Once you make ribs in the crock pot, you won’t want to cook them any other way! Crock Pot BBQ Ribs cook low and slow all day for fall off the bone tender, juicy ribs and they couldn’t be easier.
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When I take that first bite of BBQ ribs made in the crock pot I am surprised every single time. They are so good, I am telling you! Fall off the bone tender, juicy, saucy and packed with BBQ flavor. Everything you want in ribs.
The best part is that they could not be easier. Five minutes of prep, set your crock pot and wait for dinner. The waiting is the hardest part.
These St. Louis style ribs start with spiced dry rub and then are topped with smoky BBQ sauce (I love Sweet Baby Ray’s, but use your favorite). Pop them in the crock pot, set it and in 7-8 hours you’ll have the best tasting ribs ever!
What You Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- Slow Cooker– 6-8 quart size
- 3-4 pounds Ribs, I’m using St. Louis style ribs, with the silver skin removed (see instructions below on how to do this)
- 20 ounce bottle BBQ sauce (your favorite)
- For the Dry Rub– salt, black pepper, chili powder, smoked paprika, onion powder, garlic powder, mustard powder
How To Remove Silver Skin
Removing the silver skin (the tough membrane on the bone side of the ribs) is essential for tender ribs. It keeps the ribs from being tough and chewy.
You’ll Need:
- A butter knife or a dull knife
- Paper towels for grip
How to:
- Locate the Silver Skin
- Flip the rack over so the bone side is facing up.
- Look for a thin, white, slightly shiny and silver membrane covering the bones.
- Loosen a Corner
- Slide a butter knife (or the handle of a spoon) under the membrane at one end of the rack, near a bone.
- Wiggle the knife gently to separate the membrane from the ribs.
- Grip and Peel
- Once you have a small flap lifted, grab it with a paper towel for better grip.
- Slowly and firmly pull the membrane away from the ribs in one motion. It should peel off in a large sheet.
How To Make It
Prep the Ribs
- Cut the rack into halves or thirds to ensure they fit around the sides of the crock pot.
- Pat the ribs dry on both sides with paper towels.
Season and Sauce
- In a small bowl, mix the dry rub seasonings together, then evenly press them onto both sides of the ribs.
- Brush half of the BBQ sauce evenly over both sides, reserving the rest for later.
Slow Cook the Ribs
- Arrange the ribs in the crock pot, standing them along the sides and bottom, bone-side facing the pot. Avoid stacking them directly on top of each other.
- Cook on low for 6-7 hours or high for 4 hours, until the meat is tender.
Optional Step: Broil for Caramelization
- Preheat the oven broiler.
- Carefully transfer the ribs to a foil-lined baking sheet. Brush additional BBQ sauce from the bottle or the crock pot sauce over the tops.
- Broil for 3-5 minutes, keeping a close eye to prevent burning, until the sauce caramelizes.
Serve and Enjoy
- Slice the ribs and serve with extra BBQ sauce on the side for dipping.
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What to Serve With Ribs
- Crispy Potato Wedges
- Chili Lime Cotija Corn on the Cob
- Creamy Bacon Ranch Pasta Salad
- Dill Pickle Potato Salad
- Broccoli Pasta Salad
- Cucumber Tomato Salad
- Macaroni Salad
- Watermelon Salsa
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Slow Cooker BBQ Ribs
Equipment
- crock pot 6-8 Quart Size
- Pastry Brush for the BBQ sauce
Ingredients
- 3-4 pounds St. Louis style ribs silver skin removed *see notes
- 20 ounce bottle BBQ sauce your favorite
For the dry rub:
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp mustard powder
Instructions
- Prep the Ribs: Cut the rack into halves or thirds to ensure they fit around the sides of the crock pot.
- Pat the ribs dry on both sides with paper towels.
- In a small bowl, mix the dry rub seasonings together, evenly press them onto both sides of the ribs.
- Brush half of the BBQ sauce evenly over both sides, reserving the rest for later.
- Arrange the ribs in the crock pot, standing them along the sides and bottom, bone-side facing the pot. Avoid stacking them directly on top of each other.
- Cook on low for 6-7 hours or high for 4 hours, until the meat is tender.
- Optional, Broil for Caramelization: Preheat the oven broiler.
- Carefully transfer the ribs to a foil-lined baking sheet. Brush additional BBQ sauce from the bottle or the crock pot sauce over the tops.
- Broil for 3-5 minutes, keeping a close eye to prevent burning, until the sauce caramelizes beautifully.
- Slice the ribs and serve with extra BBQ sauce on the side for dipping. Serve and Enjoy
Notes
How to remove the silver skin (membrane)
-
Locate the Silver Skin
- Flip the rack over so the bone side is facing up.
- Look for a thin, white, slightly shiny membrane covering the bones.
-
Loosen a Corner
- Slide a butter knife (or the handle of a spoon) under the membrane at one end of the rack, near a bone.
- Wiggle the knife gently to separate the membrane from the meat.
-
Grip and Peel
- Once you have a small flap lifted, grab it with a paper towel for better grip.
- Slowly and firmly pull the membrane away from the ribs in one motion. It should peel off in a large sheet.
