Can I use frozen ribs in the slow cooker?

For food safety reasons, it's best to fully thaw ribs before slow cooking. Frozen ribs won't cook evenly and may spend too long in the temperature danger zone where bacteria can multiply. Thaw completely in the refrigerator for 24-48 hours before proceeding with the recipe.

How do I know when the ribs are done?

The most reliable indicator is tenderness—the meat should easily pull away from the bone when tested with a fork but shouldn't be completely falling apart. For precision, aim for an internal temperature of about 195°F, which is higher than the safe minimum (145°F) but ensures that collagen has broken down properly for that melt-in-your-mouth texture.

Why do I need to remove the membrane from the ribs?

The silver membrane (peritoneum) on the bone side of the ribs is tough and prevents flavors from penetrating. If left on, it becomes papery and chewy after cooking, creating an unpleasant texture. Removing it allows the rub and sauce to flavor the meat from all sides and results in more tender ribs.

Can I cook these ribs on high to save time?

While technically possible to cook on high for 3-4 hours, I strongly recommend using the low setting. Low and slow cooking allows the collagen and fat to melt gradually, resulting in that perfect tender texture. High heat cooking often results in ribs that are cooked through but not as tender as they could be.

Crockpot Ribs Recipe - Evelynseats

Description

Experience fall-off-the-bone tenderness with this Crockpot Ribs Recipe! Perfectly seasoned with a smoky dry rub, slow-cooked to juicy perfection, and smothered in rich barbecue sauce, these ribs will be the star of your meal. Easy to prepare and packed with flavor, they’re ideal for any occasion.

Ingredients

Units Scale

Ribs & Seasoning

6 pounds St. Louis-style pork spareribs or baby back ribs
3 tablespoons smoked paprika or regular paprika
3 tablespoons brown sugar
1 tablespoon kosher salt
1 tablespoon ground black pepper
1/2 teaspoon crushed red pepper flakes

Sauce

24 ounces BBQ sauce (store-bought or homemade, Blue’s Hog original recommended)
1/4 cup apple cider vinegar (only if barbecue sauce is on the sweet side)

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Instructions

Prepare the Slow Cooker
Set your slow cooker to low heat and spray it with nonstick cooking spray. For easier cleanup, spray the underside of the lid as well.
Prepare the Ribs
Remove the silver membrane from the back of the ribs. If the ribs you purchased already have the membrane removed, you can skip this step.
Apply the Dry Rub
In a small bowl, whisk together paprika, brown sugar, kosher salt, ground black pepper, and red pepper flakes. Evenly coat the ribs on both sides with this dry rub mixture.
Add the Sauce
Brush both sides of the ribs with barbecue sauce. Stand the ribs upright in the slow cooker with the meaty side pressed against the inner wall of the cooker. Pour any additional barbecue sauce over the ribs. If your barbecue sauce is sweet, drizzle the cider vinegar over the ribs.
Slow Cook
Cover the slow cooker and cook the ribs on low for 5-6 hours or until the meat is fork-tender.
Prepare the Sauce (Optional)
If desired, strain the juices from the slow cooker into a medium saucepan using a fine-mesh strainer. Bring to a boil, lower the heat, and simmer for 15-20 minutes, reducing it to about 2 cups.
Serve
Slice the ribs between the bones and serve with extra barbecue sauce on the side.

Notes

Both baby back ribs and St. Louis-style ribs work well for this recipe—it’s all about personal preference.
Cut the ribs into sections to fit them easily into your slow cooker.
Always remove the silver membrane before cooking for the best texture.
The ribs are best cooked to a temperature of around 195°F to achieve ultimate tenderness.
Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.

Nutrition

Serving Size: 1 pound of ribs
Calories: 670
Sugar: 18g
Sodium: 1150
Fat: 35g
Saturated Fat: 12g
Unsaturated Fat: 21
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 55
Cholesterol: 175