Meet the most fall-off-the-bone tender, no oven, I-think-I’m-gonna-need-a-bigger-bib Crockpot Ribs. Do yourself and every rib lover in your life a finger-lickin’ favor: put a batch in your slow cooker. TODAY.

The BEST slow cooker ribs with delicious BBQ sauce

The original catalyst for this easy crockpot ribs recipe was Ben’s enthusiasm for all things barbecue and my love for simple, hands-free cooking in the slow cooker.

Like my Instant Pot Ribs, these crockpot ribs have the deep, finger-licking-good flavor that you love but they’re so much easier.

After only 10 minutes of prep, you can let the slow cooker do the rest of the work. When the cooking time has ended, you’ll open your crockpot to find the best slow cooker ribs you’ve ever had.

These tender ribs are ideal for game day parties, easy weeknight dinners, or anytime you’re in the mood for something undeniably delicious.

Tasty pork ribs covered in the best BBQ sauce

Why I Love Crockpot Ribs

This crockpot ribs recipe will work for any style of pork ribs. We did baby back ribs (cook’s prerogative—baby back ribs are my favorite), but country-style ribs or spare ribs could be used too. I haven’t tried crock pot boneless ribs yet, but I see no reason why those wouldn’t work. I’d suggest shortening the cook time.

In addition to being one of the best crock pot recipes to come out of my kitchen in a long time, these slow cooker ribs have a full rack of winning qualities.

  • The prep is quick and easy. You’ll need less than 10 minutes to get them sauced and in your slow cooker.
  • The BBQ Sauce is homemade. I adore the recipe below, and if you are looking for some extra sauce to serve on the side or another saucy option, you can check out my homemade barbecue sauce.
  • Keep the oven off. Wondering how long to cook ribs in the oven at 200 degrees? Three to four hours! To me, that is a looooong time to have my oven running. The slow cooker will keep the house cool and the oven available if you need it for other endeavors.
  • Less risk of overcooking. While I adore the flavor of barbecue ribs made on the grill, how long to cook ribs on the grill is challenging even for pit masters (the New York Times agrees). Keep it simple and let the slow cooker do the work.
  • Super smells. By the time the crock pot ribs are done cooking, your entire kitchen will smell like slow-cooked BBQ paradise.

The Ingredients

  • Pork Ribs. Juicy, tender, and one of the best cuts for barbecue! While I made slow cooker baby back ribs, spare ribs or country-style ribs will also work.
  • Ketchup. A key ingredient in our BBQ sauce. While I’m not usually a fan (true confession), here it adds thickness and sweetness.
  • Molasses. Another essential element in our sweet, sticky sauce.
  • Apple Cider Vinegar. To add tangy flavor and balance the sauce.
  • Hot Sauce. For a little bit of heat.
  • Spices. Spices are the final component that takes our BBQ sauce to the next level. This recipe uses a combination of chili powder, garlic powder, salt, and pepper.

The Directions

  1. Spray a slow cooker with nonstick spray, and add the ribs. Mix the sauce ingredients, and pour half of it over the ribs.
  2. Cook on low for 8 hours, until tender. Serve immediately with the reserved sauce, and DIG IN!

Easy and tasty slow cooker ribs with delicious BBQ sauce

  • Thermometer. Ribs are safe to eat at 145 degrees F, but the temperature should be at 190 degrees F or higher to ensure the most tender meat. You can use an instant read thermometer to check the exact temperature.
  • Color. When done, the meat in the middle should be white, and there shouldn’t be any pink juices.
  • Bones. Check your ribs to see if the meat has drawn back from the bone. When done, the meat will expose some of the bone at the thin end of the ribs.
  • Flexibility. Your ribs should be flexible but not falling apart. When you think your ribs are done, grab one end with a pair of tongs and pick them up. The ribs should bend towards the ground without falling apart.
  • Tenderness. Gently insert a toothpick between two of the bones. If the toothpick goes in easily, then the ribs are done.

