Can I use spare ribs instead of baby back ribs?

Absolutely! Spare ribs will also work beautifully, but keep in mind, they’ll need a bit more time to become tender (add about an hour).

Is it necessary to marinate the ribs before slow cooking?

Not at all. The ribs soak up flavor during the long, gentle cooking process, so there’s no need to marinate ahead.

Can these ribs be made in advance?

Yes! Let them cool, then store as directed. Reheat gently before serving—the flavors develop even more after a night in the fridge.

Do I need to add any extra liquid to the slow cooker?

No extra liquid needed! The sauce provides just the right amount of moisture, and the ribs will release juices as they cook.

Crockpot Barbeque Ribs Recipe

Description

These Crockpot Barbeque Ribs are irresistibly tender, juicy, and packed with mouthwatering BBQ flavor. Cooking low and slow in the crockpot ensures fall-off-the-bone ribs with minimal effort, making this an easy and delicious main-course for your next family dinner or gathering.

Ingredients

Units Scale

For the Sauce

2 cups BBQ sauce
2 teaspoons Worcestershire sauce
3 teaspoons minced garlic
2 tablespoons brown sugar
1 teaspoon cayenne pepper

For the Ribs

4–5 lbs baby back ribs
Salt and pepper, to taste

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Instructions

Prepare the Sauce: In a large Ziploc bag, combine BBQ sauce, Worcestershire sauce, minced garlic, cayenne pepper, and brown sugar. Mix thoroughly by gently squeezing the bag until all ingredients are well incorporated.
Season and Cut the Ribs: Pat the baby back ribs dry with paper towels. Season both sides with salt and pepper according to your preference, then cut the ribs into sections or individual pieces for easier handling and even cooking.
Marinate the Ribs: Add the ribs to the Ziploc bag with the sauce. Seal the bag and gently toss or massage to coat all pieces evenly with the marinade.
Arrange in Crockpot: Place the sauced ribs into the bottom of your crockpot. Pour about 3/4 of the remaining sauce from the bag over the ribs, ensuring they are well covered.
Slow Cook: Cover the crockpot and cook the ribs on high for 4 to 5 hours, or until the meat is fall-off-the-bone tender. Alternatively, you may cook on low for 7-8 hours if preferred.
Serve: Remove the ribs carefully from the crockpot. Serve hot with the reserved BBQ sauce for dipping, if desired.

Notes

You can finish the ribs under the broiler for a few minutes for a caramelized, sticky glaze.
Use your favorite BBQ sauce for best results.
Adjust the amount of cayenne if you prefer more or less heat.
Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1/6 of recipe (approx 12 oz cooked ribs)
Calories: 650
Sugar: 24 g
Sodium: 1260 mg
Fat: 36 g
Saturated Fat: 13 g
Unsaturated Fat: 21 g
Trans Fat: 0.2 g
Carbohydrates: 34 g
Fiber: 2 g
Protein: 46 g
Cholesterol: 145 mg