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You are here: Home / Food / Easy Crock Pot Ribs

by Stacy  26 Comments

Easy Crock Pot Ribs

Easy Crockpot Ribs. No boiling and then baking and then basting. Just plop these babies in the crock and then thicken the sauce later.

Some of my family members are going to be shocked out of their mind to see this recipe on here. “What?! Stacy HATES ribs!” And yes, my friend…it is true. Ribs make me want to yak.

BUT, I love cooking for my man. And my man loves ribs. For the same reason I made myself learn how to make Chicken and Dumplings, I occasionally cook ribs – for Barry. The way to a man’s heart is through his ribs…medically and emotionally. Ha!

There are lots of different ways to prepare ribs, but I like the ease of this recipe. No boiling and then baking and then basting. Nope…none of that mess. Just plop these babies in the crock and then thicken the sauce later. That’s it. You’re welcome.

Easy Crockpot Ribs. No boiling and then baking and then basting. Just plop these babies in the crock and then thicken the sauce later.

This recipe uses a dry rub that’s massaged into the meat. This meat is dead and it’s getting a massage. Does that seem wrong to anyone else? I’d like a massage too, please – minus the garlic…and the whole dead thing.

I once saw an advertisement for Boston Butt dry rub that said “Everything is better with a little butt rub.” How true.  How very true.

Easy Crockpot Ribs. No boiling and then baking and then basting. Just plop these babies in the crock and then thicken the sauce later.

You’re going to make a homemade barbecue sauce to pour over the meat – it cooks in this sauce all day long…and it smells pretty stinkin’ good, even for someone who hates ribs. Later, when the meat is done, we’ll thicken the sauce to serve over the meat.

Stinkin’ good. Is that an oxymoron?

Easy Crockpot Ribs. No boiling and then baking and then basting. Just plop these babies in the crock and then thicken the sauce later.

My ribs were too big to fit all in one layer, so I had two layers. No sweat – they still cooked up fine.

I used country-style ribs for this particular batch but you can use any cut of ribs that you want. Make it beef or make it pork. But probably not chicken.

Easy Crockpot Ribs. No boiling and then baking and then basting. Just plop these babies in the crock and then thicken the sauce later.

Cook until the meat reaches an internal temperature of 170 degrees. If you don’t have a meat thermometer, get one today. They make life easier…no more wondering if the middle of the meat is still frozen.

Remove the ribs when done and thicken the sauce using a cornstarch/water mixture. I used organic cornstarch from Vitacost. But you could also use arrowroot. The truth is I grabbed the cornstarch first out of the cabinet. That’s pretty good reasoning for me.

Serve meat with sauce poured over top. I DID eat some…mostly because I was hungry. I ate mine without the sauce, but Barry poured his sauce over top. And he enjoyed every bite.

And I got a kiss. And THAT my friends, is why I cook ribs.

Easy Crockpot Ribs. No boiling and then baking and then basting. Just plop these babies in the crock and then thicken the sauce later.

Easy Crock Pot Ribs

  • 5 pounds ribs, any style
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 6 tablespoons sucanat (or brown sugar)
  • 5 tablespoons ketchup
  • ¼ cup water
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon dry mustard
  • ½ teaspoon paprika
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 4 tablespoons cornstarch
  • 4 tablespoons water
  1. Combine garlic powder, onion powder, chili powder, and 1 teaspoon salt. Rub into meat.
  2. Lay ribs in the bottom of a 5-6 quart greased crock pot. Layer if necessary.
  3. Combine sucanat, ketchup, water, Worcestershire, mustard, paprika, salt, and pepper. Whisk to combine.
  4. Pour over meat.
  5. Cover and cook on low for 8 hours – until meat has a temperature of 170 degrees.
  6. Remove meat from crock and keep warm.
  7. Skim grease from sauce if desired (I don’t).
  8. Combine cornstarch and water. Stir into juices.
  9. Cover and cook on HIGH for 30 minutes or until thickened. Serve sauce over meat.

Easy Crockpot Ribs. No boiling and then baking and then basting. Just plop these babies in the crock and then thicken the sauce later.

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About Stacy

Stacy is a Homemaking and Business Mom Mentor, the author of two cookbooks, creator of multiple e-courses, seasoned life coach, and comedian extraordinaire. Her first priority is her husband and her children - family first. She presses on each day because her calling is to teach, train, and mentor other ladies to have their dreams. She believes if it’s not easy, you won’t do it – because she’s lived it. She’ll bring YOU the awesome so that you can get your home back into control and watch your business soar. For tips and easy strategies, you can follow her on Facebook, YouTube, and Instagram.

Disclosure of Material Connection: Some of the links in the content above are “affiliate links.” This means if you click on the link and purchase an item, I may receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Comment Policy: I love reading your thoughts and input on what you read here. I'm sure we'll disagree sometimes and that's okay! In those cases, do what's right for you and yours. As with any form of communication, only post comments that move the discussion in a positive direction.

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Comments

  1. Meagan Mann says

    July 4, 2015 at 5:25 pm

    Oh.my.word. These are so good! My husband won’t stop raving about these to everyone. He even says they are better than ribs from the smoker! That’s a high compliment.