Delicious pork ribs slathered in the best BBQ sauce

What to Serve with Crockpot Ribs

Recommended Tools to Make Crockpot Ribs

  • Programmable Slow Cooker. This one switches to warm when done so food doesn’t overcook.
  • Pastry Brush. Perfect for brushing the ribs with that sweet, sticky BBQ sauce.
  • The Add a Pinch Cookbook. My friend Robyn’s book and the source of this sticky crockpot ribs recipe. It’s loaded with delicious recipes that, 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.

Since you can prep the pork ribs ahead and serve them right out of the crock pot if you like, I have this recipe bookmarked for times when I need to serve a crowd, when I need to save oven space, and for when I need to set up my meal at an alternate location, such as a friend’s barbecue or even a tailgate.

I can guarantee that with this simple, ultra-delicious recipe at your disposal, you’ll find every reason to make these slow cooker ribs.

pork ribs made in a crockpot

Crockpot Ribs

4.94 from 31 votes
How to make fall off the bone tender Crockpot Ribs. Easy slow cooker recipe with a sweet and smoky barbecue sauce. No oven required and perfect every time!

Prep: 10 mins
Cook: 8 hrs
Total: 8 hrs

Servings: 6 servings


  • 3 1/2 to 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).


Serving: 1(of 6), without additional sauceCalories: 702kcalCarbohydrates: 11gProtein: 40gFat: 42gSaturated Fat: 16gCholesterol: 175mgSodium: 625mgSugar: 11g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I’m pretty sure that rain is predicted for our area but that won’t stop us from putting something on the grill.
    We’re very lucky that we’re under roof when using it so weather doesn’t matter to us…my husband grills all year round. We actually are going to have ribs along with oven roasted potatoes – thus making things all finger food. I’ll also be making strawberry shortcake for dessert using homemade shortcake. We like that the best along with plenty of fresh whipped cream, of course! Have a nice holiday weekend.

  2. I cannot wait for grilling season to start! My favorite thing on memorial day is a side of grilled veggies and grilled corn on the cob!

  3. I want to say grilled chicken pasta salad is on the menu, but now I might change my mind to these beauties. My husband is also always asking about ribs at home. I think I will have to put these on the menu for sure. I also love that the bbq sauce is only sweetened with the molasses.

  4. I love the “hazard of being married to food blogger” bit. My wife has the same problem being married to butcher shop owner. Whatever she is eating that week is going to be on sale in the next few weeks and we need recipes to share! Great recipe, I love making ribs in the slow cooker too. I just brush sauce on and then pop them under the broiler after they’re done cooking for a bit of a glaze on them. Delicious!

    1. Thanks so much, Nick! I appreciate that tip about sticking them under the broiler when they’re done—sounds delicious!

  5. A fan favorite for us is an Italian 5 bean and pepper salad. Chopped sweet peppers, red onion, fresh parsley, olive oil, white wine vinegar and your favorite beans (kidney, great northern, chickpeas, butter beans, and cannellini are all wonderful!)

  6. I’ve done ribs in a crockpot before, works great. Although I’m more of a dry rub  kinda girl, this sauce looks lovely!  As for the weekend, we have out of state relatives coming to visit and I’m looking forward to making DESSERTS!  Will do dark chocolate brownies, a lemony cream cheesy pie thing with berries, and YOUR (vegan) caramel apple crisp recipe!!!  The cookbook looks fun!  Thank you!

    1. I added a little Kahlua because I didn’t have bourbon and I also and some brown sugar outstanding came absolutely outstanding

  7. I’m looking forward to making my first pasta salad of the season – my go to has artichokes and sundried tomatoes. Always a hit!

  8. This looks like a great recipe!

    I enjoy both your blog and hers! I am excited to break out the ice cream maker to make some strawberry ice cream.

  9. I’m really looking forward to making these!. As for Memorial Day weekend, it’s the official start of grilling season so I’m looking forward to enjoying a hot dog or two. I also plan on making some grilled zucchini!

  10. I am planning on making strawberry rhubarb (all fresh and local) crumble bars and fruity pebble rice crispie treats :)

  11. I’m willing to try the : Baked Chicken Spaghetti, which you mentioned… for we all love pasta here at home!!

  12. I’m looking forward to hitting the farmer’s market and seeing what looks good, and then grilling some steaks on Sunday with friends!

