Few dishes rival the melt-in-your-mouth tenderness of Slow Cooker St. Louis Ribs, perfectly cooked low and slow for eight hours. The meat falls off the bone with every bite, infused with a smoky, savory flavor that’s rich and satisfying. A quick marinade enhances the ribs with a hint of sweetness, balancing the bold spices for a taste that’s truly irresistible. This recipe delivers restaurant-quality results with minimal effort, letting your slow cooker do all the work while you enjoy the aromas filling your kitchen.
These ribs are a crowd-pleaser, offering a combination of juicy meat and a caramelized exterior that’s both hearty and indulgent. The ease of preparation makes it ideal for busy days or weekend gatherings, ensuring you have more time to savor every flavorful bite. Serve them up with your favorite sides for a meal that’s as comforting as it is delicious. Whether it’s a family dinner or a special occasion, these ribs are sure to leave everyone coming back for more.
Ingredients for Slow Cooker St. Louis Ribs
- 2 Tablespoons brown sugar (packed for best results)
- 1 Tablespoon paprika (smoked paprika recommended for depth of flavor)
- 1 Tablespoon garlic powder
- ½ Tablespoon onion powder
- 1 Tablespoon salt (kosher or sea salt preferred)
- ½ Tablespoon ground black pepper
- ½ teaspoon cayenne pepper (adjust to taste for spiciness)
- 7 pounds St. Louis style pork ribs (trimmed of excess fat)
- ½ cup water
- 1½ cups Sweet Baby Ray’s BBQ Sauce (or your favorite BBQ sauce)
Step-by-Step Instructions
- Make the dry rub: In a small bowl, whisk together the brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne until well combined.
- Dry rub the ribs: Pat the ribs dry with paper towels. Generously rub the dry rub mixture all over both sides of the ribs. For maximum flavor, cover the ribs with plastic wrap and let them marinate in the fridge for at least 30 minutes (or overnight for deeper flavor).
- Load the crockpot: Arrange the ribs upright in the slow cooker, forming a circle around the edge with the meatiest side facing outward. In a small bowl, whisk together ½ cup water and ½ cup BBQ sauce, then pour the mixture into the center of the crockpot.
- Cook: Cover the crockpot and cook on low for 8 hours. The ribs should be tender and easily pull apart when done.
- Prepare to broil: Line a rimmed baking sheet or roasting pan with aluminum foil and place a wire rack on top. Adjust your oven rack to about 6 inches below the broiler and preheat the broiler on high.
- Broil the ribs: Carefully transfer the ribs to the wire rack. Brush the top side with ½ cup of BBQ sauce. Broil for 2-3 minutes, or until the sauce is bubbly and slightly caramelized. Remove from the oven, flip the ribs, and brush the other side with the remaining ½ cup of BBQ sauce. Broil for another 2-3 minutes.
- Serve: Let the ribs rest for a few minutes before slicing and serving. Enjoy with extra BBQ sauce on the side if desired!
Perfect Pairings: Serving Suggestions for Your Ribs
These slow-cooked St. Louis ribs are a star on their own, but pairing them with the right sides can elevate your meal. Serve them with classic coleslaw for a refreshing crunch or cornbread to soak up the BBQ sauce. For a hearty spread, add garlic mashed potatoes or baked beans. Don’t forget a cold drink—iced tea or a craft beer complements the smoky flavors perfectly!
Storing and Reheating Like a Pro
Leftover ribs? No problem! Store them in an airtight container in the fridge for up to 3 days. To reheat, wrap the ribs in foil and warm them in a 300°F oven for 15-20 minutes, or until heated through. For a quick fix, microwave them on medium power for 1-2 minutes, but be careful not to dry them out. Add a splash of BBQ sauce before serving to keep them juicy.
Time-Saving Tips for Busy Cooks
Short on time? Skip the overnight marinating and let the ribs sit with the dry rub for just 30 minutes—they’ll still be flavorful. If you’re in a rush, cook the ribs on high in the crockpot for 4-5 hours instead of low for 8. For the broiling step, keep a close eye to avoid burning—those last few minutes make all the difference!
Recipe Variations to Spice Things Up
Want to switch things up? Try using honey instead of brown sugar in the dry rub for a touch of sweetness. For a spicier kick, double the cayenne pepper or add a dash of chipotle powder. If you’re feeling adventurous, swap the BBQ sauce for a teriyaki glaze or a spicy mango habanero sauce. The possibilities are endless!
Essential Equipment for Rib Success
To nail this recipe, you’ll need a few key tools: a 6-quart slow cooker to fit the ribs comfortably, a rimmed baking sheet with a wire rack for broiling, and aluminum foil for easy cleanup. A good pair of kitchen tongs will make flipping the ribs a breeze. Don’t forget a basting brush for that final layer of BBQ sauce!
Slow Cooker St. Louis Ribs Recipe
Ingredients
Dry Rub
- 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
Ribs and Sauce
- 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.