These Crock Pot Ribs are juicy, succulent, and so easy to make. Just add pork ribs and your favorite barbecue sauce to your slow cooker for fall-off-the-bone deliciousness every time! Looking for more slow cooker recipes for meats? Try my Chicken in a Crock Pot, Slow Cooker Mexican Pulled Pork and Crock Pot Meaty Pasta…
These Crock Pot Ribs are juicy, succulent, and so easy to make. Just add pork ribs and your favorite barbecue sauce to your slow cooker for fall-off-the-bone deliciousness every time!
Easy and Convenient: If you’ve never made ribs in the crock pot, you’ll be shocked at how easy it is! Simply add your ingredients to your slow cooker, set it, and forget it. Slow cooker recipes are perfect for busy days when you want to put in very little effort for dinner but still have delicious results.
Fall-Off-The-Bone Tenderness: These crock pot ribs are so tender they practically fall off the bone! You’ll be making ribs this way every time once you get a taste of these.
Customizable Flavor: Whether you prefer a spicy kick or a sweeter glaze, you can adjust the seasonings and type of BBQ sauce to create ribs that are uniquely yours and suited to your taste preferences.
The Ingredients
Baby Back Ribs: Baby back ribs are the perfect choice for grilling, barbecuing and, in this case, slow cooking. They get tender, juicy and fall off the bone! You could also use country-style pork ribs for equally delicious results.
Favorite BBQ Sauce: No matter which BBQ sauce you prefer (a little spice, sweet, or vinegary) you can’t go wrong. Any of your favorite store bought sauces will work, or you could make your own homemade BBQ sauce.
How to Make Ribs in the Crock Pot
Step 1: Depending on the size of your slow cooker, you may need to cut the ribs to fit. If so, use kitchen sheers to cut them into smaller portions.
Step 2: Salt both sides of the ribs and add to the slow cooker. Pour BBQ sauce over the ribs and coat the ribs WELL with the sauce.
Step 3: Cover the slow cooker and cook on low heat for 8-10 hours.
Step 4: Baste with additional BBQ sauce if desired and serve.
Storage/Freezing Instructions
To Store: : Place the ribs in an airtight container or wrap them tightly in aluminum foil. Store in the refrigerator for up to 3-4 days.
To Freeze: For longer storage, wrap the ribs in plastic wrap and then in aluminum foil, or place them in a freezer-safe airtight container. Label and freeze for up to 2-3 months.
Reheating: To reheat, preheat your oven to 250°F (you want to reheat ribs low and slow). Place the ribs on a baking sheet, cover with foil, and heat for about 20 minutes or until warmed through.
What to Serve with Fall of the Bone Ribs
Complement your delicious baby back ribs with any of these perfect side dishes!
For the best results, thaw the ribs before cooking them in the crock pot for even cooking. If you need to use frozen ribs in a pitch, you’ll need to extend the cooking time.
Should I remove the membrane from ribs before cooking?
Yes, remove the thin membrane on the back of the ribs before adding them to the crock pot. This helps the meat become more tender and allows the flavors to penetrate better.
Do I need to brown ribs before putting them in the crock pot?
No, browning the ribs is not necessary. Unless you want an extra step, you don’t need to brown them before adding the the crock pot.
Making fall-off-the-bone baby back ribs is much easier than it seems. With just a couple ingredients and a crock pot you’ll have this delicious dinner on the table with very little effort. If you make these ribs and love them, leave a rating and comment below!
Place ribs in a crock pot and sprinkle both sides with salt. You may need to cut them into smaller portions depending on the size of your slow cooker.
Pour BBQ sauce over the ribs and coat the ribs WELL with the sauce.
Cover the slow cooker and cook on low heat for 8-10 hours.
Baste with additional BBQ sauce if desired and serve.
