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–+ servings
Once you make ribs in the crock pot, you won't want to cook them any other way! Crock Pot Ribs cook low and slow all day for fall off the bone tender, juicy ribs and they couldn't be easier.

Slow Cooker BBQ Ribs

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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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 8 servings

Equipment

Ingredients
  

  • 3-4 pounds St. Louis style ribs silver skin removed *see notes
  • 20 ounce bottle BBQ sauce your favorite
For the dry rub:

Method
 

  1. Prep the Ribs: Cut the rack into halves or thirds to ensure they fit around the sides of the crock pot.
  2. Pat the ribs dry on both sides with paper towels.
  3. In a small bowl, mix the dry rub seasonings together, evenly press them onto both sides of the ribs.
  4. Brush half of the BBQ sauce evenly over both sides, reserving the rest for later.
  5. 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.
  6. Cook on low for 6-7 hours or high for 4 hours, until the meat is tender.
  7. Optional, Broil for Caramelization: Preheat the oven broiler.
  8. 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.
  9. Broil for 3-5 minutes, keeping a close eye to prevent burning, until the sauce caramelizes beautifully.
  10. Slice the ribs and serve with extra BBQ sauce on the side for dipping. Serve and Enjoy

Nutrition

Calories: 459kcalCarbohydrates: 30gProtein: 19gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 95mgSodium: 1417mgPotassium: 482mgFiber: 1gSugar: 24gVitamin A: 432IUVitamin C: 1mgCalcium: 48mgIron: 2mg

Notes

How to remove the silver skin (membrane)

  1. 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.
  2. 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.
  3. 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.
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