Description
Enjoy tender, flavorful Crockpot Barbeque Ribs made effortlessly with simple ingredients. Slow-cooked to juicy perfection and infused with smoky, tangy barbecue sauce, these ribs are perfect for quick meals or special dinners. Customizable for spice and sweetness, they’re a delicious, hands-off meal that melts in your mouth every time.
Ingredients
Scale
Main Ingredients
- 2 to 3 pounds baby back or spare pork ribs
- 1 to 1 1/2 cups barbeque sauce (bottled or homemade)
- 1/4 cup brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 to 2 tablespoons apple cider vinegar
Instructions
- Prepare the Ribs: Start by removing the membrane from the back of the ribs to ensure a more tender bite. Then, pat the ribs dry thoroughly with paper towels to help the seasoning adhere better.
- Season the Ribs: In a small bowl, combine brown sugar, garlic powder, onion powder, smoked paprika, salt, and pepper to create a dry rub. Sprinkle this mixture evenly over both sides of the ribs, rubbing it in thoroughly.
- Arrange in Crockpot: If needed, cut the ribs into smaller sections so they fit evenly in your crockpot. Lay the ribs inside, stacking them if necessary but avoid heavy overlapping to allow even cooking.
- Add Barbeque Sauce and Vinegar: Pour the barbeque sauce generously over all surfaces of the ribs. Add a splash of apple cider vinegar to balance sweetness and aid tenderness.
- Cook Low and Slow: Cover the crockpot and cook on low for 6 to 8 hours, or on high for about 3 to 4 hours. Near the end, check for tenderness—the ribs should pull apart easily with a fork.
- Optional Broiling: For a caramelized finish, transfer ribs to a baking sheet. Brush them with extra barbeque sauce and broil for about 5 minutes until the sauce bubbles and chars slightly.
Notes
- Removing the membrane helps ribs absorb flavors better and improves tenderness.
- Cooking on low heat for longer achieves a fall-off-the-bone texture.
- Don’t skip adding sauce as it keeps the ribs moist and flavorful.
- Using both dry rub and wet sauce layers the flavors beautifully.
- Let ribs rest a few minutes after cooking to retain juices.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours (low) or 3 to 4 hours (high)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 700 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: 90 mg