Description

This Crockpot Ribs recipe delivers tender, flavorful St. Louis-style pork ribs cooked low and slow in a slow cooker. Coated with a smoky, sweet, and slightly spicy dry rub, then basted with tangy barbecue sauce and apple cider vinegar, the ribs become fall-off-the-bone tender after hours of gentle cooking. A final simmer of the cooking juices makes a rich, concentrated barbecue sauce perfect for serving. Ideal for an easy, hands-off meal with deep BBQ flavor.

Ingredients

Scale

Ribs and Dry Rub

6 pounds St. Louis-style pork spareribs (or baby back ribs)
3 tablespoons smoked paprika (or regular paprika)
3 tablespoons brown sugar
1 tablespoon kosher salt
1 tablespoon ground black pepper
½ teaspoon crushed red pepper flakes

Sauce and Finishing

24 ounces BBQ sauce (store-bought or homemade, Blue’s Hog original recommended)
¼ cup apple cider vinegar (optional, if the barbecue sauce is on the sweet side)
Nonstick cooking spray

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Instructions

Prepare the Slow Cooker: Set the slow cooker to low and spray the inside and underside of the lid with nonstick cooking spray. This helps prevent sticking and makes cleanup easier.
Remove Rib Membrane: Take off the silver membrane on the back of the ribs to ensure tenderness. If your ribs come membrane-free, skip this step.
Make the Dry Rub: In a small bowl, mix the smoked paprika, brown sugar, kosher salt, black pepper, and crushed red pepper flakes. Rub this mixture evenly over both sides of the ribs, coating them well.
Apply Barbecue Sauce: Brush both sides of the ribs with barbecue sauce. Then arrange the ribs standing upright with the meaty side facing the slow cooker wall.
Add Remaining Sauce and Vinegar: Pour the rest of the barbecue sauce over the ribs. If using a sweet sauce, drizzle the apple cider vinegar on top to balance the sweetness.
Cook the Ribs: Cover the slow cooker and cook on low for 5 to 6 hours, until the ribs are fork-tender and easily pull away from the bone.
Prepare the Sauce: Remove ribs and optionally strain the cooking juices through a fine-mesh strainer into a saucepan. Bring to a boil over medium heat, then reduce to low and simmer for 15 to 20 minutes until reduced to about 2 cups, intensifying the flavor.
Serve: Slice the ribs between the bones and serve with the reduced barbecue sauce or additional store-bought sauce as desired.

Notes

Removing the membrane from the back of ribs is essential for tenderness.
If your barbecue sauce is already tangy or less sweet, you can omit the apple cider vinegar.
For best results, use St. Louis-style ribs, but baby back ribs work as a substitute.
Cooking times may vary depending on slow cooker model; ribs should be fork-tender and easily shredded.
The reduced sauce from the cooking liquid is optional but adds extra depth to the dish.