Get ready for some downright delicious baby back ribs with this Slow Cooker St. Louis Ribs recipe. This is the best way to make st. louis style ribs. Not to mention it is super simple to make when you’re in the mood for a good rack of ribs.
These crock ribs have all of the barbeque sauce you will need, paired with an easy rub mixture to get the best tasty ribs.
After you’ve had these juicy ribs, any rib lover will want to save this recipe and make these whenever you have the chance, especially for game day.
For more excellent crock pot recipes like this bone tender ribs recipe give these a try:
Ingredients used to make Slow Cooker St. Louis Ribs:
- Brown sugar
- Smoked paprika
- Garlic powder
- Onion powder
- Salt
- Ground black pepper
- Cayenne pepper
- St. Louis style pork bone ribs
- Water
- Baby Ray’s BBQ sauce (use your favorite bbq sauce or make your own bbq sauce)
How to make Slow Cooker St. Louis Ribs:
- Make the dry rub. Whisk together the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne in a small bowl.
- Dry rub the ribs. Pat the ribs dry and rub the dry rub all over them (the underside of the rack too). Let the ribs sit for at least 30 minutes, preferably longer. I like covering mine with plastic wrap and keeping them in the fridge overnight so that the flavors really sink in.
- Load the crockpot. Transfer the ribs to the crockpot. You’ll want to prop them upright so that they form a circle around the edge of the basin of the crockpot with their meatiest side facing out (bone side in). Whisk together ½ cup water and ½ cup barbecue sauce and pour it into the center of the crockpot.
- Cook. Close the crockpot and cook on low for 8 hours.
- Prepare to broil. Line a rimmed baking sheet or roasting pan with aluminum foil and set a wire rack on top. Set an oven rack about 6 inches below your oven’s broiler. Preheat the broiler on high.
- Broil the ribs. Transfer the ribs to the wire rack set over the sheet pan and brush with ½ cup of BBQ sauce. Broil for 2-3 minutes. Remove the baking pan from the oven, flip the ribs, and brush with the remaining BBQ sauce. Broil for an additional 2-3 minutes.
Can you eat silver skin on spare ribs?
For a recipe like this St. Louis ribs, you can have the option to take the silver skin off or leave it on. The silver skin itself is edible, however, it can prevent you from achieving flavorful ribs since it can stop the seasoning from penetrating a tough membrane to the meaty side of the ribs.
It is also fairly chewy so depending on how you want your baby backs to turn out, you can choose to remove the connective tissue from the back of the ribs or not.
How to store this easy slow cooker recipe:
After this crock bot ribs recipe is done cooking, allow the crock pot bbq ribs to cool down to room temperature and then store them in an airtight container and store the leftover ribs in the fridge for 4-5 days in the fridge for the next time.
What to serve with the best ribs recipe:
- Italian Fresh Green Salad Recipe
- Garlic Roasted Potatoes Recipe
- Slow Cooker Cheese Potatoes Recipe
- Mom’s Easy Potato Salad Recipe
Other slow cooker recipes:
- Slow Cooker Creamy Ranch Chicken Recipe
- Slow Cooker Ritz Chicken Recipe
- Slow Cooker Beef Sirloin Tips and Gravy Recipe
- Slow Cooker Beef Tips and Rice Recipe
- Slow Cooker Mongolian Beef Recipe
- Slow Cooker Cola BBQ Roast Beef
Love cooking as much as we do? Join our FREE private Facebook Group: Six Sisters’ Dinner Club!
Slow Cooker St. Louis Ribs Recipe
Ingredients
- 2 Tablespoons brown sugar
- 1 Tablespoon paprika
- 1 Tablespoon garlic powder
- ½ Tablespoon onion powder
- 1 Tablespoon salt
- ½ Tablespoon ground black pepper
- ½ teaspoon cayenne pepper
- 7 pounds St. Louis style pork ribs
- ½ cup water
- 1½ cups Sweet Baby Ray's BBQ Sauce
Instructions
- Make the dry rub. Whisk together the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne.
- Dry rub the ribs. Pat the ribs dry and rub the dry rub all over them (both sides). Let the ribs sit for at least 30 minutes, preferably longer. I like covering mine with plastic wrap and keeping them in the fridge overnight so that the flavors really sink in.
- Load the crockpot. Transfer the ribs to the crockpot. You’ll want to prop them upright so that they form a circle around the edge of the basin of the crockpot with their meatiest side facing out. Whisk together ½ cup water and ½ cup BBQ sauce and pour it into the center of the crockpot.
- Cook. Close the crockpot and cook on low for 8 hours.
- Prepare to broil. Line a rimmed baking sheet or roasting pan with aluminum foil and set a wire rack on top. Set an oven rack about 6 inches below your oven’s broiler. Preheat the broiler on high.
- Broil the ribs. Transfer the ribs to the wire rack set over the baking sheet and brush with ½ cup of BBQ sauce. Broil for 2-3 minutes. Remove the baking pan from the oven, flip the ribs, and brush with the remaining BBQ sauce. Broil for an additional 2-3 minutes.
Notes
- For a recipe like this St. Louis ribs, you can have the option to take the silver skin off or leave it on. The silver skin itself is edible, however, it can prevent you from achieving flavorful ribs since it can stop the seasoning from penetrating a tough membrane to the meaty side of the ribs.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Be sure to not miss another recipe! Follow Six Sisters’ Stuff on Instagram|Facebook|Pinterest|YouTube
If you made our recipe be sure to tag us on Instagram so we can see your hard work using #sixsistersstuff.
