Easy Slow Cooker BBQ Ribs | Best Crockpot Barbecue Ribs Recipe (2024)

FAQs

Should ribs be covered in liquid in a slow cooker? ›

Don't worry that the ribs go into the slow cooker without liquid; the heat is gentle enough that the ribs do not burn, and the meat releases liquid as it cooks, so it braises in its own spiced juices. (You could also make these ribs in a pressure cooker by following this recipe.)

Add a bit to the bottom of the crockpot to keep things steamy inside the crockpot, but you won't cover the ribs. Why are my ribs not tender in the slow cooker? Ribs that aren't tender are usually a result of undercooking. All slow cookers vary a bit, so keep an eye on things and test for doneness.

Can You Slow Cook Ribs Too Long? Yes, just like oven baked ribs, if you leave them in the crockpot for too long they can become dry and tough. This will likely not happen, but it is possible. So just use the timer on your crockpot if it has one or set your own.

Cover and cook on HIGH for 4-5 hours or on LOW for 7-9 hours OR cook until ribs are fall apart tender. Rotate ribs once during cooking so they cook evenly. Cooking time may vary between slow cookers.

Add water, apple juice (or apple cider vinegar) and liquid smoke (optional, but recommended for that great smokey flavor). Place the ribs upright, with the meat side facing out. If you're using one large rack of ribs, then circle them around the pot.

You may, if desired, spritz or mop your ribs while smoking with a liquid of your choice. Apple juice or cider, butter, Dr. Pepper, apple cider vinegar, beer… there are plenty of options.

The secret to incredibly tender ribs is baking them low and slow. Baking ribs in the oven is so easy. 95% of the cooking time is spent relaxing while your ribs transform into fall-off-the-bone perfection.

This is because ribs are naturally tougher than a lot of other meats, so you need to break them down slowly through cooking. Low and slow works best for this because it gives the meat plenty of time to break down and become more tender—without losing all its moisture in the process.

Cooking any kind of meat for too long will usually leave it dry, tough, and utterly unappealing. In all honesty, cooking BBQ ribs to perfection is something of an artform. It's not something the home chef does very often, and overcooking the ribs is a common way to disappoint yourself when you sit down to eat.

It is best to thaw meat or poultry before putting it into a slow cooker. Frozen pieces will take longer to reach a safe internal temperature and could possibly result in foodborne illness.

What goes well with ribs? ›

When it comes to ribs, there's the hot sides we always love—mac and cheese, baked beans, grits, and collard greens. But we also like offering cool and fresh pairings for the steamy main dish, like deviled eggs and potato salad, especially when the summer heat tends to be overwhelming—your guests will thank you.

Bake, covered tightly with foil until tender, about 3 hours. Editor's Note: A tightly sealed pan topped with aluminum foil will lock in the heat, steam and moisture around the ribs to keep them extra moist and juicy while they cook.

Depending on the size of your slow cooker and the size of your ribs, you can determine how many racks you can fit. For my 6-quart slow cooker, I've managed to snuggle in 5, about 2-pound each, racks of ribs.

Reduce liquid when using a slow cooker

It should just cover the meat and vegetables.

If your BBQ doesn't have a water pan, it is suggested to place a pan of water or apple juice in with the ribs. Smoke for 3 hours at around 210-225 degrees. Regularly spray your ribs with apple juice to keep your ribs from drying out.

Otherwise they need to be stored in the freezer for the best flavor and to ensure they do not dry out or lose their “just cooked” quality. If you vacuum seal the ribs, that's easy! Just place them in the fridge or freezer depending on how long it's going to be before you eat them.