Crock-Pot Ribs

"Ribs are easy to cook in a crock-pot, but a lot of people make the mistake of letting them get mushy. This recipe shows you how to make your ribs fall-off-the-bone tender while keeping a glaze on the surface."
photo by Late Night Gourmet photo by Late Night Gourmet
photo by Late Night Gourmet
Ready In:




  • Combine rub ingredients, mixing thoroughly.
  • Rub on all sides of ribs.
  • Wrap ribs in plastic wrap several times and place in refrigerator overnight.
  • Cut ribs into sections of 2-3 ribs.
  • Brush the meaty side of each rib section with barbecue sauce.
  • Arrange ribs on their sides in crock-pot. Place a layer of 4 bacon strips between the bottom layer of ribs and the top layer. Place the remaining bacon strips over the top. The goal is to not cover the meaty part of the ribs with the bacon, but instead to impart the bacon flavor into the ribs.
  • Cover; cook on low for 9 hours.
  • Remove ribs from crockpot and drain the juices.
  • Preheat oven to 450 degrees.
  • Place the ribs on cooking sheets and reapply a layer of barbecue sauce to the ribs.
  • Cook ribs in oven for 3-5 minutes to get a glaze on the surface.
  • Remove ribs from oven and serve, or place back in crockpot to keep warm.

Questions & Replies

Got a question? Share it with the community!


Have any thoughts about this recipe? Share it with the community!


I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited. I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe. I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".
View Full Profile

Find More Recipes