  13. Funny you posted these because I keep going back and forth with ribs or pulled pork in the crock pot? Your pictures, however, are making me lean towards ribs! They look delicious. 

  14. We’re actually traveling to San Francisco for the weekend to celebrate my husband’s 40th, so I won’t be making anything!! :)

  15. I’m going to a cookout with friends and am excited to make a greek chickpea salad to take along as a side!

  16. I’m making your Grilled Corn & Avocado Salad for the second time! It’s so good I could eat it everyday! I’ve made many of your recipes and have loved every one!  So keep them coming and thank you!

  17. we are having bbq ribs, I think I will cheat and start them in the crockpot and then finish them off on the grill. I hate having to stand over the hot grill while everyone is have a good time. this will really make it easier and still give me the crispy edges

  18. I’m looking forward to chicken and veggie kabobs on the grill and trying to make a blueberry galette for the first time!

  19. I’m looking forward to grilled corn on the cob for the holiday weekend.  I’m tempted to make these ribs too! They’d go great with the corn!

  20. Definitely going to try Crockpot Ribs!!!! They look insanely yummy and easy as well! My wife will be in Heaven!!!!

  21. Grilled Mexican street corn! I just bought my daughter that cookbook for her birthday, it is awesome!

  22. We are having a family pot luck party over the weekend. I am bringing Dill Pickle Potato Salad. It’s very popular with fans of dill pickles!

    I made ribs in the crockpot recently and they were tough and bland. I am going to try this recipe you posted. Sounds delicious!

  23. We are moving so I will not be cooking – BUT – I will be taking some Graeter’s ice cream to my aunt’s house :)

  24. I am excited to grill chicken and zucchini for Memorial Day! I love to use Italian dressing to marinate the chicken and grilled zucchini is so bomb :) 

  25. Erin, I am most looking forward to making a double blueberry pie with a graham cracker crust. For the fruit filling, you heat half of the berries in a sauce pan to make almost a jam and then mix in the half of uncooked berries. The combo of cooked/uncooked is ingeniously simple.

  26. Looking forward to your Broccoli Quinoa Salad this weekend.  The kids were surprised by the lemony dressing and loved it.  –  very creative.5 stars

  27. Thank you for this recipe – good one for Memorial Day….
    going to hit the print button right away :0)

  28. Memorial Day is our day to use the grill so we do sausages, steaks and hamburgers on the grill. I make a potato salad, corn-on-the-cob and a green salad to go with the meat. This recipe looks easy and delicious!

  29. I am looking forward to having the family over and celebrate with good old fashioned hamburgers, hot dogs, homemade baked beans with bacon and smores around the fire pit. It is a holiday, right? We can eat healthy the next day!

  30. I just want to say your blog has gotten me through law school! I’ve been able to make quick + easy meals while working full time and studying – all while enabling me to stay healthy and guilt free!

    This Memorial Day, I’ll be making my grilled corn salsa that I make in 3 batches, just to have enough for everyone that LOVES it! It’s so delicious and easy to make! Thanks for posting such great recipes; I’ve already started pinning recipes to make post-bar exam (when takeout food finally gets sickening) :) 

  31. I’m sure there will be potato salad but it depends on what days kid 1 is working since it’s his favorite. 

  32. Although I’m vegetarian, I have to say these ribs look fabulous! ? I can’t wait to make my raw cauliflower salad for the upcoming holiday weekend! ?

  33. I love to make Texas caviar on Memorial Day because it’s a fresh and  more healthy dip that people can’t get enough of!

  34. I’m looking forward to making one of my summer favourites – an Orzo salad! Complete with toasted almonds, fresh veggies and herbs with a lemon dressing. I even went and bought plants to start my herb garden last weekend so that I can make this dish – and have fresh herbs all summer :) Can’t wait!!

