The Secret to Crockpot Ribs

Name: The Secret to Crockpot Ribs
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6 servings
Ingredients: 2 racks baby back ribs; 2 cups barbecue sauce; 1 tablespoon smoked paprika; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon ground mustard

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Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
Servings
6 servings
Calories
596 kcal
Course
Main Course
Cuisine
American

The Secret to Crockpot Ribs

Brielle Calderon

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Crockpot ribs are guaranteed to be fall-off-the-bone tender. Learn the secrets for making restaurant-quality ribs in the slow cooker.

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Ingredients

Servings

Ribs

2 racks baby back ribs spare ribs or St. Louis-style
2 cups barbecue sauce homemade or store-bought

Dry Rub

1 tablespoon smoked paprika
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground mustard

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Instructions

Remove the membrane from the back of the ribs. To do this, slide your fingers or a butter knife under the membrane at one corner of the ribs, loosen it, and peel it off in one piece.
In a small bowl, stir together 1 tablespoon smoked paprika, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 teaspoon ground mustard to make the dry rub. Generously rub this mixture over both sides of the ribs to coat them evenly.
Place the ribs in a 5 to 6-quart slow cooker (crockpot), stacking them on top of each other if needed. Drizzle 1 ½ cups of barbecue sauce over the ribs, reserving the remaining ½ cup for later.
Cover and cook on low for 8-10 hours, or until the ribs are tender and pull away easily from the bones. If cooking multiple racks, use the longer end of the time range.
Carefully remove the ribs from the slow cooker, as they will be very tender. Arrange them on a foil-lined baking sheet. Brush the tops with the reserved ½ cup barbecue sauce.
Preheat your oven's broiler to high. Position an oven rack about 4-6 inches from the broiler's heating element for optimal caramelization. Place the ribs under the broiler and cook for 3-5 minutes, watching carefully to avoid burning. Remove the ribs when the sauce is bubbling and caramelized.

Notes

What to Watch For: When broiling, keep an eye out for the sauce to darken and develop small browned spots. This is the caramelization you want for that rich, sticky finish.
Avoid Burning: If the sauce becomes too dark or blackens in large patches, it’s overcooked and will taste burnt. Pull the ribs out as soon as they’ve reached a deep, golden-brown color with lightly charred edges.
Grilling Option: Instead of broiling, you can finish your ribs on the grill for a similar effect. Preheat the grill to high heat (500°F), place the ribs directly on the grill grates or on a piece of aluminum foil, and brush with additional barbecue sauce. Close the lid and grill for 3-5 minutes, or until the sauce is bubbling and caramelized.

Nutrition Information

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Serving 1serving Calories 596kcal (30%) Carbohydrates 40g (13%) Protein 37g (74%) Fat 32g (49%) Saturated Fat 11g (55%) Polyunsaturated Fat 5g Monounsaturated Fat 13g Trans Fat 0.3g Cholesterol 130mg (43%) Sodium 1535mg (64%) Potassium 731mg (21%) Fiber 1g (4%) Sugar 32g (64%) Vitamin A 832IU (17%) Vitamin C 1mg (1%) Calcium 97mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 596 kcal

% Daily Value*

Serving	1serving
Calories	596kcal	30%
Carbohydrates	40g	13%
Protein	37g	74%
Fat	32g	49%
Saturated Fat	11g	55%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	13g	65%
Trans Fat	0.3g	15%
Cholesterol	130mg	43%
Sodium	1535mg	64%
Potassium	731mg	16%
Fiber	1g	4%
Sugar	32g	64%
Vitamin A	832IU	17%
Vitamin C	1mg	1%
Calcium	97mg	10%
Iron	2mg	11%