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The Secret to Crockpot Ribs
Crockpot ribs are guaranteed to be fall-off-the-bone tender. Learn the secrets for making restaurant-quality ribs in the slow cooker.
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
Ingredients
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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.