I’m sharing my Crock Pot Pork Ribs Recipe that uses slow cooking to break down the connective tissue so the ribs turn fall-apart tender, and there’s one unexpected pantry ingredient that makes all the difference.

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I always thought slow cooker ribs were complicated until I found a stupidly simple approach that actually works. The best part of Slow Cooker Ribs is that theyre perfect for any season and the low, slow heat turns pork baby back ribs into fall-apart tender meat that makes everyone shut up and eat.

A splash of apple cider vinegar or a brush of BBQ sauce turns savory into addictive, like magic but with less drama. Ive tried so many Rib Slow Cooker Recipes and honestly when I Cook Ribs In Crockpot this way it feels fancy but takes no skill.

You might get hooked.

Ingredients

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Super Easy Slow Cooker Ribs: Key ingredients

Main protein source, higher in fat, gives rich meaty flavor and tender bite
Adds sweetness and caramel notes, mostly carbs, use sparingly for balance
Smoky depth without heat, low calories, boosts savory aroma and color
Bright acidic tang, cuts richness, adds mildly fruity sourness and tenderizing power
Concentrated garlic flavor, low calorie, boosts umami, easy pantry staple
Sweet, tangy, often high sugar, adds a sticky glaze and it’s smoky barbecue flavor
Enhances all flavors, essential for seasoning, helps draw moisture for tender ribs

Ingredient Quantities

2 racks pork baby back ribs, about 3 to 3 1/2 lbs

1 tablespoon kosher salt

1 teaspoon black pepper

2 tablespoons packed light brown sugar

1 tablespoon smoked paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon chili powder (optional)

1/4 teaspoon cayenne pepper (optional)

1/2 cup apple cider vinegar

1/4 cup water or low sodium chicken broth

1 cup BBQ sauce

How to Make this

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1. Remove the silvery membrane from the back of the ribs: slip a butter knife under it, grab with a paper towel and pull — it comes off in one piece most times.

2. Pat ribs dry, sprinkle both sides with 1 tablespoon kosher salt and 1 teaspoon black pepper.

3. Make the dry rub: mix 2 tablespoons packed light brown sugar, 1 tablespoon smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon chili powder (optional) and 1/4 teaspoon cayenne pepper (optional). Rub it all over the ribs, press it in good.

4. Cut racks in half if needed so they fit, then stand them upright in the slow cooker or lay them curled so they fit snugly.

5. Pour 1/2 cup apple cider vinegar and 1/4 cup water or low sodium chicken broth into the bottom of the slow cooker, scraping any loose rub into the liquid.

6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the meat is falling-apart tender and pulling away from the bone.

7. Transfer ribs carefully to a foil-lined baking sheet, reserve the cooking juices. Brush ribs with about 1 cup BBQ sauce, saving some sauce for serving.

8. Broil or grill for 4-6 minutes to caramelize the sauce, watching closely so it doesn’t burn. Flip, brush again and give it another 1-2 minutes if you want a thicker glaze.

9. Let ribs rest 5 minutes, slice between the bones, serve with extra BBQ sauce and a little of the cooking juices thinned into the sauce if you’d like more flavor.

Equipment Needed

1. Slow cooker or crockpot, about 6 quart
2. Foil lined baking sheet
3. Tongs for moving ribs
4. Butter knife to loosen the membrane
5. Paper towels for gripping and patting dry
6. Measuring cups and measuring spoons
7. Small bowl and spoon to mix the dry rub
8. Basting brush or silicone brush for the sauce
9. Cutting board and a sharp chef’s knife for slicing between bones
10. Instant read thermometer (optional, but handy to check doneness)

FAQ

Q: How long do these ribs need in the slow cooker and do I finish them another way?

A: Cook on LOW for 6 to 8 hours or HIGH for about 4 hours. For glossy, slightly charred edges, brush with the BBQ sauce and pop them under the broiler or on a hot grill for 4 to 8 minutes. Watch them close so the sauce doesnt burn.

Q: Do I need to remove the membrane from the back of the ribs?

A: Yes, removing the silver skin makes them more tender and lets the rub penetrate. Slip a knife under the membrane, grab it with a paper towel and pull it off. Sometimes it comes off in pieces, thats ok.

Q: Can I stack the racks or do they need to lay flat?

A: You can stack or curl them to fit, or cut each rack into 3 or 4 bone sections. The liquid and steam will still cook them fine. Just try not to cram them so tight steam cant circulate at all.

Q: My ribs turned out soggy, what went wrong?

A: Sogginess usually comes from too much liquid or leaving them in the cooker too long. Use just the listed 1/2 cup vinegar and 1/4 cup water or broth. Finish under the broiler to firm up the exterior and caramelize the sauce, that helps a lot.

