Instructions
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Prepare the ribs
Slide a finger under the membrane on the back of the ribs, loosen it, and peel it off completely. -
Make the dry rub
Combine smoked paprika, salt, black pepper, onion powder, garlic powder, and ground mustard in a small bowl. Rub the mixture generously over both sides of the ribs. -
Add sauce and start cooking
Place the seasoned ribs in the crockpot. Pour 1½ cups of barbecue sauce over them, reserving the remaining ½ cup for later. -
Slow cook
Set the crockpot to low and cook for 8–10 hours. If you use more than one rack, you may need the longer end of the range. -
Finish under the broiler
Carefully remove the ribs and lay them on a foil‑lined baking sheet. Brush or drizzle the reserved ½ cup of barbecue sauce on top. Broil for 3–5 minutes, watching until the sauce bubbles and caramelizes.
Video
“How to Make The Best Crockpot Ribs” by The Stay At Home Chef, watch on YouTube.
About this recipe
These slow‑cooker ribs become fall‑off‑the‑bone tender thanks to a simple dry rub and a long, low‑heat cook. The dry rub brings smoky, savory notes while the barbecue sauce adds a sweet, tangy glaze that caramelizes during the final broil. Serve the ribs hot straight from the oven, paired with coleslaw, corn on the cob, or your favorite side for a classic American barbecue meal. The recipe works with baby‑back or pork spare ribs and can easily feed a crowd when you double the racks.
