Crockpot St. Louis Style Pork Ribs
These Crockpot St. Louis Style Pork Ribs are tender, juicy, and packed with smoky-sweet barbecue flavor. Slow cooking makes the ribs incredibly tender, while a quick finish under the broiler gives them that delicious sticky, caramelized crust.
Ingredients
- 3–4 lb (1.4–1.8 kg) St. Louis-style pork ribs
- 1 cup barbecue sauce
- ¼ cup brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard
- 1½ teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Directions
1. Prepare the Ribs
Remove the thin membrane from the back of the ribs if it hasn’t already been removed.
Pat the ribs dry with paper towels.
Cut the rack into 2–3 sections so they fit comfortably in your crockpot.
2. Make the Dry Rub
In a small bowl, combine:
- Brown sugar
- Smoked paprika
- Garlic powder
- Onion powder
- Chili powder
- Salt
- Black pepper
Rub the mixture generously over both sides of the ribs.
3. Prepare the Sauce
In another bowl, whisk together:
- Barbecue sauce
- Apple cider vinegar
- Worcestershire sauce
- Yellow mustard
Reserve about ½ cup of the sauce for finishing the ribs later.
4. Load the Crockpot
Arrange the ribs inside the slow cooker.
Pour the remaining barbecue sauce mixture over them, making sure they’re well coated.
Avoid adding too much liquid—the ribs will release additional moisture as they cook.
5. Slow Cook
Cover and cook:
- LOW for 7–8 hours, or
- HIGH for 4–5 hours
The ribs should be very tender and nearly falling apart when lifted.
6. Finish the Ribs
Carefully remove the ribs from the crockpot and place them on a foil-lined baking sheet.
Brush generously with the reserved barbecue sauce.
For a sticky, caramelized finish, place the ribs under a high broiler for 2–4 minutes.
Watch them closely—the sauce can burn quickly.
Alternatively, finish them on a hot grill for a few minutes per side.
7. Rest and Serve
Let the ribs rest for about 5 minutes.
Cut between the bones and serve with extra barbecue sauce.
Best Side Dishes
Serve these ribs with:
- Creamy coleslaw
- Macaroni and cheese
- Baked beans
- Corn on the cob
- Potato salad
- Collard greens
- Cornbread
- Roasted vegetables
Tips for the Best Crockpot Ribs
Remove the membrane: This helps the seasoning penetrate and improves the texture.
Don’t drown the ribs: A small amount of sauce is enough because the ribs release their own juices.
Finish under the broiler: Slow cooking makes them tender, while high heat creates the sticky barbecue crust.
Don’t overcook: Extremely long cooking can make the meat so soft that it falls completely off the bones when you try to remove it.
Let them rest: A few minutes allows the juices and sauce to settle.
Make Them Spicier
Add ½–1 teaspoon cayenne pepper to the dry rub or use a spicy barbecue sauce.
For a sweeter glaze, mix a tablespoon of honey into the reserved barbecue sauce before brushing it over the ribs.
Tender meat, smoky spices, and a sticky caramelized barbecue glaze make these Crockpot St. Louis Style Pork Ribs an easy, crowd-pleasing dinner with big barbecue flavor.