Crockpot Barbecue Ribs
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There’s nothing like a plate of GOOD barbecue ribs—but when winter rolls through Utah or the weather just isn’t ideal for outdoor grilling, I turn to my trusty crockpot to get the job done. I’ve shared a slow cooker rib recipe before that keeps things super simple with just ribs and barbecue sauce, but today’s version is next-level. It takes a little more effort, but the payoff is tender, flavor-packed ribs that my whole family devoured. These Crockpot Barbecue Ribs start with a bold dry rub that infuses the meat with layers of smoky, savory flavor before they even hit the slow cooker.
The ribs cook low and slow until they’re falling-off-the-bone tender—the way ribs should be! While they simmer away, you whip up a quick homemade sauce that builds on bottled BBQ with just the right balance of sweet, tangy, and bold.
When the ribs are done, they’re basted with that rich sauce and finished under the broiler until beautifully caramelized and sticky. It adds a gorgeous glaze and just a hint of char—no grill required. But if it is grilling season where you are, I’ve got you covered with optional instructions to finish them off on the grill for that extra smoky touch. Either way, these ribs are guaranteed to be a hit!
Ingredients for Crockpot Barbecue Ribs
- CUMIN
- BROWN SUGAR
- PAPRIKA (I USED SMOKED PAPRIKA)
- CHILI POWDER
- MACE
- SALT
- PEPPER
- GARLIC POWDER
- BABY BACK PORK RIBS
- BBQ SAUCE
- KETCHUP
- VINERGAR
- YELLOW MUSTARD
- WORCHESTERSHIRE SAUCE
Instructions for Crockpot Barbecue Ribs
Start by mixing together the dry rub—combine cumin, brown sugar, paprika, chili powder, mace, salt, pepper, and garlic powder in a small bowl. Rub the spice blend generously over both sides of the ribs to coat them with bold, smoky flavor.
Spray the inside of your slow cooker with nonstick cooking spray, then stand the ribs upright along the sides of the insert (this helps them cook evenly). Cover and cook on low for 5 to 6 hours, until the meat is tender and nearly falling off the bone.
While the ribs are finishing up, prepare the BBQ sauce. In a saucepan, stir together barbecue sauce, ketchup, vinegar, mustard, and Worcestershire sauce. Warm the mixture over medium heat until hot, then reduce to low and keep warm until ready to use.
Once the ribs are done, carefully transfer them to a foil-lined baking sheet. Brush them with half of the prepared BBQ sauce, then place under the broiler for 3–5 minutes per side, just until the edges are caramelized and slightly crispy.
Serve the ribs hot with the remaining sauce on the side for dipping—you’ll want every last bit!
Frequently Asked Questions
Do I need to remove the membrane from the ribs?
Yes, it’s recommended. Removing the thin membrane on the back of the ribs helps the seasoning penetrate better and results in more tender ribs. Use a paper towel for grip and peel it off before applying the rub.
Can I use store-bought BBQ sauce instead of making my own?
Absolutely! While the homemade sauce adds a personal touch, your favorite store-bought BBQ sauce works just fine. Just be sure to warm it before basting and serving.
Can I cook the ribs on high instead of low?
You can, but low and slow yields the most tender results. If you’re short on time, cook on high for 3–4 hours, but keep an eye on them to avoid drying out.
Why stand the ribs upright in the slow cooker?
Standing the ribs on their sides allows for more even cooking and better circulation of heat and moisture. It also helps prevent them from stewing in their own juices.
How do I know when the ribs are done?
The meat should be tender and pull away easily from the bone. For precision, use a meat thermometer—ribs are done when they reach an internal temperature of 198–202°F.
Can I skip the broiling step?
You can, but broiling adds a caramelized, sticky finish that really elevates the flavor and appearance. Just 3–5 minutes per side under the broiler makes a big difference.
How should I store and reheat leftovers?
Store cooled ribs in an airtight container in the fridge for up to 3–4 days. Reheat in a 250°F oven, covered with foil, for 15–20 minutes, or until warmed through.
Can I freeze the cooked ribs?
Yes! Wrap them tightly in foil or place in a freezer-safe container. Freeze for up to 3 months and thaw overnight in the fridge before reheating.
FOR MORE RECIPES LIKE THIS, TRY:
Crockpot Barbecue Ribs
Real Mom Kitchen
Ingredients
- 1 Tbsp cumin
- 1 Tbsp brown sugar
- 2 Tbsp paprika I used smoked paprika
- 1 Tbsp chili powder
- ¼ tsp mace
- 1 Tbsp salt
- 1 tsp pepper
- ¾ tsp garlic powder
- 2 ½ lbs. baby back pork ribs
- 1 cup bbq sauce
- ½ cup ketchup
- ¼ cup white vinegar
- ¼ cup yellow mustard
- 2 tsp worchestershire sauce
Instructions
- In a bowl, combine the cumin, brown sugar, paprika, chili powder, mace, salt, pepper, and garlic powder.
- Rub the spice mixture over the ribs.
- Spray your slow cooker with non stick cooking spray and place the ribs in the slow cooker. I place them in standing on their sides rather than laying them in the slow cooker. Cook on low for 5-6 hours.
- When the ribs are almost done cooking, combine the bbq sauce, ketchup, vinegar, mustard and worcestershire sauce in a sauce pan. Heat over medium heat until hot. Once sauce is hot, reduce to warm. Keep warm until ribs are ready.
- Once ribs are done, line a baking sheet with foil and place the ribs on the baking sheet. Place half of the prepared bbq sauce in a bowl and bast ribs with sauce.
- Place ribs in the oven on broil for 3-5 minutes per side. Serve ribs with the remaining half of the sauce.
Notes
Nutrition
Recipe adapted from My Life As A Mrs.
