Crock Pot BBQ Ribs

One of my husband’s favorite foods is BBQ ribs, but they always make such a mess on our grill and this time of year, we can’t exactly go outside and grill in the snow. 🙂 So when I heard that you could make ribs in the crock pot, I put it to the test!

Serves: 4-5

Crock Pot BBQ Ribs

Let your slow cooker do the work for these delicious ribs!

10 minPrep Time

7 hrCook Time

7 hr, 10 Total Time

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Ingredients

  • 1 rack of ribs (2-3 lbs)
  • 1 teaspoon ground mustard
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 tablespoon seasoned salt
  • 3 tablespoons brown sugar
  • 1 teaspoon ground black pepper
  • dash of cayenne pepper
  • 2-3 tablespoons water
  • 1 1/2 cups of your favorite bbq sauce (We used Famous Dave's Rich and Sassy BBQ sauce)

Instructions

  1. Line slow cooker with a b][slow cooker liner [/b] (trust me - you will want it so you don't have to scrub your slow cooker when you are done) and then spray with non-stick cooking spray.
  2. In a small bowl, mix together mustard, salt, garlic powder, seasoned salt, brown sugar, pepper, and cayenne pepper.
  3. Rub both sides of rack of ribs with seasoning mixture. Cut ribs into 4-6 pieces and place in slow cooker. Pour water in the bottom of the slow cooker.
  4. Cook ribs in crock pot on high 4-6 hours. Add BBQ sauce and then cook for an additional 1-2 hours.
  5. Remove ribs from crock pot and serve. If you want to caramelize your BBQ sauce on the ribs, line a cookie sheet with aluminum foil, place ribs on top, and brush with more BBQ sauce. Place pan in oven preheated to 400 degrees and cook for 8-10 minutes.
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http://www.sixsistersstuff.com/recipe/2011/03/crock-pot-bbq-ribs/


(I highly recommend using a crock-pot liner . . . these get pretty messy!)

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29 Responses to “Crock Pot BBQ Ribs”

    • I've made these and i always pour the sauce over the ribs as i'm putting them in the crock pot, about half way thru cooking i rotate the ribs so the ones on top are now compleatly covered in the sauce at the bottom, and when i serve them i spoon some of the sauce over the top, they always come out great!
  1. If you have time and want an amazing rib, try Alton Brown's Baby Backs at food network. I do use his dry rub #9 to season pork butt or ribs and throw them in the crockpot, though. Delish!

    Rub Number Nine:
    1 1/4 cups dark brown sugar
    3/4 cup chili powder
    1/4 cup garlic powder
    2 tablespoons ground thyme
    1 tablespoon cayenne pepper
    1 tablespoon allspice
    Place all of the ingredients in an airtight container and shake to combine. Store for up to 3 months.

    Yield: about 2 1/2 cups
  2. Mmmm, I just made this and it came out amazing! I bought country style pork ribs (with a bit of fat, this gives it flavor). Followed the directions and whisked up some of my own BBQ sauce cause I forgot to buy some the moment I walked out of the store **face palm**. Super juicy, so I took a bit of the juice out before I added in the BBQ sauce. Thank you so much for this recipe!
  3. I used a rack of cheap pork ribs, and even though the meat quality wasn't great the recipe most definitely made up for it. We made the dry rub listed and added a tablespoon of brown sugar and chili powder. I hope it goes without saying for some people, but the recipe lists mustard but should say mustard powder. Anyways, the dry rub smelled amazing and we cooked it for 6 hours on high. We used crock pot liners and ditched all the juices and put a new liner in. We added the barbecue sauce and cooked for 2 more hours. The end result was heavenly. I have added this to me and my wife's recipe book!
  4. I use the Hugh's dry rub recipe on Allrecipes and basically cook my ribs the same way. I pull the ribs out before they are in the "fall apart" stage and drain the fat out of the crockpot. Then I put the ribs back in, pour the sauce over and cook for another hour or so. They come out perfect every time.

    Regarding the Hugh's rub recipe, I don't add the salt, as I have to watch my salt intake. I just salt the items lightly as I make them. The rub is great on chicken, beef and pork.

    Jenny

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