These BBQ Crockpot Ribs are SO easy to make! When cooked low and slow, the meat gets infused with flavor and practically falls off the bone. Once you try this slow cooker recipe, you’ll never make ribs any other way.

Crockpot ribs are spread out on a white platter.


Crockpot Ribs

This might just be the very best rack of ribs you ever eat. Baby back ribs are cooked low and slow to tender perfection with minimal work on your end! This is a set it and forget it recipe that’ll really blow your mind. I love serving these slow cooker ribs to family and friends because it tastes like I spent a ton of effort over a grill to achieve such perfect results.

All you have to do is pop the ribs in the Crockpot, smother them with the best BBQ mixture, then let the slow cooker do all the work for you. Sometimes I like to toss the cooked ribs in the oven under the broiler for just a few minutes to caramelize a little bit, but that’s entirely optional. You’ve never made ribs this easily before!

Let’s talk about what makes this recipe so drool-worthy… the flavors! The ribs are first coated in a dry rub before a savory and sweet mixture of chicken stock, apple juice, apple cider vinegar, Worcestershire sauce and liquid smoke is poured on top of them. When there’s just just 30 minutes left of cook time, the barbecue sauce is brushed on to add that final touch of mouthwatering flavor.

Ribs are placed in the Crockpot.

How to Make Crockpot Ribs

This Crockpot ribs recipe is going to be your new go-to recipe whenever you have a rack of ribs in your fridge! For more detailed step by step instructions just scroll down to the recipe card below.

  1. Prepare the ribs. Lay the ribs on a flat surface. Gently pat them dry with a paper towel. Cut both racks of ribs in half. Trim off any excess fat and remove the silver skin from the back of the rack.
  2. Add dry rub. Coat the ribs with dry rub on both sides. Press it into the meat with your hands to really help it stick.
  3. Whisk together the liquids. In a mixing bowl, whisk together the chicken stock, apple juice, apple cider vinegar, Worcestershire sauce and liquid smoke.
  4. Cook the ribs. Place the ribs in the Crockpot with the cut ends of the bones facing the bottom. Pour the liquid mixture all over the ribs. Cover and cook on high for 3-4 hours or on low for 6-7 hours.
  5. Add BBQ sauce. After the ribs are done cooking, add BBQ sauce all over (brush it on so they’re evenly coated if possible) and cook for another 30 minutes. Make sure to serve them with even more BBQ sauce for dipping!
  6. PRO TIP: Achieve a caramelized coating by placing the ribs on a baking sheet after cooking and brush with BBQ sauce. Broil for 3-4 minutes or until caramelized and sticky!

This post may contain affiliate links which won’t change your price but will share some commission.

We love this programmable slow cooker with auto warm setting by CrockPot! It’s a great way to make dinners easy and keep them warm until you’re ready to eat. We pull this one out at least once a week and the price can’t be beat!

Click to Buy!
A single rib is being lifted by tongs.

Ingredient Notes

Take a quick look at these notes before you head to the grocery store! For ingredient measurements, scroll down to the recipe card towards the bottom of the page.

  • Baby Back Pork Ribs – Remember to trim the fat and remove the silver skin from the backside of the ribs!
  • BBQ Rub – I like to use my homemade dry rub whenever I have the chance.
  • Chicken Stock – Homemade chicken stock is another ingredient I love using when I have it on hand.
  • Apple Juice – This adds the perfect amount of sweetness to the liquid mixture that cooks the ribs.
  • Apple Cider Vinegar – Try not to swap this ingredient with any other vinegar! Apple cider vinegar creates the best balance of sweet and tangy flavors.
  • Worcestershire Sauce – This creates the best subtle note of tangy, savory, umami flavor.
  • Liquid Smoke – I love the smokey flavor this creates! Try not to add too much because it can easily overpower the other ingredients.
  • Barbecue Sauce – If you like a little spice, try using my favorite homemade spicy barbecue sauce.
A platter is topped with ribs and a small bowl of barbecue sauce.

Check out more of my favorite easy ribs recipe!

For more easy BBQ ideas, follow us on Facebook!

Crockpot ribs are spread out on a white platter.

Get the Recipe: BBQ CrockPot Ribs Recipe

Yield: 8
Prep Time: 15 minutes
Cook Time: 4 hours
Broiler Time: 4 minutes
Mouthwatering, tangy-sweet BBQ ribs that practically melt in your mouth. A slow cooker transforms this classic into a hands-off, unbelievably delicious meal.
5 from 1 vote
Print Recipe Rate Recipe Pin Recipe

Ingredients

  • 2 racks baby back pork ribs, trimmed and silver skin removed from the backside of the ribs
  • 1/4 cup BBQ Rub
  • 1 cup chicken stock
  • 1/4 cup apple juice
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon liquid smoke
  • 1 1/2 cups barbecue sauce

Equipment

  • 1 slow cooker

Instructions 

  • Arrange the ribs on a flat surface and pat dry with a paper towel. Cut both racks in half. Remove the silver skin from the back of the rack and trim any excess fat.
  • Coat the ribs with the dry rub on both sides of the rack patting the rub to help it stick to the meat. (You can prep the ribs and refrigerate up to 24 hours in advance.)
  • Whisk together the chicken stock, apple juice, apple cider vinegar, Worcestershire sauce and liquid smoke.
  • Arrange the ribs, with the cut ends of the bones facing the bottom of crock, in the slow cooker and pour the liquid over the ribs.
  • Cover and cook on high for 3-4 hours or low for 6-7 hours.
  • Brush the ribs with the barbecue sauce and cook for 30 minutes longer.
  • Serve with additional barbecue sauce.

Notes

To get a caramelized coating, arrange the ribs on a baking sheet after cooking and brush with barbecue sauce. Broil for 3-4 minutes or until caramelized and sticky.
Rest for 5 minutes before serving.
Calories: 454kcal, Carbohydrates: 30g, Protein: 29g, Fat: 25g, Saturated Fat: 9g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 0.2g, Cholesterol: 99mg, Sodium: 779mg, Potassium: 605mg, Fiber: 1g, Sugar: 20g, Vitamin A: 350IU, Vitamin C: 2mg, Calcium: 142mg, Iron: 4mg
Author: Kellie
Course: Dinner
Cuisine: American, Southern