Crockpot Barbecue Ribs are fall-off-the-bone tender, juicy, and full of smoky-sweet flavor—all with minimal effort. Perfect for a no-fuss dinner, tailgate, or weekend meal. The slow cooker does all the heavy lifting, and a quick broil or grill at the end gives you that delicious caramelized BBQ finish.
🍖 Crockpot Barbecue Ribs
📝 Ingredients:
-
2–3 lbs pork baby back ribs or St. Louis-style ribs
-
Salt & black pepper, to taste
-
1 tbsp paprika
-
1 tsp garlic powder
-
1 tsp onion powder
-
1/2 tsp smoked paprika (optional, but adds smoky depth)
-
1 cup BBQ sauce (your favorite store-bought or homemade)
-
Optional: 1–2 tbsp brown sugar (if your BBQ sauce isn’t sweet)
🔥 Instructions:
1. Prep the Ribs:
-
Remove the silver skin (thin membrane) from the back of the ribs for better texture.
-
Pat ribs dry and season both sides with salt, pepper, paprika, garlic powder, onion powder, and smoked paprika.
2. Layer in the Crockpot:
-
Cut the rack into 2–3 rib sections to fit into the slow cooker.
-
Arrange ribs in the crockpot—standing up vertically against the sides works well for even cooking.
3. Add BBQ Sauce:
-
Pour about 3/4 cup of the BBQ sauce over the ribs.
-
Optional: Sprinkle brown sugar on top for extra sweetness and caramelization.
4. Cook:
-
Cover and cook on:
-
Low for 6–8 hours (best for tenderness)
-
OR High for 3–4 hours
-
5. Finish (Optional but Recommended):
-
Preheat broiler or grill.
-
Remove ribs from the crockpot (they’ll be very tender—handle carefully).
-
Brush with remaining BBQ sauce.
-
Broil or grill for 5–7 minutes to caramelize the sauce and get crispy edges.
🍽️ Serving Suggestions:
-
Classic: Coleslaw, baked beans, cornbread
-
Southern-style: Mac & cheese, collard greens, potato salad
-
Tex-Mex twist: Mexican street corn, jalapeño cornbread, or cowboy beans
🥡 Storage Tips:
-
Fridge: Store leftovers up to 4 days
-
Freezer: Freeze cooked ribs (without sauce) for up to 2 months