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Crockpot Barbecue Ribs Recipe
Ash Tyrrell

Crockpot Barbecue Ribs Recipe

I just made these crockpot barbecue ribs the other night, and wow—they turned out melt-in-your-mouth tender with so much smoky flavor.
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Prep Time 15 minutes
Cook Time 8 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 –3 pounds pork ribs baby back or spare ribs both work—baby back is leaner, spare ribs are meatier
  • 1½ cups barbecue sauce go for your favorite brand or homemade for extra depth
  • 1 tablespoon paprika adds smoky warmth
  • 1 tablespoon brown sugar for a hint of sweetness and caramelization
  • 1 teaspoon garlic powder for savory punch
  • 1 teaspoon onion powder adds balance to the rub
  • ½ teaspoon smoked paprika optional, but I love the extra smokiness
  • Salt and pepper to taste

Method
 

  1. First things first—remove the silver skin (the thin membrane on the back of the ribs). It helps the meat get more tender and lets the seasoning sink in better. Rinse the ribs under cold water and pat them dry with paper towels. Then, slice the rack into smaller sections so they fit snugly inside your crockpot.
  2. Mix the paprika, brown sugar, garlic powder, onion powder, smoked paprika (if using), salt, and pepper in a small bowl. Rub this mixture all over the ribs, coating both sides. If you’ve got the time, wrap the ribs in foil and let them rest in the fridge for an hour or two. It really helps build the flavor.
  3. Place the rib pieces inside the crockpot, arranging them with the meat side facing outward. Pour about a cup of barbecue sauce over the ribs, making sure each piece gets a good coating. Save the remaining sauce for basting or serving later.
  4. Cover the crockpot with the lid and set it to low for 6–8 hours, or high for 4–5 hours if you're short on time. Low and slow gives the best texture—the ribs turn buttery and practically fall apart when you pick them up.
  5. Want a sticky, caramelized crust? After the crockpot time is up, preheat your oven broiler. Place the ribs on a foil-lined baking sheet, brush with the remaining barbecue sauce, and broil for 5 minutes. Watch closely so they don’t burn!

Notes

  • Use baby back ribs if you want leaner meat with faster cooking.
  • Don’t skip the spice rub—it adds so much flavor before the sauce even hits the meat.
  • Add a liner to your slow cooker for easy cleanup (trust me, it saves time).
  • Let ribs rest for 5–10 minutes before cutting; it helps them stay juicy.
  • Try homemade barbecue sauce if you're up for it—it adds a personal touch!