Readers agree these 15 minute prep Slow Cooker Barbecue Ribs are “absolute perfection,” “flawless,” “fall right off the bone” and “are just so easy that’s there’s no excuse to not make ribs.” They receive rave reviews every time thanks to the paprika-chili spice rub and homemade barbecue sauce spiked with a few secret ingredients that elevate it to “INCREDIBLE!” So, I’ve if you’ve been intimidated or skeptical about crock pot ribs, follow this easy recipe full of tips and tricks for “THE BEST ribs [you’ve] ever had!”
How to cook BBQ Ribs in a Crockpot
These Crockpot Ribs are deliciously mind blowing!
What you’ll need for Crockpot Ribs
This Crockpot baby back ribs recipe is so easy to make! It features a homemade rib rub and homemade BBQ sauce. Let’s take a closer look at what you’ll need (measurements included in the printable recipe card at the bottom of the post):
- Baby back pork ribs: You’ll need roughly 4 pounds of ribs to make this recipe which you’ll cut into 6 sections. If the membrane is still attached on the back, you’ll need to remove it by using a knife to lift a corner, gripping it with a paper towel for better grip, then peel it off – hopefully in one piece!
- Dried herbs and spices: The homemade rib rub is made up of paprika, brown sugar, chili powder, garlic powder, ground chipotle pepper, onion powder, dried thyme, cayenne, salt, and pepper. SO much flavor!
What is Chipolte Chili Pepper?
You should be familiar with most of the rib rub spices, except perhaps chipotle chile pepper. This spice is made of jalapeno peppers that are smoked, dried and crushed -so it’s not just spicy but smoky too! It is easy to find at your grocery store under any of the following names: “chipotle chile pepper,” “ground chipotle chile,” or “chipotle powder.” If you don’t keep it stocked – you want to. I use it in all of my Mexican recipes!
BBQ Ribs Sauce
This homemade BBQ Sauce recipe comes together very quickly with just a handful of ingredients. You will need:
- Ketchup: Look for organic ketchup or one that isn’t sweetened by high-fructose corn syrup if possible.
- Apple cider vinegar: This adds the balancing tang to offset the sweetness.
- Molasses: This adds rich, thick smoky-sweet undertones and is a BBQ Sauce must! Make sure you are using unsulfured molasses and NOT blackstrap molasses. Unsulfured molasses is the finest quality and only a small amount of sugar has been removed from the first boiling.
- Brown Sugar: This sweetens the sauce and helps deepen the molasses flavor.
- Blackberry preserves: This secret ingredient adds sweetness with depth instead of using all brown sugar.
- Liquid smoke: (it really is liquid smoke!) imparts a wonderfully smoky flavor that elevates the BBQ Sauce to an other realm. It is created by capturing smoke as it rises through a combustion chamber filled with wood chips to a condenser. In the condenser, the smoke cools and forms a liquid, thus liquid smoke. (thank you Wikipedia). It is a very common ingredient and should be easy to find next to the barbecue sauces in your grocery store.
- Seasonings: Smoked paprika, chili powder, garlic powder, ground chipotle pepper, onion powder, ground mustard, dried thyme, salt, and pepper infuse the barbecue sauce with classic flavor with hints of smokiness and heat. You can use more or less chipotle chili powder depending on how spicy you like it.
BBQ Ribs Recipe substitutions
- If you can’t find blackberry preserves, I’ve had readers comment they have also used strawberry preserves, raspberry preserves, fig preserves and apple jam with success.
- You can use any brown sugar you have on hand – light, medium or dark.
- You can use granulated sugar or honey if that’s all you have on hand but, in this case, I would reduce the sugar by a tablespoon or two and add extra molasses in its place. You can also use a blend of sweeteners.
- If you’re out of ketchup, you could try substituting with tomato sauce, but you will need to add some extra vinegar and sugar to compensate for the flavor of the ketchup.
How to make Crock Pot Ribs
Let’s take a closer look at how to make Crock Pot Ribs with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
- These baby back ribs are heads above the rest because they are slathered in the most incredible rub and barbecue sauce to create layers of restaurant (or better than restaurant says Patrick) flavor.
- After you spice rub your ribs, you bake them for 15 minutes on each side to seal in the juices and render some of the fat.
- Meanwhile, whisk up your tantalizing barbecue sauce that is sweet and tangy and just right which is a simple mixture of ketchup, molasses, brown sugar and my secret ingredient, blackberry preserves which balances out the acidity with subtle sweetness.
How long to cook Crock Pot Ribs
Cook the ribs in the slow cooker on low for 7-9 hours or on high for 4-5 hours or until they are fall apart tender. And they will be fall apart tender.
Slather your crock pot ribs in more of our luscious, tantalizing homemade barbecue sauce.
Serve these Slow Cooker Baby Back Ribs with any or all of these sides: Million Dollar Macaroni and Cheese, Moist Sweet Cornbread, Best Creamy Mashed Potatoes, Hawaiian Baked Beans and Outback’s Wedge Salad. Even if your team doesn’t win on Sunday, you can still have game winning Fall-Off-the-Bone Slow Cooker Ribs feast that everyone will cheer for! And repeatedly beg for.
How to prep Crockpot Ribs in advance
You can either make the entire recipe as written or simply make the homemade barbecue sauce in advance. If making the entire recipe, you’ll then want to refrigerate the ribs (in the slow cooker). Then, reheat them on LOW when ready to enjoy.
BBQ Ribs Recipe Tips
- Use all the spices: The slow cooker ribs dry rub recipe makes quite a bit but you are going to want to use all of the blend for perfect flavor packed ribs. Not too spicy, not too sweet, but just right — or so said my parents who dropped by and polished off the leftovers.
- Coat thoroughly: I like to dip each rib piece in the spice mix, front and back, then rub the mix all over with my hands.
- Use the HOMEMADE BBQ Sauce: Many readers have since commented that this is their favorite barbecue sauce ever — so whatever you do, don’t skip this barbecue sauce — it truly makes these ribs spectacular! I love it so much I have also used a version of it in my Crockpot BBQ Chicken and my BBQ Beef Brisket Sandwiches – you don’ want to miss it!
- Simmer the sauce gently: This melds the flavors and slightly thickens the sauce – it does not need to be anything more than a gentle simmer. Simmer the sauce on low to reduce splattering as this sauce likes to sputter or use a splatter screen.
- Cook until tender: If the ribs aren’t fall off-the-bone-tender, they simply need longer to cook. Even 30 minutes can make a difference between tender ribs and “fall off the bone” ribs.
BBQ Ribs Recipe variations: the sauce
The most important (and best!) part of making homemade barbecue sauce from scratch is how adaptable it is. You can adjust the homemade BBQ sauce in this Crockpot ribs recipe until it’s perfect for you. Here’s how:
- Make it sweeter: add more brown sugar. I suggest you simmer the sauce for 10 minutes, taste and add additional sugar at this time if desired (and not right off the bat); continue to simmer for an additional 5 minutes.
- Make it tangier: add additional apple cider vinegar at the end of simmering.
- Make it smokier: add additional liquid smoke, ½ teaspoon at a time.
- Make the seasonings your own: Like more garlic? Use more garlic. Like more mustard? Use more mustard. You can adjust all of the seasonings to suit your tastes and even add additional seasonings such as oregano or parsley.
- Make it thicker: simmer the sauce for upwards of 15 minutes until it reaches your desired consistency, however, it is already gorgeously thick after 15 minutes so I don’t think you’ll find this necessary.
What to serve with BBQ Ribs
- Million Dollar Macaroni and Cheese
- Award Winning Sweet Moist Cornbread
- Kicked Up Classy Creamy Potato Salad
- Company Mashed Potatoes
- Baked Beans with Brown Sugar and Bacon
- Baked Parmesan Fingerling Potato Fries
- Cheesy Pull Apart Pesto Bread
- Slow Cooker Creamed Corn
- Greek Pasta Salad with Sun-Dried Tomato Feta Pesto
- Wedge Salad with Blue Cheese Ranch
How to store leftover Slow Cooker Ribs
Let the crock pot ribs cool completely, then transfer to an airtight container. Store in the fridge for up to 5 days.
How to freeze BBQ Ribs
Seal cooled ribs inside a freezer-safe container or freezer bag for up to 3 months. To thaw, place in fridge overnight and reheat as desired.
How to reheat BBQ Ribs
Larger servings of ribs can be reheated in the slow cooker. Individual portions can be reheated in the microwave at 30-second intervals.
