Looking for fall-off-the-bone tender ribs with minimal ingredients and work? These Crockpot Ribs are for you! They’re made with just 3 ingredients in only 4 steps, leaving the heavy lifting to the slow cooker. The result: tender, juicy, and flavorful ribs so good they’ll rival your favorite barbecue joint!
Why You’ll Love This Crockpot Ribs Recipe:
- Quick and Easy: Although we need to brown the ribs before adding them to the crockpot, doing so is easy, and the rest of the cooking process is hands-off, thanks to our beloved appliance. No managing a grill or smoker required!
- Budget-Friendly: Say “goodbye” to paying $30+ for a restaurant serving of ribs. The ingredients for this whole recipe (making 3-4 servings) cost me less than $20 – a fraction of what you’d pay at the restaurant.
- Finger-Licking Delicious: They’re simply the best slow cooker ribs! If you want super tender, borderline fall-off-the-bone rib meat, nothing beats a slow cooker. The lid traps in the moisture, and the low and slow cooking process breaks down the rib’s connective tissue, making them ultra-tender and flavorful.
Let’s Get Started! Here’s What You’ll Need:
Ingredients
Pork Ribs - You will need one slab of bone-in pork baby back ribs, or about a 3-5 lb piece. Trim the slab of excess fat if needed before cutting it into small portions that will fit in the crockpot.
Old Bay Seasoning - If you’ve never tried this Old Bay on ribs, consider this your sign! The salty, sweet, and lightly spicy blend (typically used on seafood) is perfect for this easy slow cooker ribs recipe. You can find Old Bay Seasoning in the spice aisle of well-stocked grocery stores and online. If you don’t have or don’t prefer Old Bay Seasoning, use another brand of rib seasoning or make a homemade blend.
Barbecue Sauce - Your favorite brand is the best bet! I often use Sweet Baby Ray’s BBQ sauce, but it is most important to use your favorite style. Honey, brown sugar, or Carolina-style barbecue sauce are all delicious!
Equipment:
Crockpot - An essential when making slow cooker ribs! I recommend a large (6-quart or larger) cooker to accommodate a full rack of ribs.
Sharp Knife & Cutting Board - Use these to cut the rack of ribs into 2-3 smaller chunks. If needed, you can also use sharp kitchen shears.
Sheet Pan - I recommend using a rimmed sheet pan to catch the pork juices as the ribs broil. Line the pan with aluminum foil for easy clean-up.
Tongs - For easily transferring the ribs from the broiling pan to the crockpot and serving.
Pastry Brush (Optional) - Use this to easily slather the slow cooker pork ribs with the barbecue sauce.
How to Make Crockpot Ribs
Prepare the Ribs
Remove the thin membrane from the back of the slab of ribs, then cut it into 2-3 portions that will fit into your crock pot. Trim any pieces of excess fat if needed and season the ribs generously with Old Bay Seasoning.
Broil Ribs
Preheat the broiler to high heat. Place the seasoned rib portions on a baking sheet and, once the broiler is preheated, broil them for 3-8 minutes or until your desired amount of crust has formed.
Slow Cook
Carefully place the ribs in the Crockpot. Pour in ½ cup of water into the bottom of your slow cooker, being careful not to rinse the seasoning off the pork. Cover the Crockpot and cook on LOW for 7-8 hours.
Add BBQ Sauce and Serve
Brush the pork ribs in slow cooker with barbecue sauce. Let the ribs warm for a few minutes, then serve them hot. Enjoy!
Recipe Success Tips
- Remove the membrane. The thin membrane on the underside of the slab of ribs can get tough and chewy when cooked, so it’s best practice to remove it before cooking. Use a paper towel to grasp the membrane and pull it from the underside before cutting the slab into portions.
- Don’t skip the browning. While I am usually a fan of true dump-and-go methods for crock pot recipes, this is one where it's worth the effort to brown the meat first, caramelizing the protein and developing delicious flavor.
- Check the oven rack position. Before turning on the broiler, ensure the oven rack is in the best position. Traditionally, broiling is best on the top rack, but if the ribs are tall, you may need to move the oven rack to the second-highest position.
- Rearrange the rib pieces as needed. Place the largest rib portion in the center of the pan, as this section usually gets the most heat. If the portions brown unevenly, rearrange them on the pan throughout the browning process until they have developed a crust to your liking.