  35. This sounds amazing! Thank you for sharing!!!
    I can’t wait to make Strawberry Spinach salad with balsamic dressing & candied walnuts! Perfect for summer! Also a refreshing orzo salad :)

  36. Ribs on the grill! ** And a simple 3 ingredient red potatoe salad recipe i call our “Grand Canyon Potato Salad” – red potatoes, mayo, green onion ( salt & lots a pepper) DELISH! 5 stars

  37. I am going to try this barbecue sauce recipe with pork chops instead of ribs. It sounds delicious!

  38. Erin, let me just say that I hope to get to Milwaukee just to meet you! Every time I see one of your posts I get super happy just thinking about what I may get to joyfully prepare for family and friends. Each time you post I immediately print out the recipe and make it in quick succession. I am sorry to say I have not posted before but everything I make from your blog is a winner!! I just made the tasty broccoli quinoa salad on Monday and my husband and I are pretty obsessed with the lemon buttermilk dressing!!

    We have had houseguests who were here for the husband’s treatment in April at MD Anderson Cancer Center and we all thoroughly enjoyed eating many of your recipes. They were so grateful to be able to eat such healthy, delicious foods.

    I appreciate all you do to create delicious food recipes along with splashes of humor and insight topped off by enticing photos of the food!

    I am looking forward to making the ribs over Memorial Day. We have a houseful here to celebrate graduations and it will be the perfect, yummy, easy-to-double meal to fix for a crowd.

  39.  My hubby and I will be celebrating our 6 year anniversary over memorial day  at the GA Renaissance Festival,  so I won’t be cooking anything!  Just feasting on Turkey legs and pirate’s mead. :D
     if we were going to be home,  I’d be making my grandmother’s famous ambrosia salad. Yum!

  40. I’m most excited to try a new recipe for Mexican pasta salad over the weekend! Of course we’ll grill some of our other favorites too but we love to try new things. That’s why I love getting your emails! Thanks!

  41. Given the nutrition information, I would probably make this into more servings than the 6 specified.  This recipe is a good reason to use my crockpot for making something other than yogurt and granola.  Glad to know that you finally (!!) got through all those blog leftovers…

  42. Wow! Those ribs sound fantastic! Will definitely give them a try. As to Memorial Day plans for cooking, we often do some grilling. Bratwurst is most often on the menu but we may have to try your crockpot ribs instead.

    I have recently pulled out our crockpot and have a new chicken recipe cooking away in it for tonight. Did some beef a few days ago and I’m inspired to try more crockpot recipes with the heat of the summer dead ahead. Thanks for sharing this recipe from Robyn’s cookbook.

  43.  Crockpot ribs! You had me at molasses! Just happens to be my husband’s favorite thing, so will definitely be trying these ribs. Thanks for the recipe. 

  44. I would love to try this recipe as is, but also as a Chinese Rib version, with five-star spice. Pretty sure I’ve seen something like that done before, and for some reason, it popped into my head when I saw your photos.

  45. Living in Az, we grill all year around, but this weekend is for hot dogs, hamburgers, brats, metts and the like. Round it out with grilled corn on the cob and some good baked beans and we are ready. Unless my husband see this recipe, then I have a feeling ribs may be on the menu. LOL

  46. Whoa! I hadn’t even been thinking about that. So glad I saw this give-away!
    I’m def going to make your Grilled Corn, Avocado, and Tomato Salad E.C.!5 stars

  47. Since it is my nephew’s 16th birthday, he is requesting burgers on the grill. I will definitely try these rib’s soon.

  48. I’ve got 3 racks of ribs in my freezer right now just waiting for Memorial Day, now I have a perfect recipe.
    Can’t wait to try these. Thank you for this recipe and all the others I’ve tries and LOVED !!! You’re the BEST!

  49. I’d like a recipe for a red white and blue cake involving strawberries and blueberries for Memorial Day.  I can’t wait to make the ribs.

  50. I’m going to a canine agility games and potluck day. I’m looking forward to trying a new Mediterranean bulgar salad. It can be served room temperature which is a real plus for such activities. However, these ribs sound to die for, and I will be trying them soon! (Anything with molasses in the sauce just HAS to be good.)

  51. I plan to grill every veggie I can get my hands on and serve on a platter, drizzled with olive oil and topped with fresh herbs, with grilled bread and a selection of cheeses and olives. can’t wait!

