Go Back Email Link
–+ servings

Save The Recipe

Enter your email below & we'll send a link to this recipe to your inbox & you'll subscribe for new recipes

An overhead picture of the finished ribs that have been slathered with barbecue sauce.
Print

Crockpot Ribs Recipe

These Crockpot Spare Ribs are melt-in-your-mouth tender and so tasty! This is an easy, no-fuss recipe where the slow cooker does all the work.
Course Main Dish
Cuisine American
Keyword Pork, ribs, slow cooker
Prep Time 10 minutes
Cook Time 9 hours
Total Time 9 hours 10 minutes
Servings 6 people
Calories 904kcal
Author Jillian Wade
Cost $12.66

Equipment

  • Crock-Pot
  • basting or pastry brush

Ingredients

  • 4-5 pounds spare pork ribs thawed if previously frozen

DRY RUB:

  • 2 Tablespoons brown sugar
  • 1 Tablespoon garlic powder
  • ½ Tablespoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt

TO FINISH:

  • ½ cup barbecue sauce
US Customary - Metric

Instructions

  • In a small bowl combine the rub ingredients.
  • Remove the silver membrane from the back of the ribs. Cut the ribs so they will fit in your slow cooker. Pat them dry with paper towels and massage the dry rub into the ribs. Evenly distribute the rub over the ribs (make sure you get both sides!).
    Rub the ribs on all side with the rub mixture.
  • Nestle the ribs into the slow cooker, and cook for 7-9 hours on LOW, or 4-5 hours on HIGH.
    Place the rubbed ribs inside of the slow cooker.
  • 45 minutes before the timer goes off, brush ½ cup of barbecue sauce over the ribs. Cover and continue cooking.
    After the ribs have cooked, slather them with barbecue sauce.
  • Slice and serve with additional barbecue sauce (optional).
    Cut spare ribs on a white plate with coleslaw in the background.

Video

Notes

STORE: Let the ribs cool down to room temperature before storing them. If your ribs are in a large piece, consider separating them into smaller portions or individual servings. This makes it easier to store and reheat only what you need. Place ribs in an airtight container or wrap them tightly with plastic wrap.
CHILL OR FREEZE: If you plan to consume the ribs within 3-4 days, store them in the refrigerator. For more extended storage, freeze the ribs. Properly stored, frozen ribs can last up to 2-3 months.
THAW: Thaw the ribs in the refrigerator overnight.
REHEAT: When you're ready to enjoy the ribs, reheat them in the oven, microwave, or on the stovetop until they are heated through. Ensure they reach a safe internal temperature of 165°F.

Nutrition

Calories: 904kcal | Carbohydrates: 16g | Protein: 47g | Fat: 71g | Saturated Fat: 23g | Cholesterol: 242mg | Sodium: 886mg | Potassium: 829mg | Fiber: 1g | Sugar: 12g | Vitamin A: 440IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg