SLOW COOKED St Louis BBQ RIBS in the Crockpot
St Louis ribs are a classic American barbecue favourite, and this slow cooker method makes them incredibly easy to prepare at home. By cooking the ribs low and slow in a crockpot with BBQ sauce, you'll achieve that perfect tender texture without needing a grill or smoker. The meat becomes so tender it practically falls off the bone, making this an ideal family dinner or casual entertaining dish. This adapted crockpot recipe requires just a few ingredients and basic preparation, transforming your weeknight meal into something truly special
Watch: SLOW COOKED St Louis BBQ RIBS in the Crockpot
Original recipe video — click to play
Ingredients
Main
- 1 ½ kg St Louis pork ribs, trimmed and patted dry
One full rack or two halves, depending on crockpot size
Seasoning
- 5 ml Kosher salt
- 3 ml Black pepper, freshly ground
- 5 ml Paprika(optional)
- 3 ml Garlic powder(optional)
Sauce
- 480 ml Barbecue sauce
Add during the final 2-3 hours of cooking to prevent sauce from breaking down
Use your favourite BBQ sauce or prepare your own
Method
- 1
Remove the thin membrane from the underside of the ribs by loosening it with a knife and peeling it away. Pat the ribs dry with kitchen paper.
~5 mins - 2
In a small bowl, combine the salt, black pepper, paprika, and garlic powder. Rub this mixture generously all over both sides of the ribs, massaging it into the meat.
~5 minsTip: Adjust seasonings to taste; do not skip this step as it builds flavour
- 3Optional step
Optional: For enhanced flavour, quickly sear the ribs under a hot grill or in a heavy-bottomed frying pan for 2-3 minutes per side until lightly browned. This is optional but recommended.
~10 minsTip: Browning adds depth to the finished dish
- 4
Arrange the ribs in your crockpot, curling them if necessary to fit. If using two racks, you may need to cut them in half or stand them upright.
~5 minsTip: Ribs do not need added liquid; they will produce their own juices
- 5
Cover and cook on Low for 6 hours, or on High for 3 hours.
~6 hrsTip: Do not lift the lid during this initial cooking phase
- 6
After the initial cooking time, pour the barbecue sauce over the ribs, turning them to coat evenly.
~5 minsTip: This timing prevents the sauce from burning or breaking down
- 7
Return the crockpot to Low for a further 2 hours (or High for 1-1.5 hours), until the ribs are very tender and the meat pulls away easily from the bone.
~2 hrsTip: Monitor in the final 30 minutes to prevent the ribs from becoming mushy
- 8Optional step
Transfer the ribs to a serving platter. If desired, reduce any excess cooking liquid in the slow cooker by switching to High and simmering uncovered for 15-20 minutes, then drizzle over the ribs.
~10 minsTip: This step creates a thicker sauce for serving
- 9
Serve the ribs hot, with extra barbecue sauce on the side if desired.
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Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
No, ribs release plenty of their own moisture as they cook slowly. Adding water will result in watery, less flavourful meat. The crockpot's sealed environment means minimal evaporation, so no additional liquid is needed for the first 6 hours of cooking
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