If you want ribs that taste like you babysat a smoker all day without actually doing that, this is your recipe. These slow cooker BBQ ribs turn out tender, juicy, and coated in a sticky, caramelized sauce that clings to every bite. I'm a Southern cook, honey. We know how to get down on the cookout spread! The secret here is layering flavor early, letting the slow cooker do the heavy lifting, then finishing them so they get that classic BBQ texture.
No dry meat, no bland sauce, no guesswork. Just fall-apart ribs that make people think you worked way harder than you did.
Use my Dry Rub for Ribs to season these to perfection.
Why Readers Love This Recipe
⭐️⭐️⭐️⭐️⭐️
My, my, my these were delicious. Made these yesterday along with your soul southern potato salad. Now I know where to go for excellent recipes. Also, your site is very comprehensive for step by step preparation. Thank you.
~Nancy
Slow Cooker Pork Ribs Ingredients
- Rack of Ribs: You can use pork or beef ribs, but pork is the go-to for BBQ. Baby Back Ribs come from the top of the ribcage near the spine. They’re smaller, curved, tender, and lean with meat between and on top of the bones. Spare Ribs come from the belly. They’re larger, flatter, meatier, and have more fat, which means more flavor. They’re also usually more budget-friendly. Beef Ribs are bigger, heartier, and have a bold, beefy flavor. They can be a little harder to find.
- Brown Sugar or Sweetener
- BBQ Rub or Pork Rub or Chili Powder, Smoked Paprika, Onion Powder, Garlic Powder, Salt, and Pepper
- BBQ Sauce
How to Make Crockpot Pork Ribs
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
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- Pat the ribs dry. Remove the membrane from the back of the ribs.
- Sprinkle the spices onto both sides of the ribs. Place the ribs in the slow cooker.
- Drizzle the BBQ sauce throughout.
- Slow cook.
- Be careful removing the ribs. They will be super tender and fall off the bone.
Slow Cooker Crockpot Pork Ribs
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Equipment
Ingredients
- 1 rack ribs 3-4 pounds in weight
- 2 teaspoons brown sugar or sweetener
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika Regular paprika is fine.
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- salt and pepper to taste
- 1 cup BBQ sauce
Instructions
- Pat the ribs dry. Remove the membrane from the back of the ribs. This is a thin layer that can be tough to remove. The best way to remove it is to use a small knife and a paper towel. The paper towel will help because it's really slippery. I have removed the membrane without it, plenty of times. Do what works best for you.
- Sprinkle the spices onto both sides of the ribs. Slice the rack in half if necessary to fit in the pot. Place the ribs in the slow cooker. (I use a 7 quart Crockpot).
- Drizzle the BBQ sauce throughout.
- Cook on Low for 8-10 hours or on High for 4-5 hours.Use a meat thermometer to check the internal temperature of the ribs. For pork ribs, the temperature should read between 195 to 205 degrees. For beef ribs, the temperature should read between 200 to 205 degrees. The meat should pull back from the ends of the bones and the meat should be tender and juicy.
- Be careful removing the ribs. They will be super tender and fall off the bone.
- For crispy caramelized ribs you can transfer them to a baking sheet or foil and broil them in the oven for a 3-4 minutes to crisp up the skin. You can also crisp them outside on the grill.
Notes
- You can use any cut of ribs in this recipe.
- The amount of the spices you will need will vary based on the size of your ribs. Adjust accordingly and add more or less of whatever you need.
- Feel free to use your favorite BBQ rub blend or BBQ sauce.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Substitutions and More Ways to Add Flavor
- Honey Mustard Sauce
- Chipotle Sauce
- Apple Cider Vinegar
- Liquid Smoke
- Pineapple Juice
- Orange Juice
- Hot Sauce
- Beer
- Thyme
- Oregano
- Rosemary
Frequently Asked Questions (FAQs)
The ribs membrane, also known as the silver skin, is a thin, tough membrane that runs along the underside of the rack of ribs. It can be found on both pork and beef ribs and can be a challenge to remove.
Many people prefer to remove the membrane before cooking ribs, as it can be tough and chewy when left on. This method also helps the meat to absorb more flavor from the spices.
To remove the membrane, start by loosening one end of the membrane with a sharp knife or your fingers. Then, grasp the edge with a paper towel and pull it off in one piece. Often times it requires more than one pull for me. If the membrane is difficult to remove, you can use a butter knife or the back of a spoon to help separate it from the meat.
