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These easy Crockpot ribs are so saucy, they literally fall off the bone. You will love how easy this method is — perfect every time!
Featured With This Recipe
Summer is winding down and football season is just beginning. It’s time to bring out the game day food. I don’t know about you, but I love pork ribs, especially when they are saucy and fall-off-the-bone from the Crockpot. The messier, the better. These Crockpot Ribs are just that. They are the best slow cooker ribs and so easy to prepare too! We like to serve these with potatoes and fresh corn, and maybe a salad if we want to feel a little less guilty. If you are looking for some more rib recipes, be sure to check out our Smoked Ribs with Homemade BBQ Sauce. Or you might want to try these Easy Crockpot Pork Chops for a variation on the main meal.
Ingredients For CrockPot Ribs
This easy ribs recipe is glazed with an Asian-inspired sweet and spicy sauce. The ingredients are easy to find at most grocery stores and can easily be substituted to suit your personal tastes. Here’s what you need:
- Baby back ribs (pork ribs)
- Seasoning salt
- Sweet chili sauce
- Soy sauce
- Rice vinegar (or apple cider vinegar)
- Fresh ginger
- Sriracha (optional)
Additions and Variations
These slow cooker ribs have an Asian-inspired sauce but they can be made in a variety of ways! Try some of these tasty variations:
- Dry rub: Combine ¼ cup brown sugar with 1 tablespoon paprika, 1 tablespoon sea salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, ½ teaspoon chili powder, and ½ teaspoon oregano. Pat racks of ribs dry with a paper towel. Rub seasoning all over the ribs and cook as directed in the recipe below.
- Saucy BBQ Ribs: Swap out the Asian glaze for a generous amount of barbecue sauce. Slather it on nice and thick! Slap the ribs on the grill to caramelize the sauce. Serve with extra sauce.
- Savory Style: Want a more savory sauce? Try these ribs with our savory, smoky homemade BBQ sauce. Made with ingredients like Worcestershire sauce, yellow mustard, ketchup, and more, this sauce has a bright, tangy savory flavor.
Storing and Reheating Leftovers
Store leftovers in an airtight container or zip-top freezer bag. Store in the fridge for up to 5 days or in the freezer for 4-5 months. Reheat in the microwave for 45 seconds at a time until heated through. You can also re-heat in the oven or in the air fryer. If frozen, thaw in the refrigerator overnight before re-heating.
Sides to serve
While these Crock Pot ribs take center stage on the meal, here a few dishes to serve up on the side:
Even more delicious sides to try:
- Oven Roasted Green Beans — vibrant, crisp side dish for any meal. Quick and low carb, these roasted veggies are also a delicious snack!
- Perfect Baked Potato method — Follow this easy method for fluffy, flavorful baked potatoes every time!
- Frozen corn cooked the right way — Kick your corn dishes up a notch with these tips
- Grilled Cilantro Lime Corn on the Cob — You’ll love this buttery flavor with a hint of lime
Read Next: 35+ Best BBQ Side Dishes
FAQs About CrockPot Ribs
No, you do not want the ribs to be covered in water in the slow cooker. It will dilute the seasonings and cause the meat to get too water-logged. You only need a small amount of liquid to slow cook the ribs.
Yes, ribs can definitely get overcooked. They will dry out and get tough if they are in the slow cooker too long or if they cook too fast on high heat.
Definitely covered. This will help the meat get nice and tender and also heat evenly.
The most tender ribs should be between 185-190 degrees F. At that temperature they will be “fall-off-the-bone” tender. However ribs are considered cooked and safe to eat around 145-degrees F.
Easy Crockpot Ribs (Fall-Off-The-Bone)
- 2 racks baby back pork ribs
- seasoning salt to taste
- 1 cup water
- 2/3 cup sweet chili sauce I use Mae Ploy brand
- 2 tablespoons soy sauce
- 4 tablespoons sugar
- 2 tablespoons rice vinegar
- 1 teaspoon grated ginger
- 1 teaspoon Sriracha hot chili sauce (add more if you like it spicy)
- Remove any membrane from ribs.
- Rub ribs with seasoning and place in large crock pot (you may have to cut the ribs up so they all fit).
- Pour in water and slow cook on low heat for 3-5 hours, until ribs are cooked through and just barely pulling away from the bone but not falling off the bone (a good way to tell if they are done is to stick a knife in the ribs and if the knife comes up without pulling at the meat, they are done).
- In a small bowl, combine chili sauce, sugar, vinegar, ginger, and Sriracha.
- Place ribs on a baking sheet and generously brush the sauce over the ribs.
- Place the ribs on the top oven rack.
- Broil for about 3-5 minutes or until the sauce begins to caramelize. Watch them VERY closely so they don’t burn.
- Remove from oven, lightly cover with foil, and allow to sit for about 5 minutes before serving.
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These are so good made them a couple of times now almost fall apart yummy tender ribs
This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family
This is a great recipe! Obsessed with the glaze
Great recipe but there is no reason to rest ribs. Any meat that is 1 in or less will not distribute any juices. If you rest them for 5-7 min all you get is colder ribs.
Thank you for this recipe. It is a family favorite. We have too many eaters to use the crockpot, so I slow cook the ribs in the oven and then grill them with the sauce.
Sounds great. If you find you need to edit this recipe, you should add the part about putting the sauce on the ribs. It’s a no-brainer, but just to be complete.
Love the ideas good food looking for enchilada recipt can your help