Emilie Meyer
Cooking ribs in a crock pot is an easy way to make tender, juicy, and flavorful ribs without drying out the meat. The slow cooker method requires minimal preparation and cleanup, making it a convenient option for those who want to enjoy delicious ribs without the hassle of traditional grilling or smoking. By using a combination of dry rubs, barbecue sauces, and slow cooking, you can achieve fall-off-the-bone tender ribs that are full of flavor.
| Characteristics | Values |
|---|---|
| Type of ribs | Baby back ribs, spare ribs, country-style ribs, beef ribs |
| Type of barbecue sauce | Bottled or homemade, tomato-based, sweet, spicy, or smoky |
| Other ingredients | Brown sugar, salt, garlic powder, onion powder, smoked paprika, black pepper, cayenne, chili powder, ground mustard, cumin, cider vinegar, liquid smoke |
| Crock pot cooking time | 4-8 hours on low or 4 hours on high |
| Broiler cooking time | 5-10 minutes |
| Oven temperature | 150 degrees F |
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What You'll Learn
Prepping the ribs
Removing the Silver Skin
Start by removing the silver skin, also known as the membrane, from the bone side of the ribs. This thin membrane of connective tissue can cook up tough and chewy, so it's best to remove it. You can use a knife to carefully cut under the silver skin to loosen it, and then pull it off with your fingers or a paper towel. Alternatively, ask your butcher to do this for you.
Creating the Spice Rub
The spice rub is essential for adding flavour to the ribs. In a small bowl, combine brown sugar, salt, and seasonings like garlic powder, onion powder, smoked paprika, black pepper, and cayenne pepper to taste. You can also add a generous amount of salt to enhance the flavours and balance the sweetness of the sugar. Feel free to adjust the seasonings to your preference and get creative with additional spices like chilli powder, ground mustard, or cumin.
Applying the Spice Rub
Once you've created your spice rub, it's time to apply it to the ribs. Using your fingers, rub the mixture generously onto both sides of the rack of ribs. Make sure to press the seasonings into the meat so that they stick and create an even coating. You can also cut the rack into smaller sections before applying the rub to ensure each rib is well-coated.
Refrigerating the Ribs (Optional)
If you have the time, you can refrigerate the ribs after applying the spice rub. This step allows the flavours to penetrate the meat more deeply. Simply wrap the rubbed ribs in plastic wrap or place them in an airtight container and refrigerate for up to 24 hours before transferring them to the crockpot.
Preparing the Crockpot
Before adding the ribs, you can line your crockpot with a crockpot liner to make cleanup easier. Then, layer the bottom of the crockpot with sliced onions and herbs like rosemary or thyme. This step adds flavour and moisture to the cooking process.
Now your ribs are prepped and ready for the crockpot! Remember, the prep work is essential to infusing your ribs with flavour and ensuring they turn out tender and delicious.
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Making the dry rub
Making a dry rub for your ribs is a simple process that can be done in advance and stored for future use. The dry rub is an important step in the cooking process as it adds flavour to the ribs.
To make the dry rub, you will need a selection of herbs and spices. The exact measurements can be adjusted to your taste, but a good base to start with is:
- 2 tablespoons of brown sugar
- 1 tablespoon of paprika (you can use smoked paprika for a smoky flavour, or hot paprika for spicy ribs)
- 1 tablespoon of salt (preferably kosher or smoked salt)
- 1-2 teaspoons of garlic powder
- 3/4 teaspoon of coarsely ground black pepper
You can also add some onion powder, cayenne pepper for heat, and a generous amount of salt and pepper to bring out the flavours. Feel free to experiment with additional spices such as chili powder, ground mustard, or cumin, adjusting the quantities to suit your taste preferences.
Combine all the ingredients in a small bowl and stir until well mixed. You can make a larger batch of the dry rub and store it in an airtight container at room temperature for future use.
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Cooking the ribs
Cooking ribs in a crock pot is easy and convenient. The first step is to prepare the ribs by removing the silver skin or membrane from the bone side of the ribs. This membrane is a thin layer of connective tissue that can become tough and chewy if cooked. You can ask your butcher to do this for you.
Next, you'll want to make a dry rub for the ribs. A simple combination of spices and herbs can be used, such as brown sugar, smoked salt, garlic powder, onion powder, paprika, black pepper, and herbs like rosemary or thyme. You can also add some liquid smoke to give it a smokier flavour. Cayenne pepper can be added for a spicier kick. Make a large batch and store it in an airtight container to use again. Coat the ribs generously with the dry rub, making sure to press it into the meat so that it sticks. You can do this step in advance and leave the ribs in the fridge for up to 24 hours before cooking to allow the flavours to develop.
Now, it's time to place the ribs in the crock pot. You can stand them upright with the meaty side against the wall of the cooker, or cut them into sections and place them flat. Layer sliced onions and herbs on the bottom of the pot, and add a little water or vinegar to create steam and help keep the ribs moist. Cover the ribs with your favourite BBQ sauce, adding more towards the end of cooking if needed.
Cooking time can vary depending on your crock pot and preferred doneness, but generally, ribs should be cooked on low for 6-8 hours or on high for 4-5 hours. The ribs are done when the meat is tender and easily pulls away from the bone.
Finally, for a sticky, caramelized finish, place the ribs under a broiler for a few minutes until the sauce bubbles and turns a deep brown colour. Cut the ribs into individual portions and serve with extra BBQ sauce on the side.
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Finishing the ribs
If you want to add a little extra crispiness to your ribs, you can finish them on the grill. Simply brush the ribs with barbecue sauce and place them on the grill until the sauce becomes sticky and starts to char.
If you want to keep your ribs warm after they have finished cooking, wrap them in foil and place them in the oven at 150 degrees Fahrenheit. You can also store your leftover ribs in an airtight container in the fridge for up to four days. Alternatively, store them in the freezer using a freezer-safe container for up to three months. To reheat, defrost in the fridge overnight and then warm in the oven at 300 degrees Fahrenheit or in the microwave.
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Storing leftovers
You can also freeze your leftover ribs for a later date. To do this, double-wrap the ribs in foil and place them in a freezer-safe container. They will keep in the freezer for up to 3 months.
When you are ready to enjoy your frozen ribs, thaw them overnight in the refrigerator. You can then reheat them in the oven at 275–300°F (130-140°C) for 30 minutes or until warmed through. Be sure to add more BBQ sauce to keep the ribs nice and juicy.
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Frequently asked questions
Cooking ribs in a crock pot with BBQ sauce is easy and convenient. Start by coating the ribs with a dry rub of salt, pepper, garlic powder, onion powder, smoked paprika, and brown sugar. Place the ribs in the crock pot, meaty side against the wall of the cooker, and cook for 4-8 hours on a low setting or 4 hours on high. Once the meat is tender and falling off the bone, remove the ribs from the crock pot, brush with BBQ sauce, and place under the grill for a few minutes until the sauce is sticky and caramelized.
To ensure the ribs are tender, cook them on low for 8 hours or on high for 4 hours. The longer cooking time on a low heat will ensure the meat is tender and falls off the bone.
The choice of BBQ sauce is down to personal preference. You can make your own or use a store-bought variety. As the BBQ sauce is a key ingredient, it is recommended to choose a brand or recipe that you love.
You can use a variety of ribs in a crock pot, including spare ribs, country-style ribs, baby back ribs, or beef ribs. Baby back ribs are cut from the loin and are smaller than spareribs, which are cut from the belly.
