These Crockpot Pork Ribs are so easy to make, are fall-off-the-fork tender, slow-cooked, and are so flavorful and delicious. BBQ pork ribs are always a delicious recipe that gets requested over and over again. Super easy and super delicious!
Jump to:
Low and slow is always the way to go when it comes to ribs, but that doesn’t always have to mean breaking out the smoker. In fact, you can make delicious, slow-cooked ribs right in your crockpot. I know because I do it all the time!
I make these ribs for family dinners, backyard bashes, and potlucks all the time. They’re so easy to make, they always cook up wonderfully, and their flavor is absolutely banging, as the kids say. Banging? Do they still say that? I think they do.
These ribs are so delicious, and part of that is owed to my secret ingredient – Dr. Pepper. Oh, yes. If you’ve never cooked with soda, you’re missing out. It adds a great sweetness, and the soda actually helps tenderize the meat even further.
If you love ribs you’ve got to try my boneless beef ribs next! And for more BBQ flavors, these barbecue chicken nuggets and BBQ meatloaf are easy meals that really pack in the flavor.
Why You Will Love This Easy Slow Cooker Ribs Recipe
- Everything You Want in a Rib Recipe. They’re cooked low and slow until the meat falls off the bone. They’re absolutely full of flavor thanks to using St. Louis-style ribs. AND they’re slathered in a sweet and spicy homemade barbecue sauce that always hits the spot.
- Tastes So Good! Every bite is tender, juicy, sweet, and spicy. It’s a flavor explosion in your mouth!
- Always a Crowd Pleaser. I’ve made these ribs for years, and I’ve never had to worry about leftovers. They’re always gone in a flash.
Ingredients
It only takes a few simple ingredients to make this pork ribs crockpot recipe. The majority of them are kitchen staples like spices. In fact, you just might end up shopping for just the ribs and the soda.
- St Louis Ribs: You will need about a total of 3.5 pounds. You can use other types of pork ribs if you prefer though the St. Louis ribs are my favorite. This recipe works well with pork baby back ribs or country-style pork ribs, even though they’re aren’t actually ribs.
- Mustard: I love adding a bit of mustard for its tanginess it brings. I find it really balances out the sweet and spicy flavors. It also helps the seasoning stick to the ribs.
- Spicy Kick: Cayenne pepper and red pepper flakes add a bit of heat to the barbecue sauce. Feel free to scale it back if you prefer things a bit milder.
- Seasoning: We add some smoked paprika to give it that smoky BBQ flavor that you want in ribs, while Cajun seasoning, garlic powder, onion powder, and black pepper add more flavor and balance to the dish.
- Dr. Pepper: Adds moisture, sweetness, and its unique flavor to the ribs.
- Barbecue sauce: Any variety works! Feel free to choose your favorite at the store or make homemade.
Variations
- Experiment with Sodas. Use Coke or Pepsi instead of Dr. Pepper for a slightly different flavor. You can even try Root Beer but dark sodas work better than those that are clear or light in color.
- Add Vegetables. You can add onions, potatoes, and other vegetables to the crock pot with your ribs for a full meal infused with great barbecue flavor.
- Extra Rib Seasoning. For more flavor use your favorite dry rub seasoning on the ribs before cooking them. You can use it in addition to my seasonings or swap it out for something premixed to save time.
How to Make Crockpot Pork Ribs
Making these ribs is a snap. It only takes a few simple steps!
- Step 1: Season the Ribs. Mix your seasonings in a small bowl. Place the ribs on a large piece of parchment paper and pat dry with paper towels. Coat both sides of the ribs with mustard and then add the seasonings.
- Step 2: Assemble in the Crockpot. Pour the Dr. Pepper into the crockpot and add the rack of ribs. Cook on high for 4 hours.
- Step 3: Broil. Remove the ribs from the crockpot and place on a baking sheet lined with aluminum foil, brush with BBQ sauce, place in the oven and broil for 4 to 6 minutes. Enjoy!
