Ah, now we’re talking fall-off-the-bone ribs with minimal effort! Crockpot barbecue ribs are fantastic because slow cooking makes them super tender, and finishing them in the oven or on the grill caramelizes the sauce perfectly. Here’s a foolproof method:
Crockpot Barbecue Ribs
Ingredients:
- 2–3 lbs pork ribs (baby back or spare ribs)
- Salt and pepper, to taste
- 1–2 tsp garlic powder
- 1–2 tsp onion powder
- 1 cup barbecue sauce (your favorite brand or homemade)
- Optional: 1 tbsp brown sugar, 1 tsp smoked paprika for extra flavor
Instructions:
- Prep the ribs:
- Remove the silver skin/membrane from the back of the ribs (this helps them be more tender).
- Season both sides with salt, pepper, garlic powder, onion powder, and optional spices.
- Slow cook:
- Place the ribs in the crockpot (cut into sections if needed to fit).
- Pour ½ cup of barbecue sauce over the ribs (don’t drown them; you’ll add more later).
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until tender.
- Finish for flavor & texture:
- Preheat oven to 400°F (200°C) or fire up the grill.
- Brush the ribs generously with the remaining barbecue sauce.
- Bake or grill for 10–15 minutes until the sauce caramelizes and gets sticky.
- Serve:
- Let ribs rest for a few minutes, then slice between bones.
- Serve with coleslaw, baked beans, or cornbread for the ultimate comfort meal.
Optional tip: For extra smoky flavor, add a few drops of liquid smoke to the crockpot or sprinkle smoked paprika into the rub.
If you want, I can also give a version that keeps the ribs extra saucy and finger-licking sticky without drying out—perfect if you hate the “dry crust” some recipes give.
Do you want me to do that?