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Slow Cooker BBQ Ribs
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Ingredients
- 4 pounds baby back pork ribs
Spice Rub
- 1 1/2 tablespoons paprika
- 1 1/2 tablespoons packed brown sugar
- 2 teaspoons salt
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon ground chipotle pepper
- 1 teaspoon black pepper
- 1 teaspoons onion powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional for more heat)
Barbecue Sauce
- 2 cups ketchup
- 1/2 cup molasses
- 1/2 cup brown sugar, packed
- 1/4 cup seedless blackberry preserves
- 1/3 cup apple cider vinegar
- 1 tablespoon reserved Spice Rub from above
- 1 tablespoon liquid smoke (optional but recommended) *
Instructions
- Preheat oven to 400 degrees F Line a baking sheet with sides with parchment paper. Set aside.
- Cut ribs into 6 sections then rinse and pat dry.
- In a medium bowl, whisk together Spice Rub ingredients. Remove 1 tablespoon Spice Rub to use in your barbecue sauce. Rub all remaining Spice Rub evenly all over the meat then place ribs on prepared baking sheet. Bake ribs for 15 minutes ON EACH SIDE (30 minutes total) to sear meat.
- Meanwhile, add all of the Barbecue Sauce ingredients to a medium saucepan and gently simmer for 15 minutes, stirring occasionally. Remove 1 ½ cups barbecue sauce and refrigerate to use after ribs are cooked.
- Spray slow cooker with nonstick cooking spray then add a thin layer of remaining barbecue sauce, followed by ribs. Layer sauce then ribs until complete, tossing to coat as needed to ensure ribs are evenly coated in barbecue sauce.
- Cover and cook on HIGH for 4-5 hours or on LOW for 7-9 hours OR cook until ribs are fall apart tender. Rotate ribs once during cooking so they cook evenly. Cooking time may vary between slow cookers.
- When ribs are tender, remove from slow cooker and brush with some Reserved Barbecue Sauce if desired or use sauce for dipping. Enjoy!
Video
Notes
- It might like seem like a lot of seasoning, but you should use all of the Spice Rub for 4 pounds of meat for optimal flavor.
- Liquid smoke can be found next to the barbecue sauce in most grocery stores. It adds a wonderfully smoky flavor.
- I like to dip each rib piece in the spice mix, front and back, then rub the mix all over with my hands.
- Storage: Let the crock pot ribs cool completely, then transfer to an airtight container. Store in the fridge for up to 5 days. To freeze, seal cooled ribs in a freezer-safe container or freezer bag for up to 3 months. To thaw, place in fridge overnight and reheat as desired. Reheat over low in the slow cooker or in the microwave at 30-second intervals.
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Dorothy Dunton says
Hi Jen! I love ribs and that these are done in the slow cooker! I use a very similar rub and instead of molasses I use sorghum (a Southern thing). Plus I have to have mac n’ cheese and coleslaw (both homemade of course) with ribs! 🙂
Jen says
I am drooling over mac and cheese and coleslaw with these ribs…heavenly! I hope you get a chance to try these in SC – I think you will be blown away! Have a beautiful day Dorothy!
Danae @ Recipe Runner says
I haven’t tried ribs in the slow cooker yet although I’ve heard great things about preparing them that way. Your photos of those juicy sticky ribs have pretty much convinced me that I need to! Perfect timing since my husband and I were just starting to think about what to make on Sunday!
Jen says
Hi Danae! I am an absolute believer in the slow cooker rib method – it is amazing and amazingly simple! I hope you and your husband have a delicious SuperBowl Sunday!
Melissa says
I had never made ribs before and was always intimidated but thee were so easy and the best ribs I have ever had (my boyfriend agrees). I could drink the sauce alone! Thanks for making me look so good 🙂
Jen says
You are so welcome Melissa 🙂 I was always intimidated by ribs as well but this method really does make them so easy! And I am so happy you love the sauce as much as me 🙂
Mary says
In the slow cooker now. Smells delicious. I know the grand kids will love these ribs. Thank you for posting. Your other recipes look good too. I will have to try them soon.
Jen says
YAY! I am so excited for you to try these ribs Mary – I hope you and all the grandkids love it! Thank you so much and I hope you have fun exploring my site!
Karyn says
Let me start by saying that BBQ ribs are on of my husband and my favorite foods ever. We’ve gone to nearly every BBQ restaurant within a 50 mile radius and will quit the search for good ribs now! These are THE BEST ribs I have ever had. Seriously, we’ve decided when we have a rib craving, we’ll do this recipe. A lot of recipes boast that they are “fall off the bone” tender and they aren’t so I was a little skeptical. I went to test the doneness of these ribs after 7 hours on low by pulling on a bone and the meat literally fell back into the crockpot leaving me with a clean bone. Best ribs ever. Follow this recipe exactly and you will not be disappointed. I promise!
Oh and I should add that the BBQ sauce is delicious! Just the right amount of sweet, tang and spice. Super easy to make too 🙂
Jen says
HI Karyn, I love that you and your husband are BBQ ribs connoisseurs and SO FLATTERED that these are the best ribs you ever had – wow – seriously made my day hearing that! Thank you so much for trying my recipe and for your awesome comment! I hope you have a wonderful weekend!
amber says
I have the ribs in the slow cooker right now! and my goodness I’m glad i chose this recipe bc i got to see all of your others! I love that that a lot of your recipes aren’t ho-hum ordinary but something new and interesting, it helps when its all too easy to get stuck in a repetitive dinner rut. thanks for the recipe!
Jen says
You are so nice, thank you Amber! I am so happy you stumbled upon my recipe and are having fun exploring! I hope you can try many of the recipes soon and they can become new faorites – including the ribs 🙂
Eva says
Your hubby is right. These ribs are better than any I’ve had in a restaurant. In short, they are OUTSTANDING!
Jen says
Than you so much Eva, I LOVE hearing that! Thrilled you loved them so much!
Plinky says
Looks yummy!!! Hope to make it tomorrow!! Where in the grocery store does one find seedless blackberry preserves?
Jen says
Hi Plinky, they should be with all the other jams/jellies usually next to the bread/peanut butter. Hope this helps! enjoy!
Jean says
I made these for our Memorial Day barbeque. They were absolutely perfect and super easy to prep. I’m really not a fan of barbeque sauce, but I could drink this sauce! Thanks for a fantastic recipe.
Jen says
You are so welcome Jean, thank you! What a fun recipe to make for Memorial day and I love hearing how much you loved the sauce!
William says
Great recipe. I’ll be busting out the slow cooker to make these. (Well maybe not just yet as it’s summer and its grill season! But in winter….!)
Jen says
Thanks William, I am excited for you to try them!
lori Irby says
I made these ribs last night for my East Texas In-laws and they absolutely loved them. The only real change is that I used spare-ribs rather than baby back. I am going to make for my mom next week. The Blackberry preserves and liquid smoke gave the ribs an exotic flavor without changing the true style of southern cooking. I am printing and putting into my personal cookbook that I have for my favorite recipes. 5 out of 5 starts.
Jen says
Thank you so much Lori for 5/5 stars, truly an honor! I am thrilled you loved them that much and that they will be a repeat at your house. YAY!
Jen says
Hi Lori,
It’s finally happening! Thank you so much for your previous interest in a cookbook xo
I’m excited to inform you it’s now available for presale! Copy and paste the following into your browser: https://carlsbadcravings.com/home/cookbook/ OR Google “Carlsbad Cravings Cookbook”:
Happy Cooking!
Matthew says
Absolutely incredible ribs. The rub a perfect blend of flavors, (I omitted the cayenne for the kids and will add Crystal Hot Sauce fir my helping), they fall off the bone and some how picked up some ‘bark.’ And this is now my BBQ sauce recipe from here on out. Fantastic recipe and can’t wait to explore some of the others on your site.
Jen says
Thank you so much Matthew for your wonderful comment! I am thrilled you loved the ribs and the BBQ Sauce as well! After reading your comment I actually decided to make BBQ pulled chicken using the same BBQ sauce (scaled down). Thanks for the inspiration!
Jessica May says
These ribs were so so so delicious! I made these for my family for the 4th of July. I knew I wanted to do something in the crock pot so it could cook while we were at the pool and these ribs were so perfect! My kids gobbled them up, including my pickiest eater and even asked for more! My husband said that these were the best ribs he had ever tasted! I will definitely be making these again when we go to our cabin next week!!