Serving Suggestions
Treat your family to a barbecue-style feast by serving these ribs with any of these classic sides:
Storage Directions
- Refrigerating: Cool leftover ribs to room temperature before transferring them to an airtight container and storing for up to 4 days.
- Freezing: Transfer cooled ribs to a freezer-safe container and freeze for up to 3 months. Defrost the ribs overnight in the refrigerator before reheating.
- Reheating: Warm the ribs wrapped in aluminum foil in a 300°F oven for 10-15 minutes until hot or in the microwave on gentle heat for 2-3 minutes until hot.
FAQs
Certainly! Slow cooking the ribs with liquid is important, as it infuses the meat with moisture, but you can use options other than water. Some to consider are beef broth, Coca-Cola, or Dr. Pepper.
Though you can technically overcook ribs, the meat is so marbled that they will still be delicious. For best results, I recommend cooking the slow cooker BBQ ribs for only 7-8 hours on low. If you won’t be around to turn the slow cooker off, I recommend using one that automatically switches to warm at the end of the cooking time.
You absolutely can — I've certainly done it when pressed for time in the morning. However, the ribs are SO tender after slow cooking that they can be difficult to handle, making the browning process tricky. If you want to broil them at the end, use long tongs to fully grab each section so that they don't fall apart when transferring, and wait to brush on the barbecue sauce until after you’ve removed them from the oven.
More Easy Slow Cooker Recipes
- Honey Maple Glazed Turkey Breast
- Balsamic Chicken Thighs with Onions
- Cheesy Sausage Potato Casserole
- Tri-Tip Roast with Carrots and Onions
- Lemon Pepper Chicken Thighs
Enjoy!
I hope you love these crockpot bbq ribs and that they become one of your go to slow cooker meals! Let me know below what you had with them and tag me on social so I can see your delicious dinners.
📖 Recipe
Crockpot Ribs
Equipment
- cutting board
- knife
- Rimmed baking sheet optionally lined with aluminum foil
- Slow Cooker oval will fit your ribs in fewer pieces
- pastry brush or the back of a spoon
Ingredients
- 3.5 lbs porkback ribs one slab, bone-in
- ¼ cup old bay seasoning
- ½ cup water
- 1 cup bbq sauce
Instructions
- Remove the membrane from the underside of ribs. Cut slab of ribs into portions that will fit into your crock pot, and season generously with Old Bay.3.5 lbs porkback ribs, ¼ cup old bay seasoning
- Transfer slabs to a rimmed baking sheet and broil for 3-8 minutes until your desired level of browning/crust is formed.
- Add ½ cup water to slow cooker and transfer slabs to crock pot. Cook on LOW for 6-8 hours.½ cup water
- Add BBQ sauce and allow sauce to warm, then serve.1 cup bbq sauce
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Notes
- Refrigerating: Cool the ribs to room temperature before transferring them to an airtight container and storing for up to 4 days.
- Freezing: Transfer cooled ribs to a freezer-safe container and freeze for up to 3 months. Defrost the ribs overnight in the refrigerator before reheating.
- Reheating: Warm the ribs wrapped in aluminum foil in a 300°F oven for 10-15 minutes until hot or in the microwave on gentle heat for 2-3 minutes until hot.
- Remove the membrane. The thin membrane on the underside of the slab of ribs can get tough and chewy when cooked, so it’s best practice to remove it before cooking. Use a paper towel to grasp the membrane and pull it from the underside before cutting the slab into portions.
- Don’t skip the browning. While I am usually a fan of true dump-and-go methods for crock pot recipes, this is one where it's worth the effort to brown the meat first, caramelizing the protein and developing delicious flavor.
- Check the oven rack position. Before turning on the broiler, ensure the oven rack is in the best position. Traditionally, broiling is best on the top rack, but if the ribs are tall, you may need to move the oven rack to the second-highest position.
- Rearrange the rib pieces as needed. Place the largest rib portion in the center of the pan, as this section usually gets the most heat. If the portions brown unevenly, rearrange them on the pan throughout the browning process until they have developed a crust to your liking.
Nutrition
Nutrition information is provided as a courtesy and is an estimate. It is recommended to use your preferred calculator with the actual ingredients you use for optimal accuracy.
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