Go Back
–+ servings
Two plates each with a rack of glazed barbecue ribs, set on a woven placemat and accompanied by a blue and white striped cloth, with a tiled wall in the background.

Crockpot Ribs

Anne Aslanides
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!
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 4
Calories 906 kcal

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

Podcast or Video

Notes

Storage Directions
  • 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.
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.

Nutrition

Calories: 906kcalCarbohydrates: 32gProtein: 44gFat: 66gSaturated Fat: 21gPolyunsaturated Fat: 11gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 222mgSodium: 964mgPotassium: 868mgFiber: 1gSugar: 24gVitamin A: 275IUVitamin C: 1mgCalcium: 110mgIron: 5mg

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.

Keyword Slow Cooker
Tried this recipe?Let us know how it was!