Jen says
What a perfect 4th of July recipe – I’m so glad it did not disappoint and everyone loved them! and thank you for your passing along your husbands ultimate compliment of being the “best ribs he’s ever tasted!”- awesome! Thanks so much Jessica!
Luli says
Do you have any modifications for if they are beef ribs??
Jen says
Hi Luli, no modificationn, you can cook just the same. Enjoy!
Leigh says
Making these for the second time! They are easy and delicious. Some of the ingredients were a bit expensive and hard to find (I live in a small town so that’s probably the problem) but it was totally worth it because i will use them all up making this recipe again and again!
Jen says
Hi Leigh, I am so glad (and relieved) that finding/buying all the ingredients was so worth it! I am thrilled this will be a new favorite! Thank you!
Stacey says
These are the best ribs I have ever had.
Thank you for sharing!!
Jen says
You are so welcome Stacey, I am so happy you loved them! Thanks for commenting!
Mel says
Can you make these ribs without liquid smoke?? Or is it a must have?? I’d like to make these tomorrow!!
Jen says
Hi Mel, you can make them without the liquid smoke – it will just be missing the nice smokey flavor but still delicious 🙂
Christina says
Made these last weekend with riblets. I adjusted the low temperature cooking time to about 6 hours. Oh, my! They are delish!!!
So glad I found you! We seem to be like minded foodies!
🙂
Jen says
YAY! I know how fun it can be to find a “foodie kindred spirit!” – so happy you are enjoying my recipes! I love the idea of using this recipe with riblets – yummy! Thanks Christina and Welcome!!
Staci says
These ribs and BBQ sauce were amazing!! I’ve made few different BBQ sauces before, but this one is the best, even on burgers.
Jen says
Thank you Staci! I am thrilled you love this homemade BBQ Sauce so much – I need to do a recipe just for the sauce 🙂 Thank you!
Jfender says
I have never enjoyed a recipe more. They were truly fall off the bone. The sauce is so good that I’ll never buy a bottle of sauce again.
I have learned my crockpot brand slower cooker cooks fast even on low so I now know to start checking foods well before the hours in any recipe. This was no different. My ribs were done on low in 5 hours.
Jen says
What a kind comment, thank you so much! I LOVE hearing you “never enjoyed a recipe more” – seriously made my day! And I’m so glad you love the BBQ so much too! Thank you! I hope you find more recipes to love here!
Lisa says
Made this recipe today and it was the best BBQ ribs we ever tasted. Thank you so so much!
Jen says
You are so welcome Lisa! I LOVE hearing these were the “best BBQ ribs you ever tasted” – thank you for the ultimate compliment!!
Dorothy Dunton says
Hi Jen! Finally made these today, they “stank” (a Southern term) up the whole house! Gary looked in the slow cooker and said “there’s necked bones in there” (another Southern term). He gave them a 10 rating and I agree! I got a late start so put them on high for two hours and on low for another two and they are falling apart delicious! PS we don’t actually talk like that, just use the terminology when appropriate! 🙂
Jen says
YAY! I thrilled you were finally able to make these ribs and that they got a 10 from Gary – wahoo! that is so awesome! and I love the Southern terms – never heard them before so extra fun for me 🙂 Now just pair them with the Million Dollar Mac and you have a match made in heaven 🙂
Lacie says
Hi Jen! I just recently discovered your website and everything looks delicious! I have the ribs in the slow cooker right now and they smell wonderful. The bbq sauce is amazing, I could drink it, it tastes that good. I’m also making your million dollar Mac and cheese tonight for my boyfriend for dinner as well! I can’t wait to try everything tonight!
Jen says
Hi Lacie, welcome so much to my site, I am so happy you stumbled upon it! WOW, What an amazing dinner for your boyfriend – that seriously is the dinner of my dreams – I hope he thanks you profusely!! Can’t wait to hear how it all came out and I hope you have fun trying more of my recipes! Thanks for taking the time to comment!
Joanna says
This recipe is amazing. I made these ribs today and it was actually the first time I have ever made ribs myself. They came out delicious! I didn’t have ketchup so I used a small can of tomato paste instead. I also skipped the 1/2 cup of sugar in the sauce, I felt like there was too much sugar already (there’s sugar in the rub, then molasses and the preserves). I used baby back ribs and cooked them on high for four hours.
Jen says
Thank you Joanna! I am thrilled your first attempt at ribs was such a hit and that your modifications were delicious! Now you are going to want to make them all the time since they are so easy 🙂 Thank you for your kind comment!
Tabitha says
Hi, I was wondering if these will be ok without putting them in the oven first? I don’t have an oven! Looks absolutely amazing though, hoping to try them in the coming week 🙂
Jen says
Hi Tabitha, yes they will still be delicious! Let me know how it goes!
Elaine says
First, I made the sauce! OMG! It was incredible! I can’t believe that I did such a great job of this! I don’t usually review recipes, but I am so jazzed over this. OK, the ribs are just absolutely delicious! Did I mention this wonderful sauce, though! WoW! Oh, didn’t have molasses so I used Buckwheat honey. But next, I going to try with molasses. Moms doesn’t like M&C, so maybe I’ll do some roasted potatoes. Thanks tremendously. I’m going to see what other recipes you’ve got here.
Jen says
YAY! I a thrilled you loved this recipe so much and especially the sauce – thank you!!! I hope you have fun exploring my site and find other recipes you love just as much – or at least close to as much as that sauce 🙂
Charlotte says
I’ve never made ribs before, but decided to try these based on all the positive reviews. They exceeded expectations and made me look like I knew what I was doing. Turned out perfectly and got so many compliments. My mom’s favorite meal is BBQ ribs, already planning to make these again when she visits in a few weeks. Thanks for the wonderful recipe!!
Jen says
YAY! I am thrilled these exceeded your expectations and that you looked like a pro! I am sure your mom will be blown away by your ribs and will love how thoughtful you are to make them for her! Thanks so much Charlotte! Now you just need to make your mom the Million Dollar Mac and Cheese and she will think you are the best cook in the world! 🙂
Sara says
So this may be a stupid question, but can you use boneless country style ribs? I don’t usually make much pork because I find it to be confusing with all the different types of ribs and loins and the fact they can’t be cooked interchangeably. I just stick with bacon.
Jen says
Hi Sara, Sorry I am just getting back to you as I had surgery this week and have been totally out of it :). If you aren’t sure what ribs to get, then I would recommend asking the grocery butcher. I have never made them with boneless country style ribs but I imagine the they would be delicious- you will just need to adjust cooking time accordingly. Let me know how it goes!
Krista says
Have you prepped the baking in the oven the night before and the simmering of the sauce to save time in the morning?
If not I’ll get up super early before work… Lol
Jen says
HI Krista! I haven’t done it that way but I am sure that would work just fine!
Caroline says
Hi Jen, you’re recipes all look Ah-mazing! What kind of Chipotle powder do you use and where can I get it?
Jen says
Hi Caroline! You should be able to get chipotle powder anywhere – even my Wal Mart carries it. I use McCormick and they call it Chipotle Chili Pepper. If you can’t find it you can also order it online – love Amazon!
Olivia says
These sound delicious! I’m going to make them tonight I only have a 4 qt slow cooker, will that be too small?
Jen says
Hi Olivia, unfortunately I think that will be too small – you could try reducing the recipe to see what fits!
Jennifer Irizarry says
Really looking forward to trying this rib recipe for Sunday supper! I love liquid smoke and I notice you put it in a lot of your recipes. We missed ya at the BlogherFood16 conference! Hope you are all settled into your new home. Happy Holidays 🙂 – Jenn
Jen says
Hi Jennifer, I hope you loved these ribs! Yes, I definitely use liquid smoke a lot – such a wonderfully smoky addition for indoor recipes! Thanks for your kind words – we are getting all settled and loving it! Hopefully BlogHer 2017! Thanks again for buying my ticket- worked out perfectly 🙂
Monica says
I’m trying these for dinner tonight. Ribs aren’t even in the slow cooker yet and smell amazing! I’ve tried several of your other recipes and they are so approachable and pleased our palate each time! Thank you for your beautiful photography to look at and inspiring recipes to eat!
Jen says
Hi Monica, what a kind and thoughtful comment, thank you so much! I love hearing you are enjoying my recipes – that makes me so happy! Thank you so much for making them and letting me know! I hope you loved the ribs as well!!!