Video
Notes
To Store: : Place the ribs in an airtight container or wrap them tightly in aluminum foil. Store in the refrigerator for up to 3-4 days.To Freeze: For longer storage, wrap the ribs in plastic wrap and then in aluminum foil, or place them in a freezer-safe airtight container. Label and freeze for up to 2-3 months.Reheating: To reheat, preheat your oven to 250°F (you want to reheat low and slow) Place the ribs on a baking sheet, cover with foil, and heat for about 20 minutes or until warmed through.
Everyone say it with me: RIBS! That’s always how I feel when I know they’re for dinner — all caps, freakin’ stoked.. Tender ribs are so delicious, and there’s really nothing like them. It always feels like a party when a rack of ribs are on the menu.
I know cooking the barbecue ribs can be intimidating if you’re not sure of the best way to go about it, which is what I’m here for. I’ve got a roundup of my favorite recipes, along with all the tips and tricks you’ll need to make the best ones out there.
Bone tender, juicy, flavorful, enough to scale up and feed a crowd — what’s not to love? They’re so freakin’ delicious with your favorite dry rub and homemade BBQ sauce. Just keep in mind that while the process of cooking is very easy, it does take a long time. It’s all just about heat management.
You’ll hear the most about three types of ribs: baby back ribs, St. Louis style ribs and spare ribs.
Baby backs are incredibly popular, and for good reason. They usually have more meat on the top of the ribs than on the sides of the ribs. The bones are more curved and they come from the upper part of the pig’s back.
St. Louis style ribs and spare ribs are actually two names for the same cut. They have more meat between the bones and fat and come from the belly of the pig. The meat on St. Louis style ribs isn’t always as tender as baby back ribs, but the flavor is awesome.
Which one you’ll choose depends on the recipe, but I truly believe you can’t go wrong.
Trimming
The first thing you’ll want to do is trim the excess fat so you don’t have any flare-ups on the grill. A rack also has a silver skin on the back of the ribs, so you’ll need to remove this thin membrane before cooking.
First, flip your ribs so the bones are curled toward you. Then, use your fingers or a paring knife to slide under the membrane and lift it to remove that first piece from the bones. Finally, grab a paper towel and pull slowly but firmly across until you’ve removed the whole thing.
Some recipes may also have you cut the rack into individual ribs to cook them, so just double-check before you get started. You’ll want a sturdy cutting board and sharp knife for that job.
Seasoning
I find it best to slather them with mustard and use a spice rub before you put them in the smoker. You can also use a mop sauce or your favorite barbecue sauce while you’re cooking to keep them most, then get that delicious caramelization at the end.
There are a couple ways I like to do this. If I’m cooking a full rack, I use indirect heat at a low temperature for slow cooking and cook the ribs for several hours. That mop sauce or your favorite BBQ sauce every 30-45 minutes keeps them tender.
If I’m cooking individual ribs, a crutch is foolproof way to get tender, flavorful ribs. A crutch involves wrapping the meat in aluminum foil to concentrate the heat, reduce evaporation and speed up the cooking process.
I usually put the meat in a foil pan. Then, you can add all sorts of delicious ingredients — soy sauce, butter, beer and even whisky. I cover the whole pan tightly with a foil lid and get fall-of-the-bone ribs in no time.
Finishing and Serving
For the indirect cooking method, the racks will finish on their own since they’re already directly on the smoker. Make sure you let them rest for about 15 minutes after you take them off the grill so we can lock in those flavors and juices!
When I’m cooking in the crutch, once the meat is up to temp, I’ll put them back directly on the hot grill for another 20-30 minutes to get those deep flavors and caramelization. Then, it’s all about serving and enjoying these freakin’ delicious ribs.
My Favorite Rib Recipes
Now that we’ve gone through the process to make the best ribs, here’s the roundup of my favorite recipes! Be sure to let me know in the comments which ones you tried and liked the best!
Jalapeño Watermelon BBQ Ribs just in time for your 4th of July celebrations! I’ve seen a lot happening with watermelon lately, and thought I’d jump on the bandwagon but with my own spin.