Q: What internal temperature should I aim for?

A: Pork is safe at 145°F, but for fall off the bone ribs you want them much higher so collagen breaks down, usually 190 to 203°F. Also use visual cues: meat should pull back from the bones and feel tender when you tug on it.

Q: Can I make these ahead, store or freeze leftovers?

A: Yes. Refrigerate leftovers for 3 to 4 days. Freeze up to 3 months in an airtight container. To reheat, thaw overnight, warm in a 300°F oven wrapped in foil until heated through, or recoat with sauce and finish briefly under the broiler.

Super Easy Slow Cooker Ribs Recipe Substitutions and Variations

Light brown sugar: swap with dark brown sugar 1:1 for a richer molasses note, or use granulated sugar plus 1 tablespoon molasses per cup if you don’t have brown sugar.
Apple cider vinegar: replace 1:1 with white wine vinegar or rice vinegar, or use lemon juice diluted half with water for bright acidity.
Smoked paprika: if you dont have it, use regular paprika plus 1/4 teaspoon liquid smoke, or sub with chipotle powder for smoky heat but start with less because it’s spicier.
BBQ sauce: mix ketchup + 1–2 Tbsp vinegar + 2 Tbsp brown sugar + a splash of Worcestershire or soy sauce, or use hoisin sauce for a sweet umami twist, just cut back on any extra sugar.

Pro Tips

– Remove that silvery membrane and then salt the ribs a few hours or even overnight in the fridge, uncovered. it acts like a mini dry-brine so the salt penetrates, and you get better flavor and a nicer crust.

– Press the rub into the meat with your fingers so it really sticks, dont just sprinkle it on. if you have time let the rubbed ribs sit 30-60 minutes before cooking so the sugar and spices meld with the meat.

– Use the apple cider vinegar in the cooker like a flavor booster, not just liquid to keep them wet. save some of the cooking juices, reduce them on the stove a bit and stir into your BBQ sauce for extra tang and depth.

– When glazing, brush light coats then broil or torch just long enough to caramelize, watch it or it will burn. let the ribs rest a few minutes so the glaze sets, and if you want extra sticky ribs brush a second thin coat after the first one sets.

Super Easy Slow Cooker Ribs Recipe

Recipe by Sarah level

0.0 from 0 votes

I'm sharing my Crock Pot Pork Ribs Recipe that uses slow cooking to break down the connective tissue so the ribs turn fall-apart tender, and there's one unexpected pantry ingredient that makes all the difference.

Servings

servings

Calories

873

kcal

Equipment: 1. Slow cooker or crockpot, about 6 quart
2. Foil lined baking sheet
3. Tongs for moving ribs
4. Butter knife to loosen the membrane
5. Paper towels for gripping and patting dry
6. Measuring cups and measuring spoons
7. Small bowl and spoon to mix the dry rub
8. Basting brush or silicone brush for the sauce
9. Cutting board and a sharp chef’s knife for slicing between bones
10. Instant read thermometer (optional, but handy to check doneness)

Ingredients

2 racks pork baby back ribs, about 3 to 3 1/2 lbs
1 tablespoon kosher salt
1 teaspoon black pepper
2 tablespoons packed light brown sugar
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon chili powder (optional)
1/4 teaspoon cayenne pepper (optional)
1/2 cup apple cider vinegar
1/4 cup water or low sodium chicken broth
1 cup BBQ sauce

Directions

Remove the silvery membrane from the back of the ribs: slip a butter knife under it, grab with a paper towel and pull — it comes off in one piece most times.
Pat ribs dry, sprinkle both sides with 1 tablespoon kosher salt and 1 teaspoon black pepper.
Make the dry rub: mix 2 tablespoons packed light brown sugar, 1 tablespoon smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon chili powder (optional) and 1/4 teaspoon cayenne pepper (optional). Rub it all over the ribs, press it in good.
Cut racks in half if needed so they fit, then stand them upright in the slow cooker or lay them curled so they fit snugly.
Pour 1/2 cup apple cider vinegar and 1/4 cup water or low sodium chicken broth into the bottom of the slow cooker, scraping any loose rub into the liquid.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the meat is falling-apart tender and pulling away from the bone.
Transfer ribs carefully to a foil-lined baking sheet, reserve the cooking juices. Brush ribs with about 1 cup BBQ sauce, saving some sauce for serving.
Broil or grill for 4-6 minutes to caramelize the sauce, watching closely so it doesn't burn. Flip, brush again and give it another 1-2 minutes if you want a thicker glaze.
Let ribs rest 5 minutes, slice between the bones, serve with extra BBQ sauce and a little of the cooking juices thinned into the sauce if you'd like more flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.