Crockpot Barbecue Ribs
Finger licking good crockpot barbecue ribs! These easy ribs are slow cooked in the crockpot until super tender and then finished on the grill. You won’t be able to get enough!
My husband calls these ribs legit. I found this funny at first, until I stopped to think about it. I totally agree with him.
These ribs are legit. Pretty gosh darn awesome would be another way to put it – if you’re not cool like us and use words like legit.
Now, let’s be clear that these do have a few more steps than just dumping everything into the crockpot. But it’s sooooo worth it.
And pretty please don’t skip any of the steps. All of them make these as we talked about earlier … legit. And trust me – there’s nothing difficult here. So just do it.
Plus, the crockpot does most of the work. Most.
First, you brown the ribs in the oven.
Then you go ahead and dump them in the crockpot with some barbecue sauce.
Finally, you finish them off real quick on the grill.
And what do you wind up with? Ribs that we’ve made quite a few times already this summer.
Finger lickin’ good and husband approved.
Additional Grilling Recipes You Might Enjoy!
- Pesto Turkey Burgers
- Mediterranean Burgers
- Turkey Burgers with Brie and Roasted Strawberries
- Grilled Pork Kebabs
- Grilled Balsamic Chicken
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 2 pounds pork baby back ribs
- salt and pepper, to taste
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 ½ cups peach chipotle barbecue sauce*
- Preheat the oven to 400ºF. Lightly spray a rimmed baking sheet with nonstick cooking spray and set aside.
- Season the ribs with the salt/pepper, paprika, garlic powder and onion powder. Transfer the ribs to the prepared baking sheet.
- Bake for 15 minutes. Carefully flip the ribs over in the pan and bake for another 15 minutes.
- Transfer the ribs to the crockpot (I have to cut my rack of ribs in half or in thirds to get them to fit in my crockpot. I have a smaller crockpot so this may not be necessary). Pour the barbecue sauce over the ribs. Turn them to coat.
- Cover and cook on low for 6 to 8 hours, until the ribs are fork tender.
- Light up a grill (charcoal or gas) over medium heat.
- While the grill is heating, remove the ribs from the crockpot and brush them on both sides with the extra sauce in the crockpot.
- Place the ribs directly on the grill and cook covered for about 2 to 3 minutes per side, until they are nicely caramelized and have some bark.
*You certainly do not have to use the peach chipotle barbecue sauce linked in the recipe. However, I highly recommend it. It takes these ribs to another level of awesome.
If you are gluten free - be sure to use a gluten free barbecue sauce.
Adapted from Allrecipes
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 583 Total Fat: 23g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 138mg Sodium: 1310mg Carbohydrates: 49g Fiber: 1g Sugar: 39g Protein: 42g