    Reply
    • Stacy says

      July 6, 2015 at 1:36 pm

      Yeah it is! Tell him I said THANKS! 🙂

      Reply
      • Meagan Mann says

        July 6, 2015 at 1:38 pm

        P.S. I’m glad you’re back. I missed you. 🙂

        Reply
        • Stacy says

          July 6, 2015 at 3:02 pm

          🙂 Thanks.

          Reply
  2. Edie says

    February 24, 2014 at 1:17 pm

    Most cheese is “Stinkin Good” so nope, not an oxymoron in my book…LOL

    Reply
  3. AT says

    January 2, 2014 at 2:46 pm

    12 years of marriage and I have never made ribs. Made these last night and they were a huge hit with the family. Thank you so much for the recipe!

    Reply
  4. JTBlack says

    September 29, 2013 at 6:05 pm

    These are great ribs! I do not measure, I splash and dash. Even my picky hubby who does not like bbq loves them with out the sauce on top.

    Thanks for the great recipe.

    Reply
    • myersbr2 says

      September 29, 2013 at 8:52 pm

      I’m glad you’re able to find something that works for you!

      Reply
  5. Lacey says

    April 29, 2013 at 1:21 pm

    Question-
    I am trying to freeze a bunch of premmade dinners in advance before my twins are born. I love the idea of this recipe and wanted to know- if you already have ribs frozen in the freezer, how do you size them down to fit in your crockpot? ( mine is smaller in the bottom and larger at the top- an oval shape)
    I am thinking I will have to defrost them to cut them to size to layer? Have any better ideas??
    Thanks:)

    Reply
    • Stacy says

      April 29, 2013 at 4:00 pm

      Yes, I would defrost and cut to size. I very RARELY put frozen meat in my crock. 🙂

      Reply
  6. Michelle says

    April 21, 2013 at 8:12 pm

    The easy crockpot ribs were a huge winner with my family & my husband doesn’t like ribs that much!! THANKS!!!

    Reply
    • Stacy says

      April 22, 2013 at 9:45 am

      Hooray!!! 🙂

      Reply
  7. Debra says

    February 26, 2013 at 4:02 pm

    Do you have a thermometer you can recommend? I have gone through more then I care to admit, they are fine for a bit, then the temp is badly off. I really need one for yogurt!

    Reply
    • Stacy says

      February 26, 2013 at 4:48 pm

      I use my candy thermometer for yogurt. It’s a TruTemp brand and it works well. My meat thermometer is a Pelouze and I picked it up at a food trade show. I love my thermometers…keeps me from serving raw meat – which I would totally do otherwise. LOL

      Reply
  8. Janette says

    December 29, 2012 at 8:17 pm

    Thanks for this recipe. I like finding good crockpot recipes and this one is a keeper. These turned out tender and yummy!

    Reply
    • Stacy says

      December 30, 2012 at 5:29 pm

      I’m so glad! 🙂

      Reply
  9. Debbie says

    December 28, 2012 at 11:04 am

    Can the meat be frozen or will it water down the sauce that way?

    Reply
    • Stacy says

      December 29, 2012 at 7:37 am

      I used frozen meat…that’s why I thickened the sauce because it was watery. 🙂

      Reply
  10. Myra says

    December 28, 2012 at 10:30 am

    Just bought a big package of boneless ribs “used” (my family’s name for day old or marked down, as in “used bread store”), was wondering what I was going to do with them…now I know! These look delicious, and bet the leftovers will freeze well. BTW, got your cookbook, very nice, and signed by you, a surprise bonus. I am 54 years old and have never cooked healthy, but am pleased to say that I have accomplished my first Christmas with NO processed cheese spread (you know the brand) or cream of _____ soups!!!! And neither were missed.

    Reply
    • Stacy says

      December 29, 2012 at 7:38 am

      LOL Oh my goodness! Used! BHAHAHAHAHA! I’m totally using that phrase now.

      Reply
  11. Christy, The Simple Homemaker says

    December 28, 2012 at 9:51 am

    Why don’t you like ribs? I’ve gotta know! 😉

    Reply
    • Christy, The Simple Homemaker says

      December 28, 2012 at 9:52 am

      Oh, and this looks fantastic! I pinned and tweeted it to the rib-lovin’ world.

      Reply
      • Stacy says

        December 29, 2012 at 7:38 am

        That’s because you rock. 🙂

        Reply
    • Stacy says

      December 29, 2012 at 7:38 am

      They taste nasty. That’s why. 🙂

      Reply
  12. J says

    December 28, 2012 at 9:50 am

    Stacy, I totally hear on cooking for your man! I have been making mine some of his most favorite foods and let’s just say it is working out well for me. lol Either he will not desire to trade me in or he will be too heavy to get away. (Just kidding) He is tall and thin.

    Reply
    • Stacy says

      December 29, 2012 at 7:39 am

      LOL Oh my gosh! That was a complete hoot!

      Reply


Hello! I’m Stacy!

I believe God created you to be the hero of your home. You CAN manage your home instead of it managing you. That’s why I empower women with simple solutions for their homemaking needs – because if it’s not easy, you won’t do it. {Read More…}

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