Expert Tips
- No Cutting Needed: Simply bend the rack of ribs as you place them in the crockpot so that the ends are pushed up along the side of the cooking vessel. It won’t affect how the ribs cook, and it will save you some extra hassle.
- Remove the Membrane. The membrane is tough, chewy, and completely unappetizing. It doesn’t render the way other fat and cartilage does, and it produces a tough chew that doesn’t taste very good.
Serving Suggestions
The great thing about BBQ pork ribs is how well they go with so many side dishes. When thinking about sides for these ribs, think about all our favorite barbecue dishes.
- Enjoy them with comfort food classics like mac and cheese, baked beans, cornbread, and buttermilk biscuits.
- For lighter sides I love to add on some coleslaw, BLT pasta salad, broccoli and cheese, and classic potato salad.
- We also love them for an easy dinner with baked potatoes, air fryer curly fries, or french fried sweet potatoes.
Storage Directions
These ribs will keep in the refrigerator for 3 to 4 days or in the freezer for up to 3 months. Store them in an air-tight container in the refrigerator or an air-tight, freezer-safe container in the freezer. Be sure to wrap them in a double layer or foil before freezing.
To reheat the ribs, place them in the crockpot on low for 30 to 60 minutes or until warmed through.
Recipe FAQs
If you have questions about these slow cooker ribs, then read on. The following FAQ answers the most commonly asked questions about cooking crockpot ribs.
It’s super easy to do. Slide a butter knife under the membrane and over the bone at one end of the rib rack. Lift and loosen the membrane until it tears.
Grab the edge of the membrane with a paper towel and gently pull toward the other end of the rib rack. If the membrane tears along the way, repeat the above steps, working your way toward the other end of the rack until the membrane is completely removed.
You can use St. Louis ribs, pork baby back ribs, or even country-style pork ribs, even though they’re aren’t actually ribs.
Try These Delicious Crockpot BBQ Pork Ribs Today
These crock pot BBQ ribs are tender, delicious, and so easy to make. All it takes is a few minutes of prep and a few hours of slow cooking, and you’re all done! With a combination like this, you owe it to yourself to give them a try, especially if you’re a big barbecue lover. Try this recipe, and I know you’ll find yourself making it again and again!
And, here’s a delicious Slow Cooker Pulled Pork recipe from Maria’s Mixing Bowl you might enjoy too.
If you try this recipe and love it, please be sure to leave a 5 ⭐️⭐️⭐️⭐️⭐️ rating below and comment! You can also pin it to save it for later. Also, you can follow us on Pinterest, Facebook, Instagram and YouTube. Remember to “like” or “follow” us on all social media.
Crockpot Pork Ribs
Ingredients
- 1 rack St Louis Ribs – 3.5 pounds
- ¼ cup mustard
- ½ teaspoon cayenne pepper
- ½ teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- 1 teaspoon black pepper
- 1 teaspoon Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 can Dr. Pepper
- ½ cup barbecue sauce
Instructions
- In a small bowl, add all your seasonings and mix together.
- Place ribs on a large piece of parchment paper and pat dry with paper towels.
- Fully coat both sides of ribs with mustard and then coat with seasoning.
- Pour Dr. Pepper into crockpot and add the ribs.
- Cook on high for 4 hours.
- Remove from crockpot and place on a baking sheet lined with aluminum foil.
- Brush barbecue sauce over the ribs.
- Turn on the broiler. Place ribs under the broiler for 4-7 minutes or until desired crispiness is obtained.
Notes
- No Cutting Needed: Simply bend the rack of ribs as you place them in the crockpot so that the ends are pushed up along the side of the cooking vessel. It won’t affect how the ribs cook, and it will save you some extra hassle.
- Remove the Membrane. The membrane is tough, chewy, and completely unappetizing. It doesn’t render the way other fat and cartilage does, and it produces a tough chew that doesn’t taste very good.