This step is optional.
Yes, you should add some liquid to a slow cooker when making ribs, but you don’t need a lot. This is where BBQ sauce works great! In my experience, it works better than any other liquid, but broth or apple cider vinegar will work.
The moisture helps keep the ribs tender and juicy while they slow-cook. The slow cooker traps steam, but a little liquid ensures the ribs stay moist. Helps break down the connective tissue, making the ribs fall-apart tender.
For the best results, always cook ribs thawed rather than frozen. While it’s possible to cook frozen ribs, thawing them first ensures even cooking, better texture, and optimal flavor absorption.
The silverskin (also called the membrane) is a tough, thin layer of connective tissue on the underside of pork ribs. Removing it is crucial for better texture, flavor absorption, and tenderness. The silverskin is chewy and tough, making it unpleasant to eat. If left on, it creates a rubbery layer that doesn’t break down during cooking.
After slow cooking, place ribs under the broiler on high for 3–5 minutes. Brush with extra BBQ sauce or butter before broiling for caramelization. Keep a close eye to prevent burning!
General Rule of Thumb:
Pork Spare Ribs: 3–4 ribs per person (full rack = ~12 ribs)
Baby Back Ribs: 4–5 ribs per person (full rack = ~10–13 ribs)
Beef Ribs: 2–3 ribs per person (full rack = ~7–9 ribs)
As a rule of thumb, when applying a rub you should apply enough to fully coat the meat. You don’t want to see any empty spots. Add more spices if necessary. Feel free to use your favorite BBQ Rub or pork rub.
I love to use my Homemade BBQ Rub and Seasoning for these. It's a combination of brown sugar, garlic powder, onion powder, smoked paprika, salt, and pepper.
Always use your favorite BBQ sauce. That will ensure the ribs suit your taste.
This is a matter of preference. Some like to trim any loose ends or meat tags if they are there. I keep the marble of fat within the ribs intact. This will add a lot of flavor.
Cook on Low for 8-10 hours or on High for 4-5 hours.
Pick up the rack of ribs with a pair of tongs and gently bounce them. If the meat bends and starts to crack on the surface, the ribs are done.
Use a meat thermometer to check the internal temperature of the ribs.
For pork ribs, the temperature should read between 195 to 205 degrees. For beef ribs, the temperature should read between 200 to 205 degrees.
The meat should pull back from the ends of the bones and the meat should be tender and juicy.
Once the ribs are done cooking, they can be served immediately, or you can transfer them to a baking sheet and broil them in the oven for a few minutes to crisp up the skin. You can also crisp them outside on the grill.
You can store leftovers tightly covered and sealed for 3-4 days.
Air Fryer: 350 degrees until warm.
Oven: Preheat the oven to 250 degrees. Wrap the ribs in aluminum foil and place them on a baking sheet. Heat the ribs until they are heated through.
Grill: Preheat the grill to medium heat. Brush the ribs with a bit of barbecue sauce or oil to prevent sticking, and place them on the grill.
Cook the ribs until they are heated through and have grill marks.
Microwave: Microwave the ribs on high for 1-2 minutes, or until they are heated through.
Wrap the ribs tightly in plastic wrap or aluminum foil. This will help prevent freezer burn and keep the ribs fresh. Place the wrapped ribs in a freezer-safe plastic bag or airtight container. Freeze the ribs for up to 2-3 months.
Pair With These Recipes
Southern Coleslaw
Vinegar Coleslaw
Southern Potato Salad
Broccoli Salad with Bacon and Cheese
Smoked Mac and Cheese
Southern Baked Beans
More Rib Recipes
Air Fryer Ribs
Traeger Smoked Ribs (3-2-1 Method)
Instant Pot Baby Back Ribs
Oven Baked Baby Back Ribs
Grilled Baby Back Ribs
Nancy W. says
My, my, my these were delicious. I cheated a little and used prepared Montreal seasoning. Made these yesterday along with your soul southern potato salad. Now I know where to go for excellent recipes. Also, your site is very comprehensive for step by step preparation. Thank you.
staysnatched says
Sounds great!
McDonna says
Could you please tell me if I need to increase the cooking time when using 6 lbs of ribs? I'm guessing that would make sense but didn't know if anyone else had done that many ribs at once. Thank you for the great inspirations!
staysnatched says
You may need to. Use a meat thermometer and all of the tips I outline in the post to know when they are done cooking.