Description
This Crockpot Ribs recipe features tender, flavorful St. Louis-style pork ribs slow-cooked to perfection with a smoky, sweet, and slightly spicy dry rub, finished in a tangy barbecue sauce. Perfect for an easy, hands-off main course ideal for gatherings or a comforting weeknight dinner.
Ingredients
Scale
Ribs and Dry Rub
- 6 pounds St. Louis-style pork spareribs or baby back ribs
- 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
Barbecue Sauce and Additional Ingredients
- 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)
- Nonstick cooking spray (for slow cooker)
Instructions
- Prepare the Slow Cooker: Set the slow cooker to low and spray the inside and the underside of the lid with nonstick cooking spray to prevent sticking and help with cleanup.
- Remove the Membrane: Remove the silver membrane from the back of the ribs for better tenderness and flavor absorption. If the ribs already have the membrane removed, you can skip this step.
- Make the Dry Rub: In a small bowl, whisk together the smoked paprika, brown sugar, kosher salt, ground black pepper, and crushed red pepper flakes to create the dry rub.
- Apply the Dry Rub: Rub the dry seasoning mixture evenly over both sides of the ribs to coat them thoroughly.
- Brush with Barbecue Sauce: Brush both sides of the ribs with barbecue sauce to add moisture and flavor before cooking.
- Arrange Ribs in Slow Cooker: Stand the ribs upright inside the slow cooker with the meaty side facing the inside wall for even cooking.
- Add Remaining Sauce and Vinegar: Pour the remaining barbecue sauce over the ribs. If the sauce is sweet, add the apple cider vinegar over the ribs to balance the sweetness with some tanginess.
- Cook the Ribs: Cover the slow cooker and cook on low for 6 hours or until the meat is tender and easily pulled away from the bone with a fork.
- Prepare the Sauce (Optional): To serve, you can strain the cooking juices through a fine-mesh strainer into a saucepan. Bring the strained sauce to a boil, then reduce heat and simmer for 20 minutes until the sauce thickens to about 2 cups.
- Serve: Slice the ribs between the bones and serve with additional barbecue sauce on the side.
Notes
- Removing the membrane from ribs improves tenderness and allows flavors to penetrate better.
- If your barbecue sauce is already tangy, you can omit the apple cider vinegar.
- For a smokier flavor, use smoked paprika in the dry rub.
- The cooking time may vary slightly depending on your slow cooker model; ribs should be fork-tender and easily pulled apart when done.
- To add crispy edges, broil the cooked ribs for 3-5 minutes after slow cooking.
- This recipe works well with both St. Louis-style ribs and baby back ribs.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 100 mg
