Description
This Crockpot Ribs recipe delivers tender, flavorful St. Louis-style pork spareribs cooked low and slow in a slow cooker. The ribs are rubbed with a smoky, sweet dry rub, brushed with barbecue sauce, and cooked until fork-tender, making them perfect for a hassle-free delicious meal. The recipe includes an option to reduce the cooking juices into a rich barbecue sauce for serving.
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 – Blue’s Hog original recommended)
- ¼ cup apple cider vinegar (if the barbecue sauce is on the sweet side)
Instructions
- Prepare the Slow Cooker: Set your slow cooker to low heat and spray the inner pot and the underside of the lid with nonstick cooking spray to prevent sticking and ease cleanup.
- Remove the Membrane: Carefully peel off the silver membrane from the back of the ribs if present. This ensures tenderness and better flavor absorption.
- Make the Dry Rub: In a small bowl, mix smoked paprika, brown sugar, kosher salt, black pepper, and crushed red pepper flakes until well combined.
- Apply the Rub: Evenly rub the dry seasoning mixture all over the ribs, coating both sides thoroughly.
- Coat with Barbecue Sauce: Brush barbecue sauce on both sides of the ribs for added flavor and moisture.
- Arrange Ribs in Slow Cooker: Place the ribs upright in the slow cooker with the meaty side pressed against the inside wall, packing them close together.
- Add Remaining Sauce and Vinegar: Pour the rest of the barbecue sauce over the ribs. If your sauce is sweet, drizzle the apple cider vinegar over the meat to balance flavors.
- Cook Low and Slow: Cover and cook on low for 5 to 6 hours, or until the ribs are fork-tender and the meat easily pulls from the bone.
- Make the Sauce Reduction (Optional): Remove the ribs and strain the cooking juices through a fine-mesh strainer into a saucepan. Bring to a boil, then simmer on low for 15-20 minutes until the sauce reduces to about 2 cups for a thicker, flavorful glaze.
- Serve: Slice the ribs between the bones and serve with additional barbecue sauce or the reduced sauce for dipping.
Notes
- This recipe is an easy and reliable way to make perfectly tender ribs with minimal effort using a slow cooker.
- Removing the silver membrane enhances tenderness and flavor penetration.
- You can substitute St. Louis-style ribs with baby back ribs, adjusting cooking time as needed.
- For a tangier flavor when using a sweet barbecue sauce, adding apple cider vinegar is recommended.
- Step-by-step photos and demonstrations can be helpful—consult video guides for membrane removal if needed.
- Leftover sauce can be stored refrigerated up to 5 days for later use.
Nutrition
- Serving Size: 1 pound
- Calories: 1489
- Sugar: 44 g
- Sodium: 2706 mg
- Fat: 107 g
- Saturated Fat: 34 g
- Unsaturated Fat: 57 g
- Trans Fat: 1 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 72 g
- Cholesterol: 363 mg
