ribs in crockpot recipe
The Best ribs in crockpot recipe
I also think ribs in the crockpot are a fantastic way to eat healthier without sacrificing taste. You can load up on the vegetablesâbell peppers, onions, garlic, even a little tomato sauceâso itâs not just meat and fat. My husband always says itâs like getting a double portion of flavor for the price of one, and honestly, itâs true. The slow cooking breaks down the connective tissue so the meat stays juicy, and the aromatics get infused throughout, making every bite rich and tender. Plus, itâs a great way to use up whateverâs in the fridgeâleftovers of herbs, spices, or even some of that extra sauce from the night before. Itâs practical, itâs easy, and itâs something the whole family can enjoy, whether theyâre big meat lovers or just like a little extra flavor in their food. And honestly? Itâs the kind of meal that makes you feel like youâve done something good for your body and your taste buds.
Slow-Cooked St. Louis-Style Ribs
Tender, fall-off-the-bone pork ribs glazed with a sweet and tangy sauce, perfect for a cozy meal. Ideal for crockpot or oven use.
đ„Ingredients
- 3 lbs pork spareribs (bone-in)
- 2 tbsp olive oil
- 2 tbsp brown sugar
- 2 tbsp Worcestershire sauce
- 2 tbsp apple cider vinegar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1 cup beef broth
- 1 cup ketchup
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1/4 cup apple cider vinegar
- 2 tbsp Worcestershire sauce
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
đšâđłDirections
-
1
Preheat crockpot to LOW setting. Rinse ribs and pat dry with paper towels. -
2
In a bowl, mix olive oil, brown sugar, Worcestershire sauce, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the mixture evenly over the ribs. -
3
Place ribs in the crockpot. Pour beef broth over the ribs to cover them slightly. -
4
Cook on LOW for 6 hours. Remove ribs and set aside. -
5
In a saucepan, combine ketchup, brown sugar, molasses, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper. Simmer for 5 minutes until slightly thickened. -
6
Return ribs to the crockpot. Pour the sauce over the ribs and cook on HIGH for 1 hour, basting occasionally with the sauce.
đ§Equipment
- Crockpot
- Mixing bowls
- Measuring cups
- Knife and cutting board
đNutrition Facts (per serving)
đNotes
- For extra tenderness, wrap ribs in foil and add a slice of onion and a sprig of thyme halfway through cooking.
- Adjust the sweetness or tanginess of the sauce to your preference by tweaking the ratios of brown sugar, molasses, or vinegar.
- These ribs are best served with cornbread or a fresh green salad.
Watch Video Of How Slow-Cooked St. Louis-Style Ribs Works
â Frequently Asked Questions About Slow-Cooked St. Louis-Style Ribs
1. Why do my ribs in the crockpot sometimes turn out dry instead of tender and juicy?
Dry ribs in the crockpot are often caused by overcooking or not using the right cooking method. To prevent dryness, ensure youâre using the low setting for 6-8 hours or high setting for 3-4 hours (depending on the cut). For bone-in ribs, add a splash of liquid (like broth, apple juice, or beer) and a bit of moisture from the meat itself. If using pre-marinated or spiced rubs, avoid overcrowding the potâuse a little liquid (1-2 cups) to prevent steaming. For extra tenderness, wrap the ribs in foil with a little liquid (like tomato sauce or BBQ sauce) and return to the crockpot for the last 30-60 minutes.
2. How do I know if my crockpot ribs are done?
The best way to check doneness is by using a meat thermometer. Bone-in ribs should reach 195-203°F (internal temp) when pulled apart easily. For baby back ribs, theyâre done when the meat separates cleanly from the bone. If you donât have a thermometer, you can test by cutting into the thickest partâif the meat pulls away from the bone and the juices run clear, theyâre likely done. Keep an eye on them, as ribs can continue cooking slightly after removal from the crockpot.
3. Can I use store-bought BBQ sauce on crockpot ribs, or should I make my own?
While store-bought BBQ sauce works fine, homemade or high-quality brands can enhance flavor. If using store-bought, choose one with minimal sugar (to avoid overpowering the ribs) and add it in the last 30-60 minutes of cooking. For a richer taste, try a mild, well-balanced sauce (like a Kansas City-style or Carolina-style). If making your own, a simple glaze with tomatoes, vinegar, spices, and a touch of honey or brown sugar works well. Avoid overly sweet or tangy sauces that can make ribs mushy.
4. Whatâs the best way to prepare crockpot ribs for cooking?
The key to great crockpot ribs is proper prep. Start by trimming excess fat (but leave a little for flavor) and breaking the ribs into individual segments (if using baby back ribs). For spiced ribs, coat them in a dry rub (like smoked paprika, garlic powder, onion powder, brown sugar, and a pinch of salt) and let them sit for at least 30 minutes (or overnight for deeper flavor). For wet methods, use a marinade or liquid-based sauce. Place ribs bone-side down in the crockpot to help them render fat and stay moist. Avoid overstuffingâthey should have room to cook evenly.
5. Can I add vegetables or other ingredients to the crockpot with ribs, and if so, whatâs the best way to do it?
Yes! Adding veggies or sides can make the meal more balanced. Safe additions include carrots, potatoes, onions, corn, or even a simple potato soup. For veggies, chop them into bite-sized pieces and place them in the crockpot with the ribs. Theyâll cook gently alongside the meat. For sides, consider a crockpot potato salad (cooked separately) or a quick corn and tomato mix (added in the last 30 minutes). Avoid adding acidic ingredients (like tomatoes in the first few hours) unless youâre using them as part of a sauce. If using a wet rub or sauce, stir in veggies toward the end to prevent them from getting mushy.
