Ah, Crock-Pot Barbecue Ribs—fall-off-the-bone tender without hours in the oven or grill! Here’s a straightforward way to make them:
Ingredients (Serves 4–6)
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2–3 lbs pork ribs (baby back or spare ribs)
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Salt and black pepper, to taste
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1–2 cups barbecue sauce (your favorite brand or homemade)
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Optional: 1 teaspoon smoked paprika or chili powder for extra flavor
Instructions
1. Prep the ribs
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Remove the thin membrane from the back of the ribs (this makes them more tender).
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Season both sides with salt, pepper, garlic powder, onion powder, and optional paprika/chili powder.
2. Cook in the Crock-Pot
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Place ribs in the slow cooker. You can cut them into sections to fit if needed.
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Pour 1/2–1 cup of barbecue sauce over the ribs (reserving the rest for later).
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Cover and cook on low for 6–8 hours or high for 3–4 hours, until ribs are tender and easily pull apart with a fork.
3. Finish with BBQ sauce
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Preheat the oven broiler or grill (optional but recommended for caramelized sauce).
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Transfer ribs to a baking sheet, brush generously with the remaining barbecue sauce.
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Broil or grill for 3–5 minutes, watching carefully, until sauce bubbles and caramelizes.
4. Serve
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Slice between the bones and serve with extra BBQ sauce on the side.
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Great with coleslaw, baked beans, or corn on the cob.
Tips
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Cutting ribs into sections before cooking helps them fit better and cook evenly.
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For a smoky flavor without a grill, add 1 tsp liquid smoke to the Crock-Pot sauce.
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Leftovers can be shredded for sandwiches the next day.
If you want, I can also give a super lazy version where you don’t even broil at the end and still get sticky, tender ribs straight from the Crock-Pot—perfect if you want zero cleanup.