  52. This weekend I will be heading out of town with two of my besties from elementary school on our annual Girls’ Trip. This year, we are going to hang out in a timeshare condo in Breckenridge, Colorado. I can’t wait! I also can’t wait to make breakfast for the girls…Boozy Apple Pie Smoothies. And YES, there will be booze in those slurpy little glasses of pure delight! The girls will probably ask for seconds, thirds…who knows! After all, we are supposed to have fun. Right? Hmm…I think I’ll follow with the boozy theme and make Crock Pot Bourbon Chicken for dinner. What could be easier! When we return from a full day of shopping to our hearts’ content and purchasing our annual matching Pandora beads, we can kick up our tired feet, snap a pic of our painted toenails for our scrapbook, and dig in! Followed by…drumroll, please…Irish Whiskey Ice Cream with Salted Caramel, of course! Thanks so much, Erin, for the yummy recipes.5 stars

  53. My daughter has been begging me to make hot dogs, so I’ll be making homemade Split Top Hot Dog Buns for the first time.  What fun! 

  54. I’m looking forward to making and trying a new potato salad recipe! I don’t like traditional potato salad with the eggs and mustard, but the one I’m making has ranch dressing and bacon! :D

  55. We are doing Navajo Tacos (meat mixture in the crockpot of course), but you can bet that these ribs are not going to be a year from now! 

  56. Most food is better on the grill but I love to butterfly some mackerel paint the flesh side with a little Dijon mustard, garlic potatoes, some ribs and salad. (Love ribs cant wait to give this recipe a go)5 stars

  57. Without question it is the Buffalo Chicken Sweet Potatoes. Being from Western NY, wings are always popular and we are sure to crash someone’s party this weekend. Who can turn away those bringing a crockpot full of the chicken (with an extra bottle of Frank’s just in case…) and another full of sweet potatoes to top? We might not even need to bring beer!
    This has become a staple in our house. Make an extra large batch and put smaller portions in the freezer for those last minute meals as well.

  58. Oh, my GOSH….my problem solved for this weekend. We are going to a BBQ hosted by vegetarians, and since half of the guests aren’t, I’m one of the ones asked to bring the “meat”……I’m tired of bringing the marinated flank steak….this will be perfect, Slow Cooker to GO BBQ Ribs…..I am quite certain this will be a hit!! Thank you for coming to the rescue……

  59. I am going to make the crock pot ribs this wrekend. We don’t have plans or guests coming-just me and the kids. We can’t wait ?thanks for sharing!

  60. I’m most excited to make burgers on the grill with my dad. He’s the expert but I do anything to be able to take the tiniest of responsibility in making that wonderful creation.

  61. Delicious fall off the bone ribs without the hassle. Love your recipes. Keep them coming! Thank you!5 stars

  62. Very excited for sweet corn this weekend! I love making sweet potato and sweet corn salads with red peppers and black beans. It would be a great side for these ribs!

  63. Thanks for this recipe.  <3 Love Ribs, but am not much of a BBQ-er for only Hubby and I.  This recipe is an "ALL-YEAR ROUNDER".  So I can love BBQ anytime! 
    Simple, easy – I look forward to DEVILED EGGS at BBQs – among the many other delicious dishes. 

  64. We will be making a smoked boston butt pork roast. These are so yummy and the wonderful potato salad and all the other sides. Wow , I can’t wait.

    I know this cookbook has a lot of wonderful recipes and I do love to cook.

  65. We’ll have barbecued ribs this Memorial Day, but these Crockpot ribs look mighty delicious. I’ll try them soon.

  66. For the weekend it will be grilled chicken, along with some grilled corn on the cob. Having my daughter and her family here will be exciting as well as my other daughter. Memories for sure.

    Enjoy your Memorial Weekend!

  67. I know grilling and barbecue’s are associated with Memorial Day, but I am craving some Mexican food with a little spice. I think you had me at the baby back rib nachos.

  68. I’m going to rename these, “Oh my gosh ribs”.  Definitely making these for Memorial Day and then a quick finish on the grill.  Also, grilled artichoke pizza sometime this weekend.  Dessert has to be Carla Hall’s grilled cornbread with homemade blueberry sauce.

