Crock Pot Barbecue Ribs Recipe

I perfected Crockpot Ribs that yield fall off the bone meat and a richly glazed sauce made from simple pantry staples.

I never thought slow cooking could make pork baby back ribs taste this wild, but here we are. The meat pulls away like it hates being held and the BBQ sauce turns sticky and deep, making guests reach for seconds before the plates hit the table.

It’s simple yet somehow dramatic, a weeknight flex that looks like you worked all day. I love serving this when I want people to talk, not just eat.

Call it Crockpot Ribs in my notes, but dont be fooled, its got a personality that sneaks up on you.

Ingredients

• Rich in protein, fatty, not many carbs, tasty, BBQ centerpiece, its messy but worth it.
• Adds sweetness and caramel notes, mostly carbs, little nutrients, helps crust form.
• Gives smoky depth without heat, low calories, adds color and savory warmth.
• Punch of garlicky flavor, low calories, boosts savory taste, easy to use.
• Sweet and tangy, often sugary and salty, adds moisture and big flavor sometimes.
• Apple juice adds mild fruit sweetness and acidity, feeds caramelization, water dilutes.
• Tiny splash adds umami, savory complexity, salty and tangy, use sparingly.
• Adds heat and a kick, no calories, tiny amount goes a long way.

Ingredient Quantities

• 3 to 4 lb pork baby back ribs (about 2 racks)
• 2 tbsp packed brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 1 cup BBQ sauce (store bought or homemade)
• 1/2 cup apple juice or water
• 1 tbsp Worcestershire sauce (optional)

How to Make this

1. Take the ribs out of the package, peel off the silver membrane from the bone side by sliding a knife under it then grabbing it with a paper towel and pulling, trim any excess fat and cut the rack into 2-3 bone sections so they fit your crock pot, pat dry.

2. Mix the rub: in a bowl combine 2 tbsp packed brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp cayenne if you want heat; press the rub all over both sides of the ribs.

3. If you have time let the rubbed ribs sit 15-30 minutes at room temp or cover and refrigerate a few hours or overnight for deeper flavor, but you can cook right away too.

4. Arrange ribs in the slow cooker standing on edge or layered meat side out, pour 1/2 cup apple juice or water into the bottom and add 1 tbsp Worcestershire sauce if using, this gives steam and extra flavor and keeps the bottom from scorching.

5. Cook on LOW 6 to 8 hours or HIGH 3 to 4 hours until the meat is very tender and pulling away from the bones, resist lifting the lid a lot cause it wastes heat.

6. Carefully remove ribs and set on a foil lined baking sheet, reserve about 1/4 to 1/2 cup of the cooking juices for the sauce.

7. Make the glaze: mix 1 cup BBQ sauce with a few tablespoons of the reserved juices in a bowl or simmer them in a small pan until slightly thickened; brush ribs generously with the sauce and save extra for serving.

8. For a sticky, caramelized finish broil the sauced ribs 3 to 6 minutes in the oven or sear on a hot grill 4 to 7 minutes turning once, watch closely so they don’t burn.

9. Let the ribs rest 5 minutes, then slice between the bones, serve with extra BBQ sauce and whatever sides you like, they’ll be fall off the bone tender and amazing.

Equipment Needed

1. Slow cooker or crock pot (roomy enough for 2 racks, about 6 qt is good)
2. Sharp chef knife for trimming membrane and excess fat
3. Cutting board
4. Paper towels for grabbing the membrane and patting ribs dry
5. Small mixing bowl and measuring spoons for the rub
6. Tongs or a meat fork to lift the ribs safely
7. Foil lined baking sheet (for broiling or resting) and a wire rack if you have one
8. Small saucepan or bowl for glazing plus a basting brush and oven mitts

FAQ

Crock Pot Barbecue Ribs Recipe Substitutions and Variations

• Brown sugar: if you dont have brown sugar, stir 2 tbsp granulated sugar with 1 tsp molasses, or use 1 1/2 tbsp honey or maple syrup and cut other liquid a bit.
• Smoked paprika: swap with regular paprika plus a pinch of cayenne or 1/4 tsp chipotle powder, or add a drop of liquid smoke for that smoky note.
• BBQ sauce: use 3/4 cup ketchup mixed with 1 tbsp brown sugar, 1 tbsp vinegar and a splash of Worcestershire, or swap 1:1 with hoisin for a sweeter Asian twist.
• Apple juice or water: you can use apple cider for more flavor, chicken broth for savory depth, or a light beer for extra body, same amount as called for.

Pro Tips

1. Get that silver membrane off good. If it rips, grab a paper towel and a butter knife and pull steady, itll come off easier if you slide the knife under more of it first, dont panic if its messy.

2. Do the rub the night before if you can. Letting the ribs sit in the fridge overnight makes a big difference, and then pull them out 30 to 60 minutes before cooking so they arent rock cold going into the slow cooker.

3. Use flavorful steam. Apple juice is great but try beer or cola for a different caramelized note, and toss a few smashed garlic cloves or an onion slice in the bottom to boost aroma, but watch the salt if your sauce is already salty.

4. Glaze in thin layers and finish hot. Brush several thin coats of sauce and then broil or sear quick to get sticky color, watch it the whole time cause it goes from perfect to burned fast, let the ribs rest a few minutes before slicing so the sauce sets.