🧾 Ingredients
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3–4 lbs (1.4–1.8 kg) pork ribs (baby back or St. Louis–style)
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Salt and pepper, to taste
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2 tsp smoked paprika (optional but adds great flavor)
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1 tsp garlic powder
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1 tsp onion powder
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1 cup barbecue sauce (plus more for finishing)
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¼ cup brown sugar
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2 tbsp apple cider vinegar
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1 tbsp Worcestershire sauce
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1 tbsp liquid smoke (optional, for smoky flavor)
👩🍳 Instructions
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Prep the ribs:
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Remove the thin membrane from the back of the ribs (use a knife to loosen one corner, then pull it off with a paper towel).
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Cut the ribs into 3–4 sections to fit into your crockpot.
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Season both sides generously with salt, pepper, smoked paprika, garlic powder, and onion powder.
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Make the BBQ mix:
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In a bowl, whisk together barbecue sauce, brown sugar, apple cider vinegar, Worcestershire sauce, and liquid smoke.
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Slow cook:
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Pour a thin layer of the sauce into the bottom of the crockpot.
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Add the ribs, coating each layer with sauce.
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Cover and cook on LOW for 7–8 hours or HIGH for 3½–4 hours, until ribs are tender and nearly falling off the bone.
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Finish (optional but amazing):
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Preheat oven broiler (or grill) to high.
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Line a baking sheet with foil and place cooked ribs on it.
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Brush with extra barbecue sauce.
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Broil or grill for 3–5 minutes until caramelized and slightly charred.
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Serve:
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Let rest a few minutes, then serve with extra sauce on the side.
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🍯 Tips
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Baby back ribs are a bit leaner and more tender; St. Louis ribs are meatier and richer.
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For extra heat, add a teaspoon of chili powder or cayenne to your rub.
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You can use beef ribs with this same method — just add 1 extra hour on low.
Would you like me to include a homemade barbecue sauce recipe to go with the ribs (sweet, smoky, or spicy version)?
