Description
This Crockpot Ribs recipe delivers tender, flavorful St. Louis-style pork spareribs slow-cooked to perfection. The ribs are coated with a smoky, sweet dry rub, brushed with tangy barbecue sauce, and cooked low and slow in a crockpot until fork-tender, making for an easy, hands-off meal perfect for any occasion.
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 Mixture
- 24 ounces BBQ sauce (store-bought or homemade – Blue’s Hog original recommended)
- ¼ cup apple cider vinegar (optional, if the barbecue sauce is on the sweet side)
Instructions
- Prepare Slow Cooker: Set the slow cooker to low heat and spray the inside with nonstick cooking spray, including the underside of the lid for easier cleanup.
- Remove Membrane: Remove the silver membrane from the back of the ribs if present to ensure tenderness.
- Make Dry Rub: In a small bowl, mix together the smoked paprika, brown sugar, kosher salt, black pepper, and crushed red pepper flakes.
- Rub the Ribs: Evenly coat the ribs with the prepared dry rub to enhance flavor penetration.
- Apply Barbecue Sauce: Brush both sides of the ribs with barbecue sauce, then arrange the ribs standing upright in the slow cooker, meaty side facing the inside wall.
- Add Remaining Sauce: Pour the remaining barbecue sauce over the ribs. If your sauce is sweet, drizzle the apple cider vinegar over the ribs to balance the flavors.
- Cook: Cover and cook on low for 5 to 6 hours until the meat is fork-tender and falling off the bone.
- Prepare Serving Sauce: Optionally, strain the cooking juices through a fine-mesh strainer into a saucepan, bring to a boil, then simmer for 15 to 20 minutes to reduce to 2 cups of flavorful sauce.
- Serve: Slice the ribs between the bones and serve with additional barbecue sauce on the side.
Notes
- Removing the membrane from the ribs ensures they are more tender and allows better absorption of the rub and sauce.
- If you prefer baby back ribs, they can be used instead of St. Louis-style ribs with similar cooking times.
- The apple cider vinegar is added to cut through the sweetness if your barbecue sauce is very sweet, but it can be omitted if preferred.
- Cooking times may vary depending on your slow cooker model; check for fork-tenderness before serving.
- For an extra caramelized finish, ribs can be broiled for a few minutes after cooking, though this is optional and not included in the original instructions.