  69. I am such a sucker for ribs. LOVE this slow cooker version AND Robyn and her cookbook!!

  70. BBQ!!! I’m from K.C. and that’s my go to food anytime of the day or night. And now you can have Nachos too??!! All I can say is AWESOME AND keep ’em coming!
    Thank you for your outstanding contribution to my gastronomical delight!!!
    GOD BLESS! <35 stars

  71. Well, Erin…I’d have to go with these ribs. I stared at the pictures with a look similar to a werewolf spotting a maiden walking alone through a dark forest.

    There is a reason for son’s relatively new girlfriend is vegan. Since he’s a great guy, and cares for this young woman, of course he decided to show his support by eating pretty much strictly vegetarian. You can imagine my relief that he didn’t decide to go the vegan route. However, since I work full time and have no desire to cook two separate meals, I decided to eat vegetarian (through the week at least) as well, to show MY support. Stupid, stupid woman.

    Although I know it’s good for me, and we’ve always enjoyed vegetarian dishes, I panicked a little…no meat? Wha?

    To the point – they are off to visit her relatives out of state this weekend, sooo…I’m pretty excited about breaking out the crock pot for these ribs! I feel naughty…and

    Thanks for sharing it. Your timing is impeccable – like the werewolf, I can hardly believe my luck!

  72. I was thinking of making either veggie filled lasagna or some sort of dessert. Though, I’ve spent the past two days in the hospital with the hubby and think I’ll need to change the menu to soups and other lighter things. It’ll be my first time making soup! (We just married 5 months ago so still getting trying new types of food, thankfully he’s super supportive even when dishes don’t turn out the way I would’ve liked!)

  73. I think the thing I look forward to making is my mini strawberry shortcake. I also want to make something with some cherrys I have frozen and also some rhubarb. Yum! Can’t wait!

  74. Oh thank you SO much Erin for sharing this! This recipe is just PERFECT for the holiday weekend!
    Your kind words and review of the cookbook touch my heart and you are so sweet to do a giveaway of the book too!
    I hope you and your family enjoy the recipes in the book as much as my family does!
    Hugs to you Erin!
    Robyn xo

  75. Homemade Apple Pie with homemade Ice cream, yum and of course hamburgers and gourmet hotdogs on the grill, thanks so much for your wonderful recipes….

  76. I am sure I will be making homemade cinnamon rolls, the family has been begging for some. Thanks for the giveaway. 

  77. I am looking forward to making Baby Back Ribs — only I will make them in my new Instant Pot this time! I made them that way a few weeks ago and they were GREAT!!

  78. Judy, I’m sorry the ribs didn’t turn out perfectly for you! It’s so hard for me to say exactly without being in the kitchen with you. Your slow cooker might run hotter than average (every crock pot is a little different), and the higher cooking temp definitely could have impacted them. Baby back ribs are also trickier to cook, because they are smaller and trimmer than other cuts. Next time, I’d try checking them even earlier. You could also switch to a fattier rib (like spare ribs), as those are much more difficult to overcook. Regardless, I know it’s disappointing to try a new recipe and not have it come out, so I’m sorry that was the case here!

    1. Erin – I posted the note before we ate them. I ended up moving the ribs to a sheet pan, pouring the rest of the BBQ sauce on them, transported them to the gathering, and warmed them up in the oven with extra BBQ sauce available if needed. Ended up with GREAT RIBS. I’ll try different ribs next time. Thanks for your quick response!5 stars

  79. I’m most excited to make my homemade macaroni and cheese, it goes so well with anything from the grill!

  80. Meaning I’m by myself this memorial day, I’m just quickly grilling up some chicken fajita kebab’s but I can’t wait to try out these ribs!!

  81. Your ribs look soooooooooooooo good. It’s supposed to be rainy but I usually hold an umbrella while I grill. Looking forward to some barbecue chicken and pasta salad!

  82. You read my mind Erin! My hubby is a huge fan of ribs and he also had been asking for bbq ribs and this recipe couldn’t come in a better time!! Beautiful shots as always!

