One of the hazards of being married to a food blogger is that personal dinner requests are quickly usurped by whatever recipes I’m cooking for the blog that week. One evening, Ben arrived home enthralled by a recipe for Crockpot Ribs he’d seen posted to Facebook and asked if I could make something similar in the coming weeks. Kind, considerate wife that I am, I responded with, “Definitely! As soon as we finish the blog leftovers I already have in the fridge.”
That conversation happened more than a year ago. Wife of the year.
Fortunately for Ben, and for you, me, and anyone else on the hunt for a dynamite recipe for fall-off-the-bone, finger-lickin’, I’m-gonna-need-a-bigger-bib ribs, the perfect crockpot barbecue rib recipe landed right in my mailbox. It was worth the wait!
Not only does this crockpot ribs recipe work for any style of pork ribs (we did baby back ribs, but country-style ribs or spare ribs could be used too), it’s one of the best, easiest slow cooker meals to come out of our kitchen in a while. The prep takes less than 10 minutes, the barbecue sauce is homemade, and by the time the ribs are ready, your entire kitchen will smell like slow-cooked BBQ heaven.
I do not kid when I say that crockpot ribs landed on our doorstep. A few weeks ago, Robyn mailed me a copy of her beautiful new cookbook Add a Pinch: Easier, Faster, Fresher Southern Classics, and I immediately stopped what I was doing to sit down and page through it. As I was mentally debating which recipe to try first (“Roasted Figs with Goat Cheese and Nuts!” “No, it has to be the Baked Chicken Spaghetti!” “Wait! Cream Cheese Biscuits!”), my fingers gravitated to the slow cooker section. As if guided by a cosmic, pork ribs–loving force, the book opened to the Sticky Molasses BBQ Ribs. It was destiny. Ben was going to have his Crockpot Ribs at last.
I cannot say enough wonderful things about this recipe and Robyn’s book in general. (Pssst! I’m giving away a copy at the bottom of the post. Read on for details.) The recipes, while true in spirit to the traditional Southern classics that inspired them, feel fresh and original. You can feel Robyn’s warmth and charm in the writing on every page, and the photos are stunning. The book is also incredibly practical. For each recipe, you’ll find a wealth of helpful information, such as how to freeze and reuse leftovers. For example, in the book Robyn suggests using leftover Crockpot Ribs to make barbecue nachos, which I cannot imagine tasting anything short of spectacular.
Fortunately/unfortunately, I am going to have to wait until the next time I make the recipe to try said nachos. We invited our neighbor over for dinner the night I made the ribs, and between the three of us, we didn’t have a single baby back left!
I can see these easy Crockpot Ribs being an ideal fit for any summer party, from Memorial Day weekend straight on through to the Fourth of July and into Labor Day. Since you can prep the ribs ahead and serve them right out of the crockpot if you like, I also have this recipe bookmarked for times when I need to serve a crowd, save oven space, and for when I need to set up my meal at an alternate location, such as a friend’s potluck or even tailgate.
After two bites, Ben submitted his request for a second round of Crockpot Ribs. I can guarantee that with this simple, ultra-delicious recipe at my disposal, we definitely won’t be waiting another year!
Tools I used to make these Crockpot Ribs:
- Programmable slow cooker (switches to warm when done so food doesn’t overcook)
- Pastry brush (perfect for basting the ribs with that sweet, sticky BBQ sauce)
**Giveaway ended. Congrats to the winner, and thank you to all who entered!**
Fall-off-the-bone Crockpot Ribs. Easy recipe with a sweet and smoky BBQ sauce. The best recipe for slow cooked country-style, baby back, or spare ribs.
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours
- 3 1/2–4 pounds pork ribs, cut into individual ribs (spare ribs, baby back, or country-style will all work with this method; I used baby back)
- 1 cup ketchup
- 1/2 cup molasses
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon hot sauce
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- Spray a 6-quart or larger slow cooker with nonstick spray. Add the ribs in an even layer.
- In a small bowl or large measuring cup, stir together the ketchup, molasses, vinegar, hot sauce, chili powder, garlic powder, salt, and pepper. Pour half of the sauce over the ribs, then cover the sauce bowl and save the rest in the refrigerator.
- Cover the ribs and cook on low for 8 hours, until they are cooked and ultra tender. Serve immediately with the reserved sauce (I like to warm up the extra sauce for serving too).
Source: Add a Pinch: Easier, Faster, Fresher Southern Classics by Robyn Stone// All images and text © /Well Plated.
Serving Size: 1 (of 6), without additional sauce
- Amount Per Serving:
- Calories: 702 Calories
- Total Fat: 42g
- Saturated Fat: 16g
- Cholesterol: 175mg
- Sodium: 625mg
- Carbohydrates: 11g
- Sugar: 11g
- Protein: 40g
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
Thank you Robyn and Clarkson Potter for providing a copy of the book to the lucky winner and for letting me share this recipe. Giveaway is open to U.S. residents age 18 and older and will remain open until Tuesday, May 30th, at 10 a.m. CDT. One (1) winner will be chosen and will be contacted via the email address used to leave the winning comment. Winner will have 48 hours to respond, at which point a new winner will be chosen.
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