Crush any gameday with these Maple Guinness BBQ Pork Ribs. With malty sweetness from Guinness Draught and savory bbq sauce, these ribs will be a touchdown.
Rotisserie Beef Ribs brings the best of slow cooking to your backyard, yielding fall-off-the bone tender beef smothered in a flavor-packed chimichurri sauce.
Ribs are such a classic BBQ meal that it makes sense to keep it classic with the sides. The jalapeno cheddar cornbread highlighted in this recipe is so freakin’ delicious, and you can do a green salad, broccoli slaw or coleslaw as a vegetable.
For leftovers, wrap them in foil or an airtight container and store in the fridge for 3-5 days. A low, slow oven is the best way to reheat these juicy ribs so they don’t dry out. Place the meat on a baking sheet, cover tightly with heavy-duty aluminum foil and reheat at 200-205 degrees.
FAQs
Why do ribs take so long to cook?
Ribs have a lot of fat and connective tissue, which means they need more time to break down and redistribute the fat and flavor. You also want to cook them at low temperatures, around 200-250 degree F, so that process can happen properly.
What BBQ rub is best for ribs?
Anything with brown sugar, kosher salt, black pepper, onion powder, garlic powder and smoked paprika is so freakin’ delicious. You can also make your own or check out my rubs and blends on Spiceology!
What do you like better, beef or pork ribs?
They’re really different! Beef ribs are larger and have more fat, so they tend to be better when you braise them. Pork has a milder flavor, so they can be more versatile. But my favorite is whichever one is on my plate, they’re both great and full of flavor.
Get The Cookbooks!
Flavor X Fire & FOOD X Fire
By Derek Wolf
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
Our recipe for smoked party ribs was such a hit, so we decided to kick things up a notch. Say a big barbecue hello to honey fire party ribs, which feature our brand-new HNY FYR BBQ Sauce! I’m so stoked for you to try this sauce — it’s spicy, it’s sweet, it does it all. If you missed out on the original party ribs, it’s one of those viral trend recipes you see all over TikTok, but this one is actually worth it. Party ribs and its spicy but sweet sibling are like smoked pork belly burnt ends, but the best thing is these recipes use individual ribs instead.
I said it in my recent roundup about burnt ends, but this type of meat candy is the very definition of barbecue. When we combine those flavors with baby back ribs — which are always great for a crowd — we’ve got the best of all worlds. Adding this new barbecue sauce when we cook the ribs in the crutch makes it so freakin’ delicious.
Baby Back Ribs: We’ll use two racks so you’re definitely ready for a party, plus my Maple Bourbon Rub and FYR BLK Hot Sauce to get some incredible flavor.
Crutch: So, this is where the magic happens for the most tender ribs. Butter, the HNY FYR BBQ Sauce, brown sugar, sliced jalapenos, garlic and honey? Doesn’t get much better.
Get stoked for life
This sauce is FYR!
an all-new line created for live fire cooking
Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.
Ribs aren’t the only thing that benefit from hot sauce and honey — slaw does too! To make a simple side for these honey fire party ribs, combine a bag of coleslaw mix (or half a head of red cabbage, shredded, plus a couple grated carrots) with three thinly sliced scallions, the juice from one lime and about a teaspoon of salt. Then, toss that veggie mixture together and let it sit for about five minutes. Finally, add a dollop or two of mayo, a few dashes of hot sauce, a teaspoon of honey and a handful of chopped cilantro. Serve and enjoy with these ribs!
Honey Fire Party Ribs
The stoke level is high on this one, so let’s get these ribs fired up!
Preparing the Ribs
First, get a good grip and begin by removing the membrane on the back of the ribs. Cut the racks into individual ribs, then slather with 1/4 cup of FYR BLK Hot Sauce. Season generously with 1 cup of my Maple Bourbon Rub and set to the side.