  83. Oh my, these ribs look delicious, and I am sure they would make my husband very happy. We grilled steaks for my dad’s birthday Saturday and hamburgers with a neighbor on Sunday. Yesterday was all about my SIL birthday. This cookbook sounds great, and I thank you for the chance to win.

  84. Is it possible to cut the 4 lbs of ribs into sections of 4-5 individual ribs together, instead of cutting all of them into individual ribs? Will I need to cook them longer? Thanks so much, making these on Thursday or Friday!

    1. Hi Jess, I’ve never made slow cooker ribs without cutting them apart, so I can’t say from experience. That said, after referencing a few other recipes online, leaving them in sections seems to be an option. You might want to check a few of the recipes yourself and adjust the cooking time as needed. I hope you enjoy!

      1. Hi, Erin! I made these yesterday-delish! I decided to cut them into individual ribs, it took quite a bit of work. I made an extra 1/2 cup of sauce, it was awesome! Thanks for this recipe!5 stars

        1. Extra sauce is never a bad idea, Jess! I’m glad you enjoyed the ribs—thanks so much for taking the time to leave this great review!

      2. I always cut into sections and use same cooking time. It’s  also easier to pull the membrane off of the back cutting into sections rather than individual ribs. I also ALWAYS have more than one layer and never had an issue. Just use more sauce. 5 stars

  85. We made these yesterday and they came out perfectly! The meat was so tender and was falling off the bone. It was super easy to prep before heading off to work. We did need to move some of the ribs around to get them into a single layer in the slow cooker. (We have a 6 quart.) We also used baby back ribs, but a little under 3 pounds. (That was the largest they had at the store.) Definitely going to make this again soon…maybe for Father’s Day!5 stars

    1. Lauren, I’m so glad to hear the recipe was a winner! Thanks so much for taking the time to share your feedback!

  86. Love this! Anything to not have to turn on the oven in the summer. I recently made ribs int he Instant Pot, which is also a great way to make them. I want to give this slow cooker recipe a shot!5 stars

  87. I’ve made these, and even used a store-bought bbq sauce when I had limited time. They come out so yummy, and so much easier than the usual way of cooking ribs, which btw, I’ve never done. :)4 stars

  88. I made these for Fathers Day and they were amazing! My 5 year old son who hardly eats meat said “these ribs are better than chocolate”!! This is a new staple in our house for sure.5 stars

  89. I’m trying to double the recipe right now as we speak, so my ribs are in 2 layers, not one. Hopefully they will still turn out amazing. It seems like they are not as “sticky” as yours look in the picture, as the ribs are pretty fatty and a lot of the fat has melted and is in the crock pot as a lot of liquid. My plan is to continue cooking for the 8 hours (probably 8.5) then put on baking sheet with sauce and get a nice stickiness to them. We shall see!

  90. My ribs are tough ,do I need to cook them longer ? Started last night….on high….then now cooking on low for 3 hrs for a total of like 8…tasted one …it’s tough.what did I do wrong ?

    1. Hi Sally, if your ribs were tough, it’s likely that they need to be cooked longer. (But it’s hard to know for sure without being in the kitchen with you!) Every slow cooker seems to be a little different, but I only have experience cooking these on low for 8 hours. I hope they turned out well if you continued to cook them!

    1. Hi Holly! I only have experience cooking the recipe for 8 hours on low, so you are welcome to give it a try but I can’t say for certain the timing would work out. I hope you enjoy if you give them a try!

