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These Crock Pot BBQ Ribs come out incredibly tender with a rich, flavorful barbecue glaze that tastes like you spent hours smoking them. No need to fire up a smoker or grill—just a few simple steps in your slow cooker, and you’ll have ribs that fall right off the bone. This recipe has been my go-to for easy dinners and weekend meals when I want something impressive without the fuss.
I started making this recipe when I first got a slow cooker and was amazed at how tender the ribs turned out every single time. Now whenever ribs come up at family dinners everyone asks if I made them with this easy method.
Ingredients
- Baby back ribs: choose ribs with a good amount of meat but not too thick to fit in your slow cooker, trimming into sections is fine
- Kosher salt: preferred for its texture and milder saltiness compared to table salt
- Black pepper: fresh ground adds a nice bite and balances the sweetness of the barbecue sauce
- Garlic powder: adds mild savory depth without overpowering the ribs
- Barbecue sauce: pick your favorite brand or homemade recipe, the sauce is the star of the glaze so quality is key. Sweet Baby Ray’s or KC Masterpiece work beautifully
Instructions
- Season the Ribs:
- Generously sprinkle kosher salt, black pepper, and garlic powder over both sides of the ribs. Rub the spices into the meat thoroughly so the flavor penetrates.
- Place in the Slow Cooker:
- Arrange the ribs standing on their side with the meat facing the walls of the slow cooker to fit a whole rack and ensure even cooking. If using an oval slow cooker you can sometimes add a second rack.
- Apply BBQ Sauce:
- Pour barbecue sauce over the ribs coating as much surface as possible. Set aside about one third cup of the sauce to use later for basting and serving.
- Cook Low and Slow:
- Cover the slow cooker and cook on low for 4 to 6 hours. The ribs are done when the thickest part is tender.
- Optional Broiling:
- Carefully transfer the ribs to a foil-lined baking sheet, baste with reserved sauce, and broil briefly until caramelized and slightly charred, watching closely to avoid burning.
- Serve:
- Cut the ribs into two rib sections for easy sharing and serve with extra barbecue sauce.
I love the simplicity of this recipe but for me the magic lies in the barbecue sauce glaze. Broiling the ribs at the end is my favorite part. It transforms the tender ribs with a slightly crispy caramelized finish reminiscent of ribs fresh off the grill. Some of my fondest memories involve family gatherings where this easy crock pot recipe stole the show and everyone asked for seconds.
Storage Tips
Once cooked let the ribs cool completely then wrap tightly in foil or place in an airtight container. They keep well in the fridge for up to 4 days and reheat gently in the oven or microwave. For longer storage separate into portions and freeze in freezer bags or containers for up to 3 months.
Ingredient Substitutions
You can swap baby back ribs for St. Louis style ribs though cooking time may vary slightly. Use sea salt if kosher salt is unavailable but reduce the quantity slightly as it’s finer. In place of garlic powder fresh minced garlic works well but add it in the early cooking stage so it softens. Any good quality barbecue sauce works or mix ketchup with a bit of vinegar, honey, and smoked paprika for a homemade touch.
Serving Suggestions
Serve these ribs with classic sides like coleslaw, baked beans, or cornbread for a comforting meal. For a lighter option grilled vegetables or a fresh green salad balance the richness. Leftover ribs shred beautifully and can be tossed into sandwiches or tacos the next day.
These ribs are an easy showstopper that taste like a labor of love. They’re simple to make and always impress guests.
Common Recipe Questions
- → Is it necessary to broil the ribs after slow cooking?
Broiling is optional but helps to caramelize the barbecue sauce for a thicker, richer glaze and added texture.
- → Should I remove the membrane from the ribs before cooking?
The membrane can be left on as slow cooking tenderizes it, but removing it can improve texture and help sauces penetrate better.
- → Can I use homemade barbecue rubs instead of store-bought seasoning?
Yes, homemade rubs work great and can be customized to your preferred flavor profile.
- → What kind of barbecue sauce works best?
Classic Kansas City-style or sweet sauces like Sweet Baby Ray’s provide a well-balanced, tangy sweetness ideal for these ribs.
- → Can the ribs be cooked in an air fryer instead?
Yes, air frying ribs is possible and can give a different texture with crispier edges, though slow cooking yields more tender meat.
- → Is it better to cut ribs before cooking?
Cutting ribs into sections helps fit them better in the slow cooker and promotes even cooking but is not strictly required.