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–+ servings

CROCKPOT BARBECUE RIBS RECIPE

Tender baby back ribs are seasoned with brown sugar and smoky spices, slow-cooked in barbecue sauce until juicy and tender, then finished under the broiler for a sticky caramelized coating.
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Prep Time 15 minutes
Cook Time 6 hours 5 minutes
Total Time 6 hours 20 minutes
Course Dinner, Main Course
Cuisine American
Servings 6

Ingredients
  

  • 3 pounds pork baby back ribs
  • 1½ cups barbecue sauce divided
  • ¼ cup packed light brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon chili powder
  • 1 tablespoon Worcestershire sauce

Instructions
 

  • Pat the ribs dry with paper towels. Remove the membrane from the back of the ribs if needed, then cut the rack into three or four sections.
  • In a small bowl, combine the brown sugar, garlic powder, smoked paprika, onion powder, salt, black pepper, and chili powder.
  • Sprinkle the seasoning evenly over both sides of the ribs and gently rub it into the meat.
  • In a medium bowl, stir together one cup of barbecue sauce, apple cider vinegar, and Worcestershire sauce. Reserve the remaining ½ cup barbecue sauce for finishing the ribs.
  • Arrange the rib sections inside a six-quart slow cooker, placing them around the sides with the meaty portions facing outward when possible.
  • Pour the barbecue sauce mixture over the ribs, making sure each section gets coated.
  • Cover and cook on LOW for six to seven hours, or until the ribs are very tender and the meat has started pulling away from the bones. You can also cook the ribs on HIGH for three to four hours.
  • Line a rimmed baking sheet with aluminum foil. Carefully transfer the cooked ribs from the slow cooker to the baking sheet with the meaty side facing up.
  • Brush the ribs generously with the reserved ½ cup barbecue sauce.
  • Broil for three to five minutes, watching closely, until the sauce bubbles and begins to caramelize around the edges.
  • Remove the ribs from the oven and allow them to rest for five minutes before cutting between the bones and serving.

Notes

  • Remove the membrane from the ribs before cooking for a more tender texture.
  • Cooking time can vary depending on the thickness of your ribs and the temperature of your slow cooker. Begin checking for tenderness near the six-hour mark when cooking on LOW.
  • Don’t add extra water. The ribs release moisture as they cook, and the barbecue sauce mixture provides enough liquid.
  • For the best sticky finish, save part of the barbecue sauce for brushing over the cooked ribs immediately before broiling.
  • Watch the ribs carefully under the broiler. The sugar in the sauce can darken quickly.
  • Store leftover ribs covered in the refrigerator for up to three to four days or freeze for up to two to three months.