Go Back
Slow cooker ribs recipe: Juicy, fall-off-the-bone crockpot ribs.

ULTIMATE FALL-OFF-THE-BONE CROCKPOT RIBS

Avatar photoAmelia Chen-Morrison
These crockpot ribs are the epitome of tender, flavorful comfort food. Slow cooking in a crockpot guarantees fall-off-the-bone perfection with minimal effort, making it a foolproof method for achieving juicy, delicious ribs every time.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Course Main Course
Cuisine American
Servings 4
Calories 750 kcal

Equipment

  • Slow cooker (Crockpot)
  • Large skillet
  • Tongs
  • Mixing bowl
  • Measuring cups and spoons
  • Butter knife
  • Paper towels
  • Baking Sheet
  • Aluminum foil
  • Oven (for broiling, optional)

Ingredients
  

  • 3-4 pounds pork ribs spare ribs or St. Louis-style
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 cup ketchup
  • ½ cup apple cider vinegar
  • ¼ cup brown sugar, packed
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper optional, for a little kick
  • Salt to taste
  • Pepper to taste
  • Optional: Additional BBQ sauce for broiling

Instructions
 

  • Prepare the Ribs: Remove the membrane from the back of the ribs. Slide a butter knife under the membrane at one end, then use a paper towel to grip and pull it off.
  • Sear the Ribs (Optional but Recommended): Heat the olive oil in a large skillet over medium-high heat. Sear the ribs on all sides until browned. Work in batches if necessary.
  • Sauté the Aromatics: In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  • Make the BBQ Sauce: In a bowl, combine the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, and cayenne pepper (if using). Stir well to combine.
  • Assemble in the Crockpot: Place the onion and garlic mixture in the bottom of the slow cooker. Arrange the ribs on top, either in a single layer or standing them up on their sides.
  • Coat with Sauce: Pour the BBQ sauce over the ribs, making sure they are evenly coated.
  • Slow Cook: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The ribs are done when the meat is very tender and easily pulls away from the bone.
  • Broil (Optional): Preheat your oven broiler. Carefully remove the ribs from the slow cooker and place them on a baking sheet lined with foil. Brush with extra BBQ sauce and broil for 2-3 minutes, or until the sauce is bubbly and slightly charred. Watch them carefully to prevent burning!
  • Serve and Enjoy: Let the ribs rest for a few minutes before slicing and serving.

Notes

For best results, don't skip searing the ribs. This adds a depth of flavor. Adjust cooking time based on your slow cooker. Ribs are done when they easily pull away from the bone. Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Consider adding a splash of liquid smoke to the BBQ sauce for an extra smoky flavor.