How long it takes: 15 minutes to prep, up to 10 hours in the slow cooker Equipment you’ll need: crockpot, baking sheet, broiler Servings: 6 A broiled finish. While a slow cooker is great for cooking perfectly tender ribs, it’s not so good at achieving the nice caramelized glaze we all love on ribs. This problem is easily solved by broiling the ribs in the oven for a few minutes, with a second coat of barbecue sauce. So easy, and it adds tons of flavor and texture to the ribs. Go with all the fixin’s. Crockpot ribs are perfect with air fryer French fries or sweet potato fries and a bowl of creamy coleslaw. You can’t go wrong with potato salad or broccoli cauliflower salad either. I like to serve corn bread or cornbread muffins with ribs. Easy-to-make corn ribs are fun to serve with BBQ ribs, too. Have fun with a rib-themed dinner!
Ingredient Notes
You’ll find the complete printable recipe with measurements near the end of this post.
Dry Rub: A simple mixture of chili powder, brown sugar, kosher salt, coarse ground black pepper, garlic powder, onion powder. You can also use your favorite BBQ rub, if you prefer. Yellow Mustard: You don’t need a fancy mustard; inexpensive yellow mustard works just fine. Its basic role is to help the rub stick to the meat; you don’t taste the mustard at all. Baby Back Pork Ribs: About three pounds will fit nicely into a 5 or 6 quart crockpot. Barbecue Sauce: Either store-bought barbecue sauce or homemade barbecue sauce is just fine. If you’re looking for something different, try cherry chipotle barbecue sauce.
How to make Slow Cooker Ribs
This is a pretty easy recipe and once you get the ribs in the slow cooker, it’s all hands off. That’s the beauty of these ribs. Prepare the rub. Simply combine the dry rub ingredients in a small bowl. Prepare the ribs. You’ll notice that the ribs have a translucent membrane on the underside of the ribs. It’s best to remove that before cooking because it can be tough and chewy even after slow cooking. Use a knife, fork, or even your fingers to loosen it up on one end, and then just peel it off. Phew! Got that taken care of! Add the mustard and the rub. Next comes a layer of mustard slathered all over the ribs. Go ahead and use your hands, just go all in with it. Once the ribs are coated in mustard, sprinkle the dry rub on and work it in a bit. As long as the rub is adhering to the ribs, you’re good. No need for a brisk rub or anything. Put the ribs right into the slow cooker and now you may wash your hands! Hopefully they didn’t turn yellow. Add BBQ sauce. Pour a good helping of barbecue sauce over the ribs, making sure all the ribs have at least some sauce on them. Slow cook. Put the lid on and let ‘er cook! After awhile you’ll notice some really good smells coming from your slow cooker as the ribs gently simmer. They’ll need 4 to 5 hours on Low, or 8 to 10 hours on High. Broil the ribs. When the ribs are finished cooking, put them under the broiler for a few minutes with the reserved sauce so they have a nice caramelized glaze. Or you could throw them on the grill, if you’re so inclined. Yum, yum, yum! Can’t wait to try those crockpot ribs! Wondering what to serve with ribs? Keep reading, I have a few great ideas for you.
Want to serve beer with your ribs?
Well, yeah, of course you do! Try a hearty full flavored beer, like a porter, brown ale, or dark lager.
Recipe Variations
Make country style ribs. This boneless cut comes from the shoulder of the pig so it’s not actually ribs. You can use the same cooking method, however, for a wonderful rib-style meal (and no membrane to remove). The meat will be tender and delicious, with no bones at all. Try Coca-Cola ribs. Instead of the mustard and rub, pour a can of cola into the crockpot and cook on low 8 to 10 hours. Remove the ribs from the crockpot, put on foil lined baking pan, slather with BBQ sauce, and broil until glazed. Use different rubs and BBQ sauce. Every rub and BBQ sauce has its own unique flavor. Experiment with different brands to change it up a bit. Make them in an Instant Pot. A slow cooker isn’t the only way to cook ribs. I love Instant Pot ribs, too, tender in just one and a half hours with pressure cooking. Use the recipe that fits best into your time frame.
Make Ahead Idea
Prepare the ribs a day ahead but don’t cook them. Place them in a big bowl or pan, cover, and refrigerate. When you’re ready to cook the ribs, place them in your crockpot, set it for Low or High, and walk away.
Storage & Reheating Tips
Refrigerate: Store leftover ribs in the fridge, wrapped tightly, for up to four days. I like to separate the ribs before refrigerating them. They’re easier to store, cool off more quickly, and reheat faster. Freeze: Cooked ribs can be frozen for up to three months. Thaw overnight in the fridge before reheating. Reheat: The best way to reheat ribs is in the oven. Let them warm up first on the counter for thirty minutes. Preheat the oven to 250°F. Tightly wrap the ribs in foil and place in a pan. Heat thirty minutes or until heated through. Heating time will depend on how many ribs you have.
You’re gonna need sides!
Unless you’re a real carnivore, you’re going to need something to serve with the ribs. Here’s a list of great go-alongs (I had a hard time choosing):
Interested in a weekly meal plan that includes this recipe? Take a look at my Meal Plan #34. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week!
Kale Sweet Potato Salad with quinoa and creamy chili lime dressing How to Make Baked Potatoes — ribs and potatoes are a great match Sweet and Tangy Baked Beans — and so are ribs and beans! Frijoles Borrachos (Drunken Beans) Chive Bread Recipe Cheesy Baked Corn with bacon and jalapeño Healthy Cornbread Recipe
