3-Ingredient Crockpot BBQ Ribs (Tender and Saucy)

3-Ingredient Crockpot BBQ Ribs

These Crockpot BBQ ribs cook in substantial, bone-in sections until the meat is tender but still sturdy enough to lift onto a platter. Baby back ribs, seasoned salt, and bottled barbecue sauce are the only ingredients. Seasoned salt fills the third-ingredient role without adding soda or another liquid to the slow cooker.

Save some sauce before it touches the raw pork. Brushing that clean sauce onto the cooked ribs gives them a thick, glossy coating, even after the sauce in the cooker has thinned with pork juices. A brief broil can set the glaze, but it’s optional.

Ingredients for Crockpot BBQ Ribs

• 1 rack baby back pork ribs, about 2 to 2 1/2 pounds (about 1kg)
• 1 teaspoon seasoned salt, or a little less if the barbecue sauce is particularly salty
• 1 1/2 cups bottled barbecue sauce (about 360g), divided

Yield: 4 servings. Prep time: 15 minutes. Cook time: 6 to 8 hours on LOW, plus an optional 2 to 4 minutes under the broiler.

How to Make Crockpot BBQ Ribs

1. Prepare the ribs: If a thin, papery membrane covers the bone side, slip a small knife under one edge and pull it off, using a paper towel for grip. Skip this if the membrane has already been removed. Cut the rack into substantial two- to four-bone sections that fit in a 6-quart slow cooker with the lid fully closed.
2. Season and sauce: Set aside 1/2 cup barbecue sauce in a clean container before handling the raw ribs. Sprinkle the sections with seasoned salt. Arrange them against the cooker wall or in a loose stack, then spread the remaining 1 cup sauce over them. Do not add water or soda.
3. Cook until tender: Cover and cook on LOW for 6 to 8 hours without stirring or flipping. Start checking at 6 hours. A fork should enter the meat easily, the sections should bend, and you may see some meat pull back from the bones. If the ribs are still tough, continue cooking and check periodically.
4. Brush and serve: Slide a broad spatula under each section and use tongs to guide it onto a platter. Brush with the reserved sauce and serve. For a more set glaze, preheat the broiler on high while transferring the ribs to a foil-lined rimmed baking sheet. Brush with sauce, then broil for 2 to 4 minutes, watching closely, until it bubbles and develops a few darker spots. Rotate the pan if it browns unevenly. Let stand about 5 minutes before serving.

How to Prep Ribs for the Crockpot

Some racks are sold with the membrane already removed, so check the bone side before trying to peel it away. Cutting the rack before cooking lets the lid close without forcing it and leaves you with bone-in sections that are easier to lift and serve.

When Are Slow Cooker Ribs Done?

The 6-to-8-hour window is a guide: rack thickness and how the sections fit in the cooker affect the timing. For ribs that hold their shape on a platter, stop when the meat yields easily to a fork and the sections bend but can still be lifted with support. Cooking longer makes them softer and more likely to break during transfer. Spareribs can also be used, but they may need longer than baby backs; judge them by tenderness.

Getting a Glossy BBQ Finish

Pork juices loosen the sauce in the cooker. The reserved, untouched sauce clings to the cooked ribs for a thicker-looking finish. Brushing is enough for saucy ribs; broil only if you want the coating more set, and watch closely because sweet barbecue sauce can scorch quickly.

Serving and Storing Leftover Ribs

Serve with any remaining clean barbecue sauce. Coleslaw and potato salad, or corn and baked beans, make simple sides. For another slow-cooker pork dinner, try Crock Pot Pork Loin.

Refrigerate leftover ribs in an airtight container for 3 to 4 days, or freeze in a freezer-safe container for up to 3 months. To reheat, cover with a little barbecue sauce and warm gently until hot throughout. Avoid prolonged reheating, which can dry the meat.

Nutrition

Approximate per serving (1/4 of the recipe): 515 calories, 30g protein, 27g fat, and 38g carbohydrates. Approximate per 100g of edible cooked ribs with sauce: 310 calories, 18g protein, 16g fat, and 23g carbohydrates. These estimates vary with the amount of bone and fat, the sauce used, and how much sauce remains in the cooker.