Regina says
Can I do these in the oven ? If so what temp and for how long after I do the initial searing and then should I also wrap them in foil
Jen says
Hi Regina, here is a great “how to” on how to make ribs in the oven: http://www.thekitchn.com/how-to-make-great-ribs-in-the-oven-cooking-lessons-from-the-kitchn
Jessica Gavin says
These ribs look absolutely fabulous! I haven’t tried making ribs in my slow cooker yet some I’m excited to try this recipe. Thank you for sharing!
Jen says
You are so welcome Jessica! I absolutely love the slow cooker method – they become so so tender! Enjoy!
Kristy says
These are the best !! My go to rib recipe! Perfect every time!
Jen says
Thank you so much Kristy! So happy they are go-to favorite!
Robin says
Just when I thought my barbecued ribs were the best on the planet…I tried these! THE BEST ribs I have EVER had! Followed your recipe exactly, and they were amazing! My husband is super excited because he will never have to throw a rack on the “barbie” again. This will forever be my go-to rib recipe! So easy and delish! Thank you!
Jen says
Wow Robin, thank you SO much for taking the time to comment and make my day! I am so flattered that these are the BEST ribs you have ever made and that both you and your husband loved them that much – thank you!!!
Robin says
I have been on pinterest for years…this is the first time I have ever commented! That’s how good they were! Also, I wanted people to hear about them AFTER I tried them! It aggravates me when I read comments, and people are saying, “Oh I can’t wait to try them” or “They look so good”. If I am looking at the comments, obviously they look good, or obviously I want to try them; but first, I want to know if someone liked them!
LOL!
Jen says
Hi Robin, I don’t know where the time went but sorry I am just now responding! I am SO honored you loved this recipe so much to comment for your first time ever! Thank you! And I hear you about comments on a recipe before anyone has tried it – definitely not the most helpful but they make me feel good 🙂
Dawn says
Made this recipe before and loved it! Was planning to try a new recipe today, but kept going back to this one. 9 pounds of saviry ribs are currently slow cooking. Greatness indoors offseting the snow/ice lingering outside! Thank you!!
Jen says
You are so welcome Dawn! These sound like the perfect savory indulgence to look forward to! So happy you love them so much, thank you!
Gerrick says
Ever since I came upon your recipe I’ve been dying to try it. I am the ribs guy in the family and I do it traditionally on the grill, I think I need to put my grill for sale on Craigslist lol. Awesome we love it, thanks a Million from the Browns!!!
Jen says
Hi Gerrick! I am thrilled your family loved this recipe – That is the ultimate compliment coming from the Grill guy! Thank you so so much!
Pam says
Hi Jen, We are definitely grill people, but even in north Georgia it hasn’t been grilling weather lately, so I decided to try your ribs. What a surprise! They were awesome!!!’ I definitely agree that the liquid smoke is essential for getting that grilled flavor. I didn’t have the blackberry preserves (odd for a Southerner, I know) but I substituted fig preserves and thought it was great.
Jen says
Hi Pam, I am so happy/relieved that these ribs past the test of “grill people!” We moved and have’t had our grill up for a while so I love finding different ways to prepare food – and liquid smoke is the ticket! SO happy these turned out with fig preserves as well. Thanks Pam!
Gigi says
I made this over the weekend as a BBQ rib cook off with my husband. He did a rack in the oven with store-bought bbq sauce. The vote was in…. 5 for this receipe for the sauce, 2 for his for the meat texture. Thanks for a great recipe. I couldn’t find blackberry preserves so used blueberry jam and it was fantastic. I also didn’t sear it in oven first, I did it at the end after the 8 hours in the slow cooker. I broiled the ribs for about 10 mins to caramelize the sauce.
I’m so glad I found this recipe. I might try the sauce on some chicken drumsticks tomorrow night!
Jen says
Hi Gigi, I LOVE that you and your husband had a BBQ Ribs Cook Off! How cute are you guys?! I am thrilled/relieved this recipe pulled through for you with the sauce! I love this sauce too, I want to put it on everything. I hope you have fun exploring my site and finding more “winning” recipes 🙂
Annie says
Hi Jen,
Would it be possible to use this seasoning on pulled pork? I’m making the bbq sauce for me pulled pork and I gad left over spice rub.
Jen says
Hi Annie! Absolutely! I think the spices would be Delicious in pulled pork, you’ve given me a great idea! 🙂
Jon Beretsky says
I can’t wait to try these, had to make a few modifications as my wife is allergic to peppers, and they were out of liquid smoke at the grocery store. I used fresh garlic in both the sauce and the rub, and a few glugs of some bourbon to try to make up for the lack of liquid smoke (pre-Simmer) only 4 more hours to go…
Jen says
Sounds delicious Jon, I hope you absolutely love them!
Naomi says
I can’t find ground chipotle pepper at any of my local grocery stores. What can I substitute with, or can I omit?
Jen says
Hi Naomi! It is sometimes called chipotle powder – if you still can’t find it, then I would add 1/4 teaspoon cayenne pepper. Enjoy!
Michelle Bolton says
Hi, I was wondering about that layer that you have to peel off the ribs?? What is it called? I noticed you didn’t mention it.
I am going to try this. I love the slow cooker. and I really love ribs that just melt off the bones.
I will add this to my Memorial Day celebration. Maybe take some to some of my fellow vets as well. We shall see depending on how much is left. Who knows. I Love to grill, and with some health issues it has been difficult. This would make it so wonderful to put on the menu.
Jen says
Hi Michelle! I think you will love this recipe and will be a hit for your Memorial Day celebration! Sometimes the membrane comes removed already but if not, it can easily be removed by getting under it with a butter knife or back of a spoon on one end and then and pulling it off. Hope this helps, enjoy!
Paula says
I literally just finished prepping the ribs and they smell so good I’m going to have to leave the house so I don’t drool over them all day. I always use the slow cooker for baby back ribs but have never had any smell this good before going into the crock pot. So anxious to taste them! Will return to post how they taste………
Jen says
hahaha, so glad they smell so good, sorry you had to leave your house 🙂 I hope you loved them! Thanks Paula!
Melanie Wiley says
Made these with spare ribs AMAZING! I USED smoked paprika and it added just enough heat. Your recipes never disappoint thank you!
Jen says
You are so welcome Melanie! I am thrilled you loved these so much and thanks so much on commenting that my recipes “never disappoint” – that means the world to me!!!
Lola Aldrich says
Would grape jam work for the sauce instead of the blackberry preserves?
Jen says
Hi Lola, I have never tried grape jelly but I think it should work great. Enjoy!
Tawnia says
I’m two for two with your recipes! This is another keeper. We had these for Easter dinner, delicious. It’s replacing my go to ribs recipe, this is easier and better. Thank you for sharing. I did a couple things different, not because I needed to, just my way of doing things. I only share in case someone else may wonder if they can do the same. I used my own canned raspberry preserves, I just don’t buy jams/jellies. . Mine had seeds but it wasn’t an issue for us and I’m sure the flavor profile was the same. I also added a few tbsp of chipotles in adobo to kick up the spice Ievel, we like spicy! I put the dry rub on and refrigerated them overnight.
Also, I shared your beef tips in gravy with one of my boys, he’s 22. He made that dish to take out in the field (he’s in the Air Force), he and a couple other guys he made it for loved it. Keep up the great work, I’m off to see what else I can try from your site.
Jen says
Awesome Tawnia, I love that you are 2 for 2 with my recipes and am super flattered this is your new go-to ribs recipe, thank you! I love your addition of chipotles in adobo- yum and I’m sure refrigerating them overnight with the spice rub made them even better! That’s so great your 22 your old son and his friends enjoyed the Beef Tips and Gravy – such an easy meal to make/share with others. Thanks for taking the time to comment, I hope you find many more winners here!
Alicia says
Made these last night. I was so mad when I realized I bought real/raw ribs, not the precooked kind from CostCo. I thought, “Well, these aren’t going to waste – let’s find a recipe and just go for it.” Found your recipe fairly quickly on Pinterest and gave it a shot. Let me tell you…these were the most AMAZING ribs I have EVER made or had. Both of us were moaning as we ate these lol they were so good. I didn’t have every spice ingredient, just used what I had, and it the meat just fell off the bone. For $23 for 3 racks of ribs from CostCo, we will definitely be making these more frequently! THANKS!
Alicia @ http://www.GirlonaHike.com
Jen says
Hi Alica, I’m so happy you found my recipe out of necessity and it turned out being the most amazing ribs you’ve ever had – YAY!!! I buy my ribs at Costco too – such an inexpensive and delicious way to eat your favorite ribs at home! Thanks for taking the time to comment- I hope you find some more favorites here!
Mary says
Thank you for this terrific recipe. I was planning on BBQ Ribs this weekend and couldn’t find a slow cooker recipe that sounded appealing. I am looking forward to making them and watching platter of ribs disappear.
Jen says
You are so welcome Mary! I am excited for you to see them disappear as well – just be sure you grab your fair share :)!
Dawn says
Hey Jen, my foodie peeps! These ribs were FABULOUS!! I’ve finally found a slow cooker rib recipe that lives up to its reputation! I’ve tried so many others only to find they are lacking in flavour once done, but these were amazing! Perfectly fall-off-the-bone tender and that sauce…..well, that sauce is absolutely delicious! Another one for the Favourites binder…..thank you, and hope you’re feeling well!!
Jen says
haha! Hi Dawn, I love my fellow foodie peeps! I am thrilled this made it into your Favorites binder – the ultimate compliment, thank you! I am so happy you found them flavorful and love the sauce as well – yay!
Kat says
My husband is a rib fanatic and even though he usually loves my cooking I never seemed to be able to get them just right – until I found this recipe. I can’t believe how easy it is and how absolutely delicious they turn out! Now I have to make them at least every other week. The only change I ended up making after some trials is changing out the blackberry preserve for homemade apple butter because I can’t get enough of apple butter barbecue sauce and there is no seedless preserve to be found in my neck of the woods. Definitely a solid five star recipe!
Jen says
Wahoo! I am thrilled you finally found the perfect rib recipe and that you make them so often! I have never had apple butter barbecue sauce but it sounds incredible! I have some apple butter in my refrigerator right now I’ve been meaning to try out so I can’t wait to turn it into a barbecue sauce – so if you see a recipe with Apple Butter Barbecue Sauce on my site soon, you’ll know it was all inspired by you. Thanks Kat!
Donna goebel says
Just need to know, can I substitute my favorite store bought barbecue sauce instead of using the second part of this recipe. Such as sweet baby rays.
Jen says
absolutely!
Jill says
These were incredible! Followed the recipe to a t and they were delicious! My son said they put The Corner Stable (a local restaurant known for their ribs) to shame! Falling off the bone deliciousness!
I served these with the million dollar mac and cheese recipe which was also terrific. My daughter said it was the best mac and cheese she has ever had! Her favorite part was the crispy panko on top.
Jen says
Thank you Jill for such an awesome comment and the ultimate compliment of putting your local BBQ place to shame! I’m thrilled you loved the mac and cheese as well – sounds like the best meal ever!
Cindy says
These ribs and the barbecue sauce were amazing! I’ve tried many of your recipes and never been disappointed. My family loved these ribs and the sauce. I did substitute Strawberry jam and Blueberry jam that I had canned. I didn’t have the blackberry jam. It was still really great. i never hesitate to use one of your recipes. We will be having these again this 4th of July. I’m going to try smoking them on the gill this time and toss in the sauce when done. It’s great to have the slow cooker method in case the weather does not cooperate. Thanks for sharing all your wonderful recipes!
Jen says
Hi Cindy, I am so sorry at my delayed response as I was in the hospital when I received it and have been so behind ever since but I SO appreciate you taking the time to write! I am thrilled you loved this recipe and it means the world to me that you have “never been disappointed” by my recipes – thank you! I am happy to hear strawberry jam worked as substitute as well. I hope you had a very Happy 4th and these ribs were a huge hit!
Farrah says
this receipe calls for 4 lb baby back ribs, would it be too much to double both the spice and the sauce for 9 lB baby back ribs?
Jen says
Hi Farrah, not at all but you will probably need to slow cookers in order for them to fit 🙂
Jen says
I have a 7 qt. slow cooker and 4lbs of ribs fit comfortable and could probably fir 5 comfortably but for 9 pounds you would probably need 2 slow cookers.
Jenn Egan says
I NEVER comment on blogs. EVER. But these were SOOOO good, I just had to. I followed the recipe exactly – with the exception of finishing them under the broiler for a couple of minutes – just to crisp up the outside and they were PERFECT. We love the idea of smoking meat – but my husband just doesn’t have the patience. This will definitely be our go-to ribs recipe from now on. I just shared it with a bunch of girlfriends too! Thanks Jen!
Jen says
I SO appreciate you taking the time to comment Jenn! i am thrilled this was such a hit and is now your go-to rib recipe! Thank you also for sharing it with your girlfriends! I hope you find more recipes to love here!
Kristen says
I have been trying to use up the meat we have sitting in out freezer lately and I came upon 2 big vacuum sealed packages of rib tips on the same day that I saw this recipe on Pinterest. I prepped the rub last night along with the sauce (literally mixed it in the pot and then stuck it in the fridge). I threw it all together early this morning before work and it smelled divine! I can’t wait to go home and eat dinner! That bbq sauce is amazing, I will definitely be using that sauce from now on!
Jen says
Welcome to my stie Kristen, I’m so happy you stubmbled upon it! I’m so glad you loved the BBQ sauce so much and I hope you loved the end result just as much!
Dee says
Hi Jen…
I live in the desert southwest and usually grill instead of heating the house with the oven especially in summer. Do you see any reason we can’t grill the ribs 15 minutes on each side on a 400 degree grill instead of in the oven?
Thanks!!
Jen says
Hi Dee! They won’t be neary as tender if you gril them at 400 for 15 minutes/side. I would suggest wrapping them in plastic wrap after the spice rub step and letting them rest in the refrigerator for about 8 hours to develop flavor. For grilling, I would line the bottom rack with foil and then lay the ribs on the top rack of the grill and cook on low, for 1 hour resisting the urge to peak 🙂 Hope this helps!
Danielle says
Absolutely incredible!! My husband is a huge BBQ rib fan. He’s been to rib competitions always looking for the best BBQ sauce. He was blown away. I haven’t even finished digesting and felt the need to leave this comment asap. Lol thank you. This and the French dip will be part of my regular routine of cooking for yearss to come.
Jen says
What an awesome comment Danielle, thank you so much! I am honored you both loved these ribs so much, especially being such BBQ connoisseurs!
anne welch says
The ribs looks so inviting and I really want to try them but having trouble printing them out.
Jen says
hmmmm, are you using the print icon by the recipe?
Stefani Dick says
Any advice for cooking these in the oven instead of the slow cooker?? (I followed the link you posted but the content has been moved!) Nervous first-time rib maker – I don’t want to screw it up!
Also, any advice on substitutes for the preserves? Can’t seem to find any out here!
Thanks so much!
Jen says
Hi Stefani! Other readers have used other berry preserves with luck so whatever you can find should work fine. As far as the oven goes, I would still sear them as directed then follow these instructions: http://www.thekitchn.com/how-to-make-great-ribs-in-the-oven-cooking-lessons-from-the-kitchn-96973 Hope that helps! Enjoy!
S. Heard says
Just made these ribs for the first time. I followed the recipe exactly except for the blackberry jam. I didn’t have any so I used fig preserves instead with seeds. Cooked them on high for 3 1/2 hours. Didnt need the full four hrs because I didnt want the ribs falling apart…and at 3 1/2 hrs they were pulling away from the bone. These ribs are EXCELLENT!!! This will definitely be added to my staple recipes. They are as good as any restaurant!!! I highly recommend!!!
Jen says
Thank you for trying out this recipe and I am so happy to hear you enjoyed them so much and that they came out just how you like them!
Jaxs says
Gonna make these tomorrow!! Cant wait. They look wicked awesome! Can I have the link to the Million dollar mac?? Thank you!!
Jen says
Absolutely! https://carlsbadcravings.com/million-dollar-macaroni-cheese-casserole-recipe/ Enjoy!
Karen Linton says
I have been trying for an hr page to print and it is not working at all , I guess I will delete it forever . It told me to check my e-mail and I did and nothing from you is there at all.
Jen says
Hi Karen, I’m sorry you are having problems printing but it is working on my end so I’m not sure how to help you. I don’t know what you mean by it says to check your email when you are trying to print? The print button does not send emails. If you can’t get it to print, you can always copy and paste the recipe. Hope that helps!
Jennifer says
Can’t wait to try these! What kind of Liquid Smoke do you use? There are many “flavors” to choose from. I brought home Colgin Natural Hickory & Natural Mesquite… preference to one of these?
Jen says
Hi Jennifer! I personally like mesquite 🙂 Enjoy!
Margot says
What temperature is the oven set to when you sear them? Thank you
Jen says
Hi Margot, I just use the broil setting and it is 550 degrees F. Enjoy!
Beth Grimm says
Jen your bbq slow cooker ribs are amazing! I used pork loin back ribs and
cut back a bit on liquid smoke and substituted some smoked paprika.
The BBQ sauce is some of the best i have tasted! We love ribs and are
so happy we can enjoy them without grilling in our sub zero degree temps
here in iowa this time of year! Keep up the good work Jen i continue to
try your recipes on a regular basis and am yet to find one i dont love!
Jen says
I am so happy you are enjoying my recipes Beth, thank you so much! I hope my soups and crockpot recipes warm you up in chilly Iowa :)!
Beth says
Hello from Australia. I’m just trying to figure out the blackberry preserves. Is this tinned fruit? Or blackberry jam? Or something else? Blackberries don’t grow in Brisbane – too hot. I can usually get the frozen ones and just on very rare occassions, punnets of fresh ones at an exorbitant price.
I’ve got my ribs in the slow cooker at the moment – I made the sauce minus the blackberries this time around … till I fugure them out! Thanks for the recipe.
Jen says
Hi Beth! It is blackberry jam without the seeds 🙂 I’ve shared another barbecue sauce without blackberry preserves here: https://carlsbadcravings.com/slow-cooker-bbq-chicken-recipe/ if that’s helpful.
Terry says
Jen
Thank you for the awesome rib recipe. They were just as good as they looked on your post. The best part is your BBQ sauce. That is the best I have ever had and I will be making my own (your recipe) from here on out. I was skeptical reading all the posts about how good it was and I now know why. Absolutely amazing. Thank you for sharing.
Jen says
You are so welcome Terry, thanks for the thanks! I’m so happy they lived up to the pics and hype – phew! I’m also glad you loved the barbecue sauce – I need to make a separate post just for that!
Sammy says
I have never been known for my cooking ability. However I am trying to expand my limited repertoire. I love BBQ ribs, and always ate them only at restaurants as I never thought I could make them. My boyfriend said that they are easy to make in slow cooker so I decided to give it a go, and your recipe was the one I found and followed. OMG! They were the best ribs I’ve ever had, and my boyfriend said I can cook them as often as I want as he loves them too. What a fantastic sauce. My second attempt is in the cooker now, and the aroma invading my home is mouth-watering. Thanks for boosting my confidence with cooking.
Jen says
Hi Sammy, I loved your comment, thank you so much! I’m’ thrilled these were such a huge success and that it gave you a little confidence in cooking! My mom always said “if you can read you can cook” – but it also has to be a good recipe! So I hope you continue to find new winners here!
Julyane says
Hi Jen, I hope you are doing well!!!
I have to say, I have been on your website for about one hour just drooling over your recipes!! But these ribs really caught my eyes!!
I do have a question though and a pretty silly one, but maybe you can help me =)
I am brazilian and since english is not my first language, I got a little bit confused about this “blackberry preserve”. Is this the same as jam?
I just want to make sure, since over here we do not find the same ingredients, unfortunately =/
Also, if it is not jam, could I replace it for something else similar? Say, regular jam? hahaha =)
Thank you!!
Your website is amazing!! And you will probably see me commenting over other recipes!! =)
Cheers,
Julyane
Jen says
Hi Julyane, you are so sweet! And there are no silly questions! Blackberry preserves are like seedless blackberry jam – I hope that helps and that you love these Ribs!
CJ Hickey says
can you can/preserve this bbq sauce? water bath?
Jen says
I have never personally done it, but I don’t see why not!
Stephanie says
do you think a plum preserve would work? I’m not sure if the flavors would go well or not. I know it’s based on opinion but just checking with the creator and anyone else who reads this what they think 🙂
Jen says
Hi Stephanie, I think it should work fine! If you try it I would love to know what you think!
Stephanie says
Yay! My husband works out of town for 3 weeks at a time and is only home for one week at a time. He despises the food they serve at the camp where he stays so I am always trying to find the best recipes for when he is home! I was actually cooking brisket for myself and came across your brisket recipe with homemade bbq sauce (I didn’t make it because I didn’t have the time when I found it) where I saw a link to this. I have baby back ribs in the deep freeze! He is home in 11 days and this is definitely the winner I will have waiting in the crock pot when he comes home 🙂 I will report back and let you know how they turn out! Question though, I believe I only have two lbs of ribs.. should I reduce spice rub & bbq sauce amounts to accommodate? Or should I make full recipes and save for next time?
Jen says
Hi Stephanie, you are so thoughtful to make the best recipes for when you husband has home! I think he will LOVE these ribs! As far as prep goes, you can definitely either half the recipe or save half for next time – either is great! Happy homemcoming!
Donna says
These are OMG delicious! Best ribs I have ever been able to make and I’ve been working at it for 60+ years. Thank you for a fantastic recipe.
Jen says
oh my goodness, that is amazing! I am thrilled these are the best ribs after a 60 year hunt! Thank you so much Donna!
Connie Baker says
I found your recipe for the best ribs ever, I’ve been making these ribs for a few months now and every time I make them when I have guests they can hardly believe that they are cooked in the slow cooker, this is by far the absolute best ribs recipe ever, on or off the grill, I will never cook ribs on the grill again. These ribs go together quick, cook almost by themselves, and clean up is the crock, that’s it how much easier can it get without going out to a restaurant, and honestly the ribs I’ve eaten at most restaurants aren’t nearly as tender and moist as these ribs, thanks again for sharing your recipe
Jen says
What an awesome comment, thank you so much Connie! I’m thrilled these are the best ribs you’ve ever had-on or off the grill! Thank you for making my day!
Laurie says
These look delicious. Can’t wait to try. Never made ribs so I am nervous. But I have one question. Should I remove the membrane from the back of the ribs? And second question it says in recipe to preheat oven to 400 but in one of the questions you told a reader to put them under broiler at like 550. So which degrees do I heat the oven.
Jen says
Hi Laurie! Sometimes the membrane will already have been removed for you but if the ribs still have the membrane, yes, you want to remove it. Bake at 400 degrees F per instructions. Enjoy!
Mickey Zalusky says
Hi. I made these moist and flavorful ribs for the first time and wanted to share my tips. I made them per the recipe instructions except after applying the rub, I wrapped and refrigerated the ribs overnight to allow the rub time to better penetrate the meat. Instead of layering the meat in sections, I wrapped the ribs around the perimeter of the vessel, meaty side outward. I found they ribs were very tender on the “high” setting after 4 hours with a lot of residual liquid in the pot. I removed the liquid, cooled it, removed the fat and incorporated the liquid back into the barbecue sauce for added flavor. Alternatively, the de-fatted liquid could be warmed and spooned over the ribs or used as a sauce for another dish. This is a very easy way to make ribs any time of year.
Jen says
I’m so happy you loved them Mickey! Thanks for all the tips!
Donna says
Best. Ribs. Ever.
Jen says
Best. Comment. Ever.
Jacqueline says
Ohhhh boyyyy these are delicious! When I opened my eyes this morning the first thing I thought about was making these ribs today. I made them a few months ago & have been thinking of them ever since. The bbq sauce is incredible. My husband is a bbq snob & he was blown away. I have never had a bad recipe from your site, it is my go-to recipe “book.” My other recent favorite is the beef barbacoa….such deep smoky flavors. You really have a gift for this, please keep doing what you do. You’re my “best food friend” in my head. stay well.
Jen says
Hi Jacqueline, I’m so sorry for the delay! I was on a cruise without internet for over a week and I am all sorts of behind but thank you so much for your awesome comment! I’m honored you are loving my recipes and have never had a “bad one!” It sounds like we’re foodie kindred spirits loving similar flavor profiles and both dreaming of food 🙂 I’m thrilled you and your husband both loved these ribs and even impressed the bbq snob! Thanks for making my day! xo your best food friend
Jacqueline says
Hi Best Foodie Friend….me again! Yes…we definitely share the same flavor profiles! Hope you had a wonderful cruise. Quick question…I will be making these sat for a party. I will prob need to do 2 batches. Any suggestions for making a day ahead & reheating? Do you think if I make a day ahead & reheat in either the oven or on the grill in an aluminum pan covered on indirect heat they will survive & taste just as good? Any suggestions will be much appreciated. Thank you
Jen says
Hi Jacqueline! I think these can definitely be reheated successfully! I would use the oven and start by slathering the ribs in BBQ sauce and completely enclosing them in foil and placing on a baking sheet. Bake at 250 degrees F until warmed through. I’m not sure exactly how long this will take, but I would check them at 30 minutes and go from there, then broil and slather with more sauce. Enjoy and have a fabulous party!
Pam says
Jen, I Never leave comments, but I had to this time! These ribs are AMAZING! My husband and son both raved about them! Thank you for sharing this awesome recipe! I just pinned numerous recipes from your site and can’t wait to try them. Your directions are so easy to follow and your pictures are breathtaking!
I read your personal story and I wish you the best of health and happiness.
Jen says
Hi Pam, thank you so much for taking the time to comment, it is much appreciated! I’m thrilled both you and your husband loved these ribs! I hope you love everything else from my site equally as much! Thank you so much for reading my story and for the well wishes – I am grateful to be alive and sharing what I love! God bless you and yours!
Mary says
Can I put them in the fridge after searing until the next day?
Jen says
Yes!
Carly says
These are my favorite ribs ever! They are just as good as any restaurant…maybe even better. This will be a recipe that will stay in my family and will be passed down to my children!
Jen says
That is awesome Carly, thank you so much! I am honored they will be a new family tradition!
Stephanie says
I have a question about these ribs, which look amazing. My slow cooker is now an Insta Pot, and I am new to using it. How should I set the Ista Pot for these ribs? I apologize in advance if this an obvious question.
Jen says
Hi Stephanie, I’m sorry I am late to the instant pot game! I actually just got one so I can’t advise how to use it yet. Sorry!
L says
I can’t find seedless blackberry jam anywhere! What do you suggest?
Jen says
I have had reader comment that they have used seedless raspberry jam successfully so I would try that. I hope that works for you!
Sarah says
I had blackberry jam with seeds and just heated it up on the stove and strained the seeds out in a fine mesh sieve. Worked perfectly!
Jen says
Awesome, thanks for the tip Sarah!
kathy says
Wow, made these today for my hubby and son, FANTASTIC!! This recipe is a keeper for sure!!
Jen says
Awesome, thanks so much Kathy!
Tw says
Hi there I’d love to use my instapot for this it has to work as well or better I’m thinking, any suggestions on how????
Jen says
Unfortunate I am not yet an instant pot expert – working on it!
Nicole Williams says
Easily the best ribs I’ve ever made! I made them in the oven….400 for 1/2 hr, then 325 with sauce and covered until done, flipping a few times… since my crockpot was busy making baked potatoes. My new go to recipe!
Jen says
Thank you so much Nicole and thanks for the oven directions too!
Jennifer Brown says
I have loved bbq ribs for a very long time, but have never been able to make them at home as delicious as in restaurants…. until this recipe. I have made these ribs twice in one week, that’s how good these are. From the ease of cooking them in the crockpot to the amazing rub/ bbq sauce combo, these are a must try for anyone. I already have plans on making another batch to feed my grandparents in-law. No need to worry about dentures preventing them from eating their favorite food anymore. These don’t fall off the bone, they MELT off the bone! Also, this is the first time I have ever left a comment about a Pinterest recipe that I have tried out and I try a TON of recipes out. These are no joke THAT good!
Jen says
Hi Jennifer, I’m catching up on old comments, so please forgive the delay! I’m honored you love this crockpot ribs recipe enough to make them twice in one week and to leave a comment! I hope you continue to love the ribs and find many new favorites here!
Natalie R says
W-O-W these were INCREDIBLE!! I may have cooked them a little too long (5 hours on high) since the bones fell out as I lifted them from the slow cooker (not necessarily a bad thing), so I’ll stick to 4 hours max next time. Best part is my BBQ/smoked meat snob boyfriend was obsessed with the BBQ sauce – so much so that he now requests I make it anytime we BBQ! Thank you for the amazing recipe 🙂
Jen says
You are so welcome Natalie! Sounds like they were literally “fall off the bone tender” :). I’m thrilled your BBQ snob boyfriend loved them as well – especially the BBQ sauce!
Susan says
Question… can you use country ribs? and will they turn out as good? I don’t have much experience with ribs. 🙂
Jen says
Hi Susan, I have honestly only experimented with baby back ribs because they are the most popular with my readers. I am sure country style ribs would also work but you will want to cook them on low for even longer as they are meatier and thicker than baby back ribs. They are done when they are fall apart tender. Hope this helps!
NickiDE says
Made these for Labor Day picnic. You are so right – everyone went crazy for them. The oven baking made a nice crust so they didn’t just taste like “boiled” ribs. I had a little sauce left and added that to canned baked beans – yummy!!
Jen says
YAY! Thanks Nicki, I’m thrilled they were a hit and the BBQ Sauce sounds perfect for beans – yum! Happy Labor Day!
Waffle says
These may be my favorite ribs of all time. We also use this exact recipe and method to make pulled pork, by butterflying a cheap pork roast and following all of the instructions. It comes out amazing every time. I can’t count how many times I’ve recommended this recipe.
Hands down the best. 1000%.
Jen says
Wahoo! Thank you so much for your awesome comment! I am thrilled you love these ribs so much and have made pot roast with the same method as well – yum, I’ll have to try that soon!
Marion says
Wow, these were great! I did a trial batch with about half the recipe and they were very well received by my taste testers, and now on the menu for Christmas lunch! I don’t have chipotle powder, so subbed with smoked sweet paprika and extra cayenne pepper. A bit of sweetness is a must on bbq pork ribs but we don’t love overly sweet food, so for the bbq sauce I left the sugar out; the sweetness from the ketchup, jam & molasses was plenty (I used plum jam, that’s what was in the cupboard).
I loved that I was able to pop these on before leaving the house & able to have lunch ready 15 min after walking back in the door! I put them in my air fryer for 10 mins on 180C just to crisp them up a little before serving. Yuuuuum.
Jen says
Thank you so much for your awesome comment Marion! I’m thrilled the test batch passed the test! Merry Christmas!
Joanna says
Ohhh boy these ribs were amazing! A Super Bowl hit for our family. I served the ribs with your Corn Casserole, and we were just in heaven. I wish I could make all of your recipes everyday. A little thing like work gets in the way, but thank goodness for weekends. Can’t wait to pick another recipe from your fabulous collection of Cravings. Hope you enjoyed some game day goodies yourself.
Jen says
I’m so pleased these ribs were such winner, thanks Joanna! And thank you so much for your awesome comment! I LOVE hearing how much you look forward to making my recipes!
Melissa says
Can you freeze these? Any recommendations for making ahead on the weekend and reheating mid week?
Jen says
Hi Melissa! Sorry for the late reply— I’m catching up on a backlog of comments, but yes these can be frozen. Seal cooled ribs inside a freezer-safe container or freezer bag, and when you are ready to thaw, place in fridge overnight and reheat in the crockpot. Hope you enjoy!
Brenda in NJ says
Made these today and they were delicious! Followed the recipe exactly. This was our first time making ribs in the crock pot. They definitely fell off the bone and the BBQ sauce was very good.
Another time I might reduce the sugar but that’s me; I use less sugar in everything even cookies and lemonade.
Thanks for your site and delicious recipes! I made the Buffalo Chicken on a weekday and shared with all my colleagues too.
Jen says
Thanks so much Brenda, I’m so pleased your first attempt at Slow Cooker Ribs was a hit! I also love hearing the Buffalo Chicken is a repeat favorite!
Jon says
Hey Jen,
Im a college student who until recently only knew how to make PB&J sandwiches and scrambled eggs. I found your website when quarantine began so that I could learn how to make grilled chicken while my mom was at work. I don’t think I have spent a day without going on this website since. Personally, I never thought I would have an interest in cooking but it has gotten to the point where my family asks me “whats for dinner tonight.” My entire family cannot wrap their heads around the idea that I cook so frequently now. This has also been a great bonding experience for me and my mother as we usually make your recipes together. I just wanted to let you know how appreciative I am of you and your website. Your posts are always very well structured and detailed enough that a beginner like me could comprehend them. Thank you so much!
btw the Ribs came out awesome! and I genuinely can not wait to make your Ropa Vieja tomorrow!
Jen says
THANK YOU so much Jon for taking the time to comment – you absolutely made my day, my week! I am so honored my website has helped you learn how to cook and more importantly made you interested in cooking! What a a priceless time you and your mother are enjoying right now as well. I hope you continue to love cooking and exploring my recipes and find many new favorites! Best!
