Crockpot Barbecue Ribs

by

This method leverages the slow cooker’s gentle, steady heat to break down tough connective tissue (collagen) into rich, silky gelatin, resulting in ribs that are unbelievably tender. The key to great flavor lies in a few crucial steps: removing the membrane, building a flavor base, and a final blast under the broiler to achieve that classic caramelized barbecue crust.

 

Yield: Serves 3-4
Prep Time: 15 minutes
Cook Time: 6-8 hours on LOW (highly recommended) or 4-5 hours on HIGH, plus 5-10 minutes for broiling.

Ingredients

For the Ribs & Rub:

  • 1 full rack (2.5 – 3 lbs) pork baby back ribs or St. Louis-style spare ribs

  • 2 tbsp brown sugar (light or dark)

  • 1 tbsp smoked paprika (crucial for that smoky depth)

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp chili powder

  • 1 tsp kosher salt (or ¾ tsp table salt)

  • ½ tsp freshly ground black pepper

  • ¼ tsp cayenne pepper (optional, for a subtle kick)

For the Braising Liquid & Finishing:

  • ½ cup apple juice, apple cider, or chicken broth (apple juice adds a subtle sweetness)

  • 2 tbsp apple cider vinegar

  • 1 tbsp Worcestershire sauce

  • 1 ½ cups of your favorite barbecue sauce, divided

  • Liquid smoke (optional, but a game-changer for authentic smokiness) – just a few drops!

Equipment

  • A 6-quart or larger slow cooker

  • Sharp knife for trimming

  • Paper towels

  • Kitchen shears (highly recommended)

  • Aluminum foil

  • Baking sheet

    Instructions:

    For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends

Leave a Comment