Oven VS Crockpot Ribs
This recipe presents two brilliant approaches to cooking BBQ ribs — one using a slow cooker (crockpot) and one using the oven. Both methods yield tender, flavourful ribs that fall off the bone. The slow cooker method is perfect for busy cooks who want minimal fuss, whilst the oven method offers slightly faster results. With a dry rub, BBQ sauce, and a touch of root beer or cola for sweetness, these ribs are guaranteed to impress at any gathering
Watch: Oven VS Crockpot Ribs
Original recipe video — click to play
Original method: 45 minutes at 180°C (oven method)
Ingredients
For the Ribs
- 1 rack (approximately 1.3 kg) Baby Back Ribs, membrane removed from back
- 1 rack (approximately 1.1 kg) St Louis Style Ribs, membrane removed from back
Dry Rub
- 30 g BBQ dry rub, your favourite blend or commercial rub such as Killer Hogs
Apply generously to both sides of the ribs before cooking
Liquid Base
- 240 ml Root Beer or Cola
Adds sweetness and moisture to the slow cooker
- 10 ml Liquid smoke
Adds smoky depth to oven-cooked ribs
- 30 ml Worcestershire sauce (W-Sauce)
Flavouring
- 115 g Butter, cubed
Distributed over ribs before cooking
- 60 g Brown sugar, lightly packed
Sauce
- 480 ml BBQ sauce, your favourite blend or Savory Brown Sugar BBQ Sauce
Add during final 30 minutes of cooking on High to prevent burning and maintain gloss
Reserve some for serving if desired
Method
- 1
Remove the membrane from the back of both racks of ribs by sliding a knife under it and peeling it away. Pat the ribs dry with kitchen paper.
~5 mins - 2
Apply your chosen dry rub generously to both sides of each rack, pressing it gently into the meat to ensure good coverage.
~5 mins - 3Optional step
Heat a large frying pan over medium-high heat. Briefly brown the ribs on both sides (about 2 minutes per side) to develop colour and flavour. This step is recommended but optional.
~5 minsTip: Browning adds depth of flavour, though it can be skipped for convenience
- 4
Pour the root beer or cola into the bottom of your slow cooker. Add the Worcestershire sauce.
~2 mins - 5
Carefully arrange the ribs in the slow cooker, standing them up or curling them to fit. Do not stack them more than necessary.
~3 minsTip: You may need to cut the racks in half to fit them comfortably
- 6
Sprinkle the brown sugar evenly over the ribs and distribute the cubed butter across the top.
~2 mins - 7
Cover the slow cooker and cook on Low for 8 hours or High for 5 hours. The ribs are done when the meat pulls away from the bones easily.
~8 hrsTip: Cooking time varies depending on your slow cooker and the size of the ribs. Check for doneness around the 4.5-hour mark on High
- 8
During the final 30 minutes of cooking, carefully pour or brush the BBQ sauce over the ribs, coating them well. Cover and finish cooking.
~30 minsTip: Adding sauce at the end prevents it from burning and keeps the glaze glossy
- 9
Remove the ribs carefully from the slow cooker and transfer to a serving platter. If desired, reduce the cooking liquid on the stovetop to make a sauce, or serve with additional BBQ sauce on the side.
~5 mins - 10
Allow the ribs to rest for 5 minutes before serving. Cut between the bones and serve whilst warm.
~5 minsTip: Resting helps retain the juices in the meat
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, you can cook both racks together if they fit comfortably without stacking. If your slow cooker is smaller, you may need to cut the racks in half or cook them in batches. Avoid stacking ribs directly on top of each other, as the lower ribs won't cook evenly
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