Turn your kitchen into a barbecue haven with these tender, fall-off-the-bone ribs, effortlessly prepared in a crockpot and finished with a caramelized glaze.
Perfect for family dinners or gatherings, they’ll leave everyone asking for seconds!
Ingredients
- 2 tbsp brown sugar
- 1 tbsp paprika
- 1 tsp garlic powder
- 3–4 lbs (1.3–1.8 kg) beef ribs (baby back or spare ribs)
- 1 tbsp olive oil
- ½ cup dry rub (store-bought or homemade)
- 1½ cups barbecue sauce (your favorite brand or homemade)
- ¼ cup apple cider vinegar
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional)
- Fresh parsley or green onions for garnish (optional)
Instructions
Step 1: Remove the membrane from the back of the ribs if present.
Use a knife to loosen, then peel off using a paper towel.
Step 2: Rub olive oil over both sides of the ribs and coat them generously with the dry rub.
Massage seasoning into the meat for maximum flavor.
Step 3: If necessary, cut ribs into 2–3 rib sections to fit them into the crockpot.
Layer the ribs, standing on their sides or stacking.
Step 4: Mix barbecue sauce and apple cider vinegar in a small bowl.
Pour 1 cup of the mixture over the ribs, reserving the rest.
Cover and cook on Low for 7–8 hours or High for 4–5 hours, until tender.
Step 5: Preheat the broiler to high.
Carefully remove ribs from the crockpot and place them on a foil-lined baking sheet.
Step 6: Brush the ribs generously with the reserved barbecue sauce.
Broil for 3–5 minutes, until the sauce caramelizes and becomes sticky.
Watch closely to avoid burning.
Step 7: Garnish with fresh parsley or green onions, if desired.
Serve hot with extra barbecue sauce on the side.
Pair with coleslaw, mashed potatoes, or cornbread for the ultimate barbecue meal.
Frequently Asked Questions (FAQs)
1. Can I use pork ribs instead?
Yes, baby back or spare pork ribs work just as well for this recipe.
2. How do I make a homemade dry rub?
Mix brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne to create your own dry rub.
3. Can I skip the broiling step?
Yes, but broiling adds a caramelized finish to the barbecue sauce that enhances the flavor and texture.
4. How do I store leftovers?
Store ribs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
5. Can I use a pressure cooker instead of a crockpot?
Absolutely! Cook on high pressure for 25–30 minutes, then broil for a sticky glaze.
Crockpot Barbecue Ribs
Ingredients
- 2 tbsp brown sugar
- 1 tbsp paprika
- 1 tsp garlic powder
- 3–4 lbs baby back or spare ribs beef ribs 1.3–1.8 kg
- 1 tbsp olive oil
- ½ cup dry rub store-bought or homemade
- 1½ cups barbecue sauce your favorite brand or homemade
- ¼ cup apple cider vinegar
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper optional
- Fresh parsley or green onions for garnish optional
Instructions
- Remove the membrane from the back of the ribs if present. Use a knife to loosen, then peel off using a paper towel.
- Rub olive oil over both sides of the ribs and coat them generously with the dry rub. Massage seasoning into the meat for maximum flavor.
- If necessary, cut ribs into 2–3 rib sections to fit them into the crockpot. Layer the ribs, standing on their sides or stacking.
- Mix barbecue sauce and apple cider vinegar in a small bowl. Pour 1 cup of the mixture over the ribs, reserving the rest. Cover and cook on Low for 7–8 hours or High for 4–5 hours, until tender.
- Preheat the broiler to high. Carefully remove ribs from the crockpot and place them on a foil-lined baking sheet.
- Brush the ribs generously with the reserved barbecue sauce. Broil for 3–5 minutes, until the sauce caramelizes and becomes sticky. Watch closely to avoid burning.
- Garnish with fresh parsley or green onions, if desired. Serve hot with extra barbecue sauce on the side. Pair with coleslaw, mashed potatoes, or cornbread for the ultimate barbecue meal.
