Ah, Crockpot Barbecue Ribs—fall-off-the-bone tender, packed with flavor, and practically effortless. Here’s a detailed, foolproof recipe:
Ingredients (serves 4–6)
- 2–3 lbs (900g–1.4kg) pork ribs (baby back or spare ribs)
- Salt and black pepper, to taste
- 1–2 teaspoons garlic powder
- 1–2 teaspoons smoked paprika (optional for smoky flavor)
- 1 cup barbecue sauce (your favorite brand or homemade)
- 1/4 cup honey or brown sugar (optional, for sweetness)
- 1/4 cup apple cider vinegar or water (helps tenderize)
Instructions
- Prep the Ribs:
- Remove the silver skin/membrane from the back of the ribs for maximum tenderness.
- Season both sides with salt, pepper, garlic powder, and smoked paprika.
- Place in Crockpot:
- Roll or cut the ribs to fit your crockpot.
- Pour apple cider vinegar or water into the bottom of the crockpot (prevents sticking).
- Brush or pour half the barbecue sauce over the ribs.
- Cook:
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until ribs are tender and nearly falling off the bone.
- Optional: Broil for Finish:
- Preheat oven broiler.
- Transfer ribs to a baking sheet lined with foil.
- Brush with remaining barbecue sauce.
- Broil 3–5 minutes for caramelized, sticky edges. Watch carefully to avoid burning.
- Serve:
- Cut ribs between bones and serve with extra barbecue sauce on the side.
- Perfect with coleslaw, baked beans, or cornbread.
💡 Tips & Variations:
- Spicy twist: Add a few dashes of hot sauce to the barbecue sauce.
- Smoky flavor: Use smoked paprika or a few drops of liquid smoke.
- Make ahead: Cook ribs in the crockpot, then refrigerate. Reheat and broil when ready to serve.
If you want, I can also give a “dump-and-go” crockpot version where you literally throw everything in, set it, and it comes out perfectly tender with minimal prep.
Do you want me to do that?
