Easy Crockpot Ribs

5 from 6 votes

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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!

Cut up sections of Crock Pot Ribs on a plate. Beans and corn on the side.
Featured With This Recipe
  1. Ingredients For CrockPot Ribs
  2. Try a Dry Rub
  3. Additions and Variations
  4. Storing and Reheating Leftovers
  5. Sides to Serve
  6. Questions about Crock Pot Ribs
  7. Easy Crockpot Ribs (Fall-Off-The-Bone) 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 to make Crock Pot Ribs including soy sauce, sriracha chili sauce, rice vinegar, season salt, sweet chili sauce, sugar, ginger and two racks of baby back ribs.

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
  • Water
  • Sweet chili sauce
  • Soy sauce
  • Sugar
  • Rice vinegar (or apple cider vinegar)
  • Fresh ginger
  • Sriracha (optional)
Crock pot with cooked racks of ribs.

Try a Dry Rub

Prefer a 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, place on a rack in the Crockpot above the liquid and cook as directed in the recipe below.

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:

  • 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.
  • Honey Garlic Ribs: Combine honey, garlic, soy sauce, and a touch of sesame oil for sweet and savory ribs.
  • Root Beer Ribs: Use root beer as a braising liquid for a unique and slightly sweet flavor.
  • Carolina-Style Ribs: Top the ribs with a tangy vinegar-based BBQ sauce for a Carolina-inspired taste.
  • Lemon-Herb Ribs: Season the ribs with lemon juice, rosemary, thyme, and garlic for a zesty and aromatic profile.
  • Spicy BBQ Ribs: Add cayenne pepper, red pepper flakes, or hot sauce to the BBQ sauce for a spicy kick.
  • Apple Cider Ribs: Use apple cider or apple juice in the crockpot along with the BBQ sauce for a hint of fruity sweetness.
  • Mustard BBQ Ribs: Create a tangy mustard-based BBQ sauce with honey, vinegar, and Dijon mustard.
  • Pineapple BBQ Ribs: Blend crushed pineapple with the BBQ sauce for a tropical and tangy flavor.
  • Caribbean Jerk Ribs: Use jerk seasoning or a jerk marinade for a Caribbean-inspired flavor profile.

Try any of these variations or come up with your own! Just stick with the temperature and technique of making these ribs and you can make it any flavor or style you like. What’s your favorite flavor of ribs? Comment below and let us know!

Serving tray of Crock Pot Ribs cut into sections.

Storing and Reheating Leftovers

Store leftovers in an airtight container or zip-top freezer bag. Keep them in the fridge for up to 5 days or in the freezer for 4-5 months. When you’re ready to enjoy them again, simply reheat in the microwave for 45 seconds at a time until heated through. Alternatively, you can also reheat in the oven or in the air fryer. If the ribs are frozen, make sure to thaw them in the refrigerator overnight before re-heating. With these simple storage and reheating tips, you can savor the delicious flavors of your crockpot ribs whenever you desire.

Platter of three sections of Crock Pot Ribs.

Sides to Serve

Crockpot ribs pair perfectly with a variety of delicious side dishes. Classic favorites like coleslaw and potato salad provide a refreshing contrast to the rich and savory ribs. For a Southern-inspired meal, serve with cornbread or buttery corn on the cob. For a healthier option, opt for roasted or grilled vegetables, which complement the tender meat beautifully. And don’t forget the timeless combination of macaroni and cheese! Here are some more of our favorite side dishes to serve with Crockpot Ribs:

Even more delicious sides to try:

Read Next: 35+ Best BBQ Side Dishes

Questions about Crock Pot Ribs

Should ribs be covered in liquid in the slow cooker?

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.

Is it possible to overcook ribs in the slow cooker?

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.

Do you cook ribs in a slow cooker covered or uncovered?

Definitely covered. This will help the meat get nice and tender and also heat evenly.

How do you know when slow cooker ribs are done?

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.

Cut up sections of Crock Pot Ribs on a plate. Beans and corn on the side.

Easy Crockpot Ribs (Fall-Off-The-Bone)

5 from 6 votes
These Easy Crockpot Ribs are so tender and saucy they literally fall off the bone.  You will love how easy this method is – perfect every time!
Prep Time 15 minutes
Cook Time 3 hours 5 minutes
Resting Time 5 minutes
Total Time 3 hours 20 minutes
Course Dinner, Main Course
Cuisine American
Servings 6


  • Crockpot


  • 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).
    Crockpot with uncooked racks of ribs seasoned with seasoning salt.
  • Pour in water and slow cook on low heat for 6-7 hours or high heat for 3-4 hours. Ribs are cooked through when they are 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.
    Crock pot with cooked racks of ribs.
  • In a small bowl, combine chili sauce, sugar, vinegar, ginger, and Sriracha.   
    Mixing bowl with crock pot ribs sauce next to whisk.
  • Place ribs on a baking sheet and generously brush the sauce over the ribs.
    Brushing sauce on Crock Pot 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.
    Baking sheet covered in foil with four sections of broiled baby back ribs.
  • Remove from oven, lightly cover with foil, and allow to sit for about 5 minutes before serving.
    Platter of three sections of Crock Pot Ribs.

Nutrition Information

Calories: 593kcalCarbohydrates: 38gProtein: 39gFat: 31gSaturated Fat: 11gCholesterol: 130mgSodium: 801mgPotassium: 502mgFiber: 1gSugar: 22gVitamin A: 40IUVitamin C: 0.5mgCalcium: 62mgIron: 2.5mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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5 from 6 votes

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  1. 5 stars
    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.

  2. 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.

  3. 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.