However, I will be cooking them to a higher temperature to make sure they’re super tender. I like to cook them to an internal temp closer to 195°F.
Variations on Slow Cooker Ribs
I’ve used just about every kind of BBQ sauce in different variations of this recipe, from St. Louis to Carolina gold to Alabama white. When using a sweeter BBQ sauce, I recommend adding in some apple cider vinegar to help balance out the flavor.
When I’m wanting a bit different flavor, I always turn to my pork dry rub recipe ! I still cook the ribs the same way in the slow cooker no matter the seasoning or sauce.
How to Store and Reheat
I store leftover crockpot ribs tightly wrapped in aluminum foil in an airtight container for up to 3 days. When ready to reheat, I wrap the ribs in foil and place on a pan in a 250°F oven until the ribs reach an internal temperature of 130-140°F.
How to Freeze
We freeze crockpot ribs tightly wrapped in aluminum foil in an airtight container for up to 3 months. Always let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Every time I serve these, I love trying a new delicious side dish to serve alongside. My family has loved them served with some Cheesy Texas Toast , BBQ Baked Beans , Creamy Homemade Coleslaw , Instant Pot Potato Salad , or a Baked Potato . My kids also always request I make Cornbread too!
5-Star Review
“Yes this recipe was fantastic! Will definitely do again!” – Jan
Ingredients1x2x3x
- ▢ 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 store-bought or homemade (1 jar) – Blue’s Hog original recommended
- ▢ ¼ cup apple cider vinegar (if the barbecue sauce is on the sweet side)
Video
Instructions
- Set the slow cooker to low and spray with nonstick cooking spray. (I always spray the underside of the lid to help with cleanup.)
- 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.) 6 pounds St. Louis-style pork spareribs
- 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. 3 tablespoons smoked paprika, 3 tablespoons brown sugar, 1 tablespoon kosher salt, 1 tablespoon ground black pepper, ½ teaspoon crushed red pepper flakes
- 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. 24 ounces BBQ sauce
- Pour the remaining barbecue sauce over the ribs. If using a sweet sauce, pour the cider vinegar over the ribs. ¼ cup apple cider vinegar
- Cover and cook on low 5-6 hours or until the meat is fork-tender.
- 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.
- To serve, slice the meat between the bones and serve with barbecue sauce.
Equipment
- Crockpot
Becky’s Tips
- Whichever ribs you choose (spare rib or baby-back), you can’t go wrong. Both are equally as delicious.
- You will need to cut the ribs a bit to make them fit in the slow cooker. It’s easy to just eyeball it as you work them into the cooker.
- Make sure you remove the silver membrane before cooking!
- When done cooking, simply slice between the bones and serve with extra BBQ sauce!
- This recipe calls for the ribs to be cooked to a higher temperature to make sure they’re super tender. We want them closer to 195°F.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Crockpot Ribs Step by Step
Prep the Ribs: Set the slow cooker to low and spray with nonstick cooking spray. (I always spray the underside of the lid to help with cleanup.) Remove the silver membrane from the back of 6 pounds of St. Louis-style pork ribs. (You might have bought ribs with the membrane removed, and if so, skip this step.) If you’re not sure how, here is a great article with step by step instructions.
Make the Spice Rub: In a small bowl, whisk together 3 tablespoons of smoked paprika, 3 tablespoons of brown sugar, 1 tablespoon of kosher salt, 1 tablespoon of ground black pepper, and ½ teaspoon of crushed red pepper flakes. Rub the dry-rub mix evenly over the ribs.
Brush with Sauce: Brush both sides of the ribs with 24 ounces (1 jar) of barbecue sauce and set the ribs in the slow cooker standing upright with the meaty side against the inside wall, of the slow cooker.
Cover the Ribs: Pour the remaining barbecue sauce over the ribs. If using a sweet sauce, pour the ¼ cup of applke cider vinegar over the ribs.
Cook the Ribs: Cover and cook on low 5-6 hours or until the meat is fork-tender.
Serve the Ribs: 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. To serve, slice the meat between the bones and serve with barbecue sauce.
The silver skin/membrane on the back of the ribs will make them super tough and rubbery when cooked. It also acts as a shield and will prevent seasonings from fully penetrating the meat (and we want them to be well-seasoned!). So you absolutely want to remove it.
To keep these ribs from drying out, we cook them low and slow! I do not recommend attempting this recipe on high heat.
Yes, it is possible to overcook ribs, which would turn the meat into mush. Cooking them on the low setting is ideal to prevent this from happening. Just check on them regularly towards the end for doneness.
More Pork Recipes To Try
- Stuffed Pork Loin
- Pork Roulade
- Bacon Wrapped Pork Tenderloin
- Orange Cranberry Pork Loin
- Smothered Pork Chops
Crockpot Ribs Recipe
Equipment
- Crockpot
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 store-bought or homemade (1 jar) - Blue’s Hog original recommended
- ¼ cup apple cider vinegar (if the barbecue sauce is on the sweet side)
Instructions
- Set the slow cooker to low and spray with nonstick cooking spray. (I always spray the underside of the lid to help with cleanup.)
- 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.) 6 pounds St. Louis-style pork spareribs
- 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. 3 tablespoons smoked paprika, 3 tablespoons brown sugar, 1 tablespoon kosher salt, 1 tablespoon ground black pepper, ½ teaspoon crushed red pepper flakes
- 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. 24 ounces BBQ sauce
- Pour the remaining barbecue sauce over the ribs. If using a sweet sauce, pour the cider vinegar over the ribs. ¼ cup apple cider vinegar
- Cover and cook on low 5-6 hours or until the meat is fork-tender.
- 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.
- To serve, slice the meat between the bones and serve with barbecue sauce.
Video
Notes
- Whichever ribs you choose (spare rib or baby-back), you can’t go wrong. Both are equally as delicious.
- You will need to cut the ribs a bit to make them fit in the slow cooker. It’s easy to just eyeball it as you work them into the cooker.
- Make sure you remove the silver membrane before cooking!
- When done cooking, simply slice between the bones and serve with extra BBQ sauce!
- This recipe calls for the ribs to be cooked to a higher temperature to make sure they’re super tender. We want them closer to 195°F.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
