Juicy BBQ Crock Pot Ribs is the best and easiest dinner idea! Great for a small family, big family, or cooking for a crowd!
We love making meat in the slow cooker because it’s so simple! Other than these Crock Pot Ribs, some of our favorites include: Kalua pork, Meatballs and Teriyaki chicken.
Best Slow Cooker Ribs
Trust us when we say that these are the BEST slow cooker ribs!
We love our Dr. Pepper Ribs, but these Crock Pot Ribs are super simple and turn out delicious every time – it’s fool proof! The meat is cooked to perfection and has a tenderness that just can’t be beat.
It’s fall-off-the-bone good!
We love eating ribs all year long, but especially in the summer time. This crock pot recipe is great for when you don’t want to heat up the grill or heat up your house by turning on the oven. Also, clean up is a breeze!
After the ribs are done slow cooking, serve with some of your favorite summer side dishes. We’ve listed some of our best side dish recipes down below so be sure to check those out!
Picking the Meat
Picking rib meat: I used baby back pork ribs for this recipe. They come from the upper section of the rib cage and are typically leaner and include more meat on the bone.
You can also use spare ribs. They come from the lower section of the rib cage. They have more bone to meat ratio which is why they are a little less expensive.
How much per person:
- Baby back ribs: plan for 1 lb per person
- Spare ribs: Plan 1.5 lb per person
How to Cook Ribs in a Crock Pot
Prepping the ribs:
- Remove the silver lining on the back of the rack of ribs. Many butchers will already have it removed. It’s very thin, almost transparent. You should be able to slide your fingers underneath to peel it off or you can use a knife.
- Inspect the rack for any rogue pieces of bone
PREP. Spray the crock of the crock pot with cooking spray, or use a liner for easy cleanup. Cut the rack of ribs in half to fit into the crock pot.
SAUCE. In a small bowl, mix together the barbecue sauce, brown sugar, apple cider vinegar, oregano, Worcestershire, chili powder, and salt. Pour the barbecue sauce mixture over the ribs.
COOK + SERVE. Cook on low heat for 8 hours, or high heat for 4 hours. Spoon/brush the additional barbecue sauce over the ribs before serving for extra flavor.
To caramelize the top: Save some of the sauce for this step. Once the ribs are finished cooking gently place it onto a baking sheet lined with parchment paper. Place the ribs under the broiler for 3-5 minutes. Watch carefully as they can quickly go from a beautiful caramel to unappetizing charred.
Serving and Storing Tips
What to serve with ribs: The side dish ideas are endless, but here are some of our favorites:
FRIDGE: Raw ribs can last in the fridge for 3-5 day before they need to be cooked or frozen. Cooked leftovers can be placed in an airtight container and kept in the fridge for up to 4 days.
FREEZER: Raw and cooked Pork Ribs will last in the freezer for 4-6 months. Be sure to properly store them. Tightly wrap raw ribs with plastic wrap then again with aluminum foil or freezer paper.
- Oven: Allow the ribs to come to room temperature while the oven preheats to 250°F. Wrap them in foil, including an extra coating of BBQ sauce. Place on a baking pan and heat for 20-30 minutes. Open the foil and broil for about 3 minutes. You can cook them frozen, but add another 10-15 minutes to the time.
- Microwave: I would only use this method if you are in a hurry as they don’t turn out quite as well as the oven. Place the ribs in a microwave safe dish, add extra BBQ sauce and heat for 1- 2 minutes. Check and repeat if needed.
For More Meat Recipes, try:
Spray the crock of the crock pot with cooking spray, or use a liner for easy cleanup. Cut the rack of ribs in half to fit into the crock pot.
In a small bowl, mix together the barbecue sauce, brown sugar, apple cider vinegar, oregano, Worcestershire, chili powder, and salt. Pour the barbecue sauce mixture over the ribs.
Cook on low heat for 8 hours, or high heat for 4 hours. Spoon the additional barbecue sauce over the ribs before serving.