Stephanie says
Made this yesterday with a couple of racks of baby backs I picked up (6 lbs) and it was magical. The SAUCE, is absolutely the best, better than any homemade or out of a bottle we’ve ever had. I was very skeptical of making baby back ribs in a crockpot. I tend to not cook meat in a crockpot because as my family says, the meat, whatever it is, always comes out a watery, flavorless, stringy, mushy “swamp meat” as we call it. Hahaha. However being a loyal follower of your recipes, which are consistently amazing, I had faith you would not lead me down the path of baby back swamp meat in a pot. Thank you for another winner dinner Jen!
Jen says
Your timing is impeccable, I’m actually publishing a post specifically for this BBQ Sauce tomorrow! I’m so pleased you loved the sauce and these Slow Cooker Barbecue Ribs were a winner and not “swamp meat” LOL!
Alicia says
Hi!! Hoping to start these tomorrow morning – but not able to find seedless blackberry preserves! I am also not seeing seedless raspberry preserves. Although I am sure there is a difference between preserves and jam I don’t know what it is. Eek! What can I use?? PS huge fan of your recipes!
Jen says
Hi Alicia, readers have commented that they have also used fig and raspberry preserves with success. If you can’t find any, then you can make the BBQ without it then add additional sugar to taste. Good luck!
Alicia says
I made these today and used seedless blackberry jam! Also I made your kicked up potato salad. Huge hit! Thank you. Stay well.
Jen says
I’m so pleased they were both winners, thank you Alicia!
Dawn says
Hi Jen,
We’ve added this as another favorite recipe of yours! So yummy! My son is coming home to visit so I’m
Making extra because he loved it the first time around! Quick question about ribs with bones vs without bones. I thought I’d try the boneless but I wonder if I should adjust the cook time. Do you have any thoughts on this!
Thanks so much!
Dawn
Jen says
Hi Dawn, I’m so pleased these Barbecue Ribs are a favorite! I honestly have never made boneless ribs, so I would just make sure to check them. Another recipe I just googled says to cook boneless ribs: “Cover and cook for 5-6 on high or 6-8 on low, depending on your slow cooker, until fork tender.” Good luck!
Michelle says
Hello! Your recipe calls for “ground chipotle pepper.” Is that the same as chipotle chili pepper? You have introduced me to so many great spices! Thank you for your wonderful recipes!
Jen says
Thanks so much Michelle, I’m honored you’re enjoying my recipes! Yes ground chipotle pepper and chipotle chili pepper are the same as long as it is a powder in a jar. Enjoy!
Sam says
I’ve been making this recipe for months now, and it’s fantastic- The past few runs of this, I’ve swapped out the ribs for Boneless Pork Butt, and turned it into pulled pork- it works -fantastically-. I butterfly the pork butt, apply the spices and bake them on 15 mins a side like the ribs would be, then slow cook for 8 hours on low. Then I just take a fork to the meat to shred it, when I add the other half of the sauce.
My only other alteration is the jam in the sauce – I experimented a bit with different ones but stumbled across apricot preserves and it throws it to a whole nother level!
Thanks for sharing this recipe!!
Jen says
Thank you for your awesome comment Sam and for sharing your expertise with using this recipe for pork butt – sounds fantastic!
Katherine says
Love your recipes
Can you use apricot preserves in the BBQ Sauce?
Jen says
Hi Katherine, yes, it should work great. I haven’t personally tried it but other readers have used it with success.
Wendy says
Wouldn’t the ribs be sitting in the fat while cooking?
Jen says
I would follow the recipe as written – they turn out perfectly!
Peggy says
Hi Jen. Love your recipes! I have made these ribs at least 5 times this year. I was wondering what size crock pot you would recommend if I increase the amount of ribs to 6lbs? I don’t want to overstuff the pan.
Jen says
That is awesome Peggy, I’m so pleased they are a favorite! I don’t know if 6 lbs of ribs will fit comfortably into a crockpot. I use a 7 qt. could probably stuff them but it would be tight. You are probably better off to use two crockpots and then they will also cook more evenly. Good luck!
Nancy says
Just had these bbq ribs for dinner and once again your recipe didn’t disappoint. Outstanding recipe and very easy. I loved the bbq. I made it exact to recipe but can see from your comments that it would be so easy to tweek if you wanted a different taste. Thank you again for another keeper recipes!!!!
Jen says
You’re so welcome Nancy, I’m so pleased it was another winner! The barbecue sauce is amazing on everything!
Jenna says
I have made these ribs a few times now and they are just absolute perfection. They are so delicious, they fall right off the bone and they are just so easy that’s there’s no excuse to not make ribs. I have gotten rave reviews from everyone who has tried them and I will never look for another recipe again. They are just flawless.
Jen says
Thank you so much for taking the time to write such a glowing review! I’m thrilled you’ve found the perfect ribs recipe!
Robyn says
I am trying to figure out a way to freeze these for my son who is away at college. He L.O.V.E.S. This recipe! Do you think it would work if I prep them with the rub and sear them in the oven, then freeze, and then he could toss them in his crockpot to finish cooking? And I could freeze a package of the sauce as well.
Jen says
You are the sweetest Mom! Yes, I think that method would work perfectly!
Melissa says
Can you explain is it better to sear them before freezing or is it better to sear after freezing? I’m fairly new to this process.
Jen says
Hi Melissa, it is better to sear before freezing, otherwise, you are just freezing raw meat 😉
Leslie says
If I want to use one of my favorite bbq sauces instead of yours, how many cups would say your bbq sauce makes for the recipe? I might make yours but I also might want to make it quicker.
Jen says
About 3 cups, enjoy!
Jan Boland says
I have never made ribs before. Are these known as ‘country style’ pork ribs or how will they be labeled at the grocery store? Thanks!
Jen says
No they are not the same. They will be labeled: spareribs or baby back ribs
If you aren’t sure, I would ask the butcher at the grocery store. Good luck, you got this!
Lori Miller says
Love your website. The recipes are out of this world! Thank you so much.
Jen says
You’re so kind to take the time to make my day, thanks Lori!
Betty says
Looking forward to making these! Should I put under the broiler for a couple minutes to give them a bit of a char or is this not necessary?
Jen says
Hi Betty! It is not necessary but if you want some char on your ribs, go for it! Hope you enjoy!
Peggy says
I don’t have black berry preserves. Can I used homemade black berry freezer jam?
Jen says
That jam sounds delicious! I haven’t tried it with jam, but you could experiment!
Kurt Kopsa says
I would like to make this using an instant pot. Any idea on what setting and how long to cook it?
Jen says
Hi! This website should be helpful in converting the recipe https://www.foodnetwork.com/how-to/packages/food-network-essentials/how-to-use-an-instant-pot-as-a-slow-cooker Hope you enjoy!
Dana says
Your recipe sounds delicious, and I can’t wait to try it!! It’s just me and my husband, and we wouldn’t usually use that many ribs. Would I adjust the cooking time if I have fewer ribs?
Jen says
Thanks Dana, I hope you love it! The cooking time should be close to the same, maybe check an hour or so earlier. Enjoy!
Lori K. says
Fabulous recipe! The sauce is lip smackingly good… it was a little sweeter than I prefer, so next time I’ll simply back on the brown sugar, but I loved the balance and depth of flavors. Can’t wait to make it again!
Jen says
I’m so glad this will be a repeat! Thank you for taking the time to leave a comment!
Stacy Nichols says
Hi Jen. I have tried a lot of your recipes and loved all of them. I was wondering if after applying the spice rub if I could wrap in foil and marinate overnight?
Jen says
Thanks for making my recipes! Yes, you can absolutely do that!
Ginger says
Hello, I noticed you had dried mustard in the seasonings but in the recipe section you don’t mention it. So are you using it or not?
Jen says
Hi Ginger, the recipe card is correct, enjoy!
Erin says
Hi! My oven is not working, but my broiler is. Can I broil these ribs before I put them in the slowcooker instead and If so how long? Also, love all your recipes
Jen says
Thanks for your kind words Erin! I would broil the ribs for about 5-10 minutes on the second rack from the top so they sear more evenly. I haven’t tried this before, so definitely keep an eye on them. Good luck!
Sharon says
I don’t eat pork. Can I use beef ribs?
Jen says
Hi Sharon, I’ve not tried with beef but in theory it should work. The flavors would be tasty!