Crockpot ribs completely flip the script when it comes to making ribs. There is nothing fiddly or labor-intensive about this method! With just a few ingredients and your trusty slow cooker, you can make the juiciest, most tender ribs ever. Learn the secrets to making the best slow cooker ribs with restaurant-quality perfection.
If you want to explore beef ribs, try us Slow Cooker Beef Short Ribs For another crockpot recipe with the wow factor.
Why our recipe?
- The easiest way to make ribs that will be juicy and tender every time.
- Cook slowly with a dry rub in the crockpot to keep the meat tender.
- Caramelized under the broiler with your favorite barbecue sauce for the perfect sticky finish.
You want your ribs to be tender on the bone. The crockpot is a great choice, but how do you go from an ugly mess in the slow cooker to beautifully caramelized ribs that will make you lick your fingers? We've got the secrets to make you look like a pro!
Material notes
- Ribs: Baby back ribs, spare ribs, and St. Louis-style ribs will all work here.
- Barbecue Sauce: Choose your favorite brand or homemade recipe. A thicker sauce works best for that sticky, caramelized finish.
- Smoked Paprika: Adds smoky depth of flavor without the need for a smoker. Regular paprika works too, but the smoky version is ideal.
- Onion Powder and Garlic Powder: Powder or granules are interchangeable here.
- Roasted Mustard: This is the type of powder that you find in the spice section.
Pork ribs
This recipe works with all three of your main options for pork ribs. Each one has its advantages!
Baby back ribs: These ribs come from the top of the ribs near the backbone and are shorter, leaner and more tender than other cuts. They cook quickly and are perfect for those who prefer a meaty, low-fat rib.
Extra Ribs: Taken from the bottom rib cage, spare ribs are larger and have leaner meat, which adds extra flavor. They take a little longer to cook but reward you with rich, juicy meat.
St. Louis Style Ribs: These are spare ribs that have been trimmed to a uniform rectangular shape by removing the cartilage and rib tips. They cook more evenly and look great on a plate.
Remove the membrane
You may have noticed a thin, shiny layer behind the ribs. that membraneAlso called silverskin. It is a thin, tough connective tissue that covers the rib bones.
Turn it on or remove it? If you're short on time or don't mind a chewier texture, leaving the membrane on is an option. This helps hold the whole rack together, making it easy to remove from the crockpot with all the ribs still intact. However, removing it results in a more tender bite.
To remove it: Slide a butter knife or your fingers under the membrane at one corner of the rib to loosen it. Use a paper towel to grasp the loose membrane and gently pull it off in one piece. If it tears, start again from another place until it is completely removed.
Pro tip for easy clean-up
One of the best tips for making ribs in the crockpot is to use a crockpot liner. These BPA-free plastic bags keep your crockpot lined, clean and tidy! No need to scrub off the caramelized, burnt-on sauce! They are great. You can find them in your grocery store near things like aluminum foil and plastic bags They are a huge time saver.
The Broiling Secret
Crockpot ribs are a breeze to make, but let's be honest—they don't look great straight out of the slow cooker. All that slow steaming can make ribs look pale and boring. enter BroilerYour secret weapon for achieving that glossy, caramelized finish we all crave.
What is a broiler? The broiler is a high-heat element in your oven, usually on the top. Sometimes it can also be a separate drawer under the stove. It works like an upside-down grill, blasting your ribs with direct heat to caramelize the barbecue sauce and add a sticky, delicious crust.
How to use it: Place your oven rack about 4-6 inches below the heating element for optimal caramelization. It often has a high or low setting, although sometimes it has a temperature. Preheat broiler to high heat. For temperature settings, use 500 degrees or the nearest equivalent option.
Take a closer look: Broilers work quickly and no two broilers will have the same timing. Watch your ribs like a hawk. They'll start out slow, but once the sauce starts bubbling, things will go fast.
What to look for: Look for the sauce to darken and form small brown spots, which is the caramelization you're aiming for. If it gets too dark or darkens in large patches, the sauce will burn, so pull the ribs as soon as they reach a rich, golden-brown color with lightly charred edges.
Storage and reheating instructions
Refrigerate leftovers Store in an airtight container for up to 3 days.
To freeze leftovers, Wrap the ribs tightly in foil and place in a freezer-safe container or reusable plastic bag. Freeze for up to 3 months. Thaw in refrigerator overnight before reheating.
Reheat in the oven For best results. Preheat your oven to 275°F. Place the ribs in a baking dish and cover with foil to prevent drying. Heat for about 20 minutes or until hot. For extra moisture, drizzle a little extra barbecue sauce over the ribs before reheating.
Reheat in microwave May have rubbery flesh. Arrange the ribs on a microwave-safe plate and cover with a damp paper towel to prevent drying. Heat over medium heat in 30-second increments, flipping the ribs in between, until heated through.