Smoking the Ribs
Preheat your smoker for 250 degrees Fahrenheit to cook these ribs indirectly. Add wood chips or wood chunks if you desire. Then, add the ribs to cook indirectly until they reach 165 degrees F internal temperature (about 1.5 hours).
Cooking in the Crutch
Once the ribs hit temperature, add to a foil bin with your Pendleton Whisky and all the ingredients for the crutch: 2 ounces Pendleton Whisky, 6 tablespoons of unsalted butter, 1 cup of HNY FYR BBQ Sauce, 3 tablespoons brown sugar, 3 tablespoons sliced jalapenos, 2 tablespoons minced garlic and 1.5 tablespoons of honey. Cover in foil and place back on the smoker for one more hour.
Caramelizing the Honey Fire Party Ribs
After your hour, uncover the ribs and let them cook on the smoker for another 20-30 minutes to caramelize. Once you’re good with the texture, pull them off the smoker and let cool for 10 minutes. Serve and enjoy!
What to Serve with Honey Fire Party RIbs
Classic BBQ sides are the way to go here. The simple honey slaw is so freakin’ delicious with these ribs, and you can try the jalapeno-cheddar cornbread from my original smoked party ribs recipe too. A simple green salad would be great too.
Leftovers and Reheating
If you’ve got leftovers, wrap them in foil or an airtight container and store in the fridge for 3-5 days. A low, slow oven is the best way to reheat these juicy ribs so they don’t dry out. Place your leftover ribs on a baking sheet, cover tightly with heavy duty foil and reheat at 200-205 degrees. Make sure you’ve got extra barbecue sauce for this next meal!
What’s the difference between baby back ribs, St. Louis style ribs and spare ribs?
Baby back ribs usually have more meat on the top of the ribs than on the sides of the ribs. That’s why they work well in this honey fire party ribs recipe.
The bones are more curved and they come from the upper part of the pig’s back. St. Louis style ribs and spare ribs are actually two names for the same cut. They have more meat between the bones and fat between the ribs and come from the belly of the pig. The meat on St. Louis style ribs isn’t always as tender as baby back ribs, but the flavor is awesome.
I don’t have your new sauce yet! What do I do?
No worries! You can use your favorite homemade barbecue sauce instead. Because we want to get that extra honey flavor, I’d bump up the amount of honey in the crutch to about 3 tablespoons.
What do I do with the rest of the Pendleton Whisky?
Make a Gold Rush cocktail. It’s basically a whiskey sour with honey syrup in place of the simple syrup. See? Honey’s great with everything!
Get The Cookbooks!
Flavor X Fire & FOOD X Fire
By Derek Wolf
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
Begin by removing the membrane on the back of the pork ribs.
Cut the ribs into singles then slather in FYR BLK Hot Sauce. Season generously with my Maple Bourbon Rub and set to the side.
Preheat your smoke for 250F cooking indirectly. Add wood chips or wood chunks if you desire.
Add the ribs to cook indirectly until 165F internal (about 1.5 hours).
Once they hit temperature, add to a foil bin with your Pendleton Whisky and all the ingredients for the crutch (including my new HNY FYR BBQ Sauce).
Cover in foil and place back on the smoker for one more hour.
After your hour, uncover the ribs and let cook for another 30 minutes to caramelize. Once good, pull off and let cool for 10 minutes.
Serve and enjoy!
Notes
Simple Honey SlawRibs aren’t the only thing that benefit from hot sauce and honey — slaw does too! To make a simple side for these honey fire party ribs, combine a bag of cole slaw mix (or half a head of red cabbage, shredded, plus a couple grated carrots) with three thinly sliced scallions, the juice from one lime and about a teaspoon of salt. Then, toss that veggie mixture together. Let it sit for about five minutes. Finally, add a dollop or two of mayo, a few dashes of hot sauce, a teaspoon of honey and a handful of chopped cilantro. Serve and enjoy with these ribs!