  91. This is a fabulous way to cook ribs. Foolproof way to cook them.  I cut these delectable little baby backs into sections and put a dry rib rub all over them the night before. I use a fabulous rub recipe that I’ve used for years from All Recipes site.  Then I pull them out of the refidgerator in the am and slather them with your BBQ sauce with some added liquid smoke and honey. I also basted with some of the leftover sauce and broiled them for a few minutes while I was warming the rest of the leftover sauce on the stove. Just awesome ribs. Try that rub recipe from AR.  Gives it a nice flavor. Thanks for sharing this recipe again. Already planning these for my Fourth of July dinner. Now if I could only make a potato salad just as delicious as these :(5 stars

  92. I’m so happy I found this! My girlfriends mom brought ribs over cause she couldn’t cook them and we didn’t have any pans. So I went a step further and put a dry rub on the ribs and coated them in barbecue. They were the best ribs ever!!5 stars

  93. Oh my goodness! Delicious! Fall off the bone and made enough for two meals for my husband and I. I made Cole slaw and beans on the side. Sooo easy!5 stars

  94.  What do you think about using Sweet baby Ray’s barbecue sauce instead of homemade. I made your instant pot ribs last night using that sauce and rub and they were truly awesome! I’m just experimenting with your other recipes and wondered if you need to use a dry rub for the crockpot ribs and if you could use Sweet baby Ray’s barbecue sauce. Thank you so much for the instant pot recipe. 

    1. Hi Lois! I’ve never used store-bought sauce for this recipe, but other readers have reported success with it. If you decide to try it, I’d love to hear how it goes, and I’m so happy you enjoyed the Instant Pot Ribs recipe!

  95. Hello, I’m just wondering if I can put more than one layer of ribs in the crockpot to cook?  We are having a party tomorrow and one rack will not cut it.

    1. Hi Megan! I have not tried the recipe this way, but other readers have reported success with a double layer. I hope you enjoyed the recipe!

  96. FANTASTICALLY tender and juicy! My wife doesn’t like BBQ sauce so I just use a rub and put some apple juice into the crockpot (I used 6oz, probably only needed 2oz) and, as advertised, these were fall-off-the-bone tender and juicy. While I love my smoker, winter-time in WI makes that a tricky prospect so from now on, the crockpot will come out while the grill hibernates.

    They were the PERFECT SuperBowl food and the set-it-and-forget ease of this recipe left me free to entertain and eat whenever we wanted to.5 stars

  97. Hi Erin   I made your crock pot BBQ ribs for Super Bowl Sunday. What a hit!!!Everyone  loved them and it made an easy going day for me. Definitely will have them again and again!! Nonna🤗5 stars

  98. Delish!! Made it last week. I varied the recipe as follows in case anyone else is interested:

    I used 5 lb. of ribs. I doubled the sauce ingredients, as well as added 8 tsp. of celery seed. I removed from the crockpot at the end of the cook time and placed under the broiler for a few minutes to get some crispiness. My men went WILD over it!!! I also paired it with cabbage steaks (recipe on this site) which were so good! Thank you! Making this again today with baby back ribs! This will be my go to for incredible bbq ribs!5 stars

  99. This is the BEST and EASIEST rib recipe I’ve ever made.
    So flavourful.

    I will be making it over and over again.
    Got rave reviews from the family too5 stars

  100. Another winner from you. Whole family enjoyed them tonight, even the dogs begged haaaard for a taste! :D

    Thanks for all the great eats.5 stars

  101. This recipe worked out really well, the ribs were tender and delicious. I especially loved the bbq sauce which is a stand-alone recipe better than anything I’ve bought in the grocery store, and will use this as my go-to stuff (it’s so easy to make). I ‘might’ try moving the cooked ribs to a hot oven and basting them with the sauce, to see how that would work some time. Many kind thanks for the recipe!5 stars

  102. I made this last night. My boyfriend cleaned his plate. He said he never knew crockpot ribs could taste so good. I am satisfied with how good these came out as well. 5 stars

  103. Hello, I tried recipe with country style ribs  and cooked in crockpot on low for 8 hours.  Sauce was amazing and ribs were falling off the bone but meat was tough.   Just wondering if I undercooked or overcooked or maybe it was type of ribs I used?   Thanks in advance!  

    1. Hi Julie! Country style ribs are a little tougher in general, so I think if you do a cut like baby back next time, you’ll likely enjoy them more. Country style can cook more quickly too, so if you use them again, I’d try cutting the cook time down a bit and see if that helps. I hope you still enjoyed them!

  104. Delicious! The entire family LOVED this recipe. I will NEVER buy another BBQ sauce from the store. Thanks Erin for another fantastic recipe.5 stars