I need to tell you something that might just change your rib-eating life forever. It’s a simple truth, one my friend Kelsey swears by: the most tender ribs you’ll ever eat don’t come from a grill or a smoker, they come from your humble slow cooker.
There’s a quiet magic that happens under that lid, a low-and-slow transformation that turns simple pork into something ridiculously succulent. The kind of tender where you just look at the bone and the meat politely slides off.
Why Patience Makes Perfect Ribs
Rushing ribs is a crime against flavor, honestly. That eight-hour simmer is non-negotiable. It’s not just cooking, it’s a full meltdown of tough connective tissue into pure, juicy gelatin.
Think of it as the ultimate dinner procrastination. You do ten minutes of work, then you walk away for the whole day. When you come back, dinner is basically waiting for a high-five.
Ingredients Needed for the Recipe
Here’s your short and sweet shopping list. Each thing has its job, from building a flavor base to creating that iconic sticky glaze.
- Pork Loin Back Ribs (2 packages): The star of the show, about 2.5 to 3 pounds each. They’re meaty, they’re forgiving, and they’re perfect for this long cook.
- One Large Onion, sliced thin: It’s going to steam and sweeten, creating an aromatic bed that infuses the ribs from below.
- Whole Garlic Cloves (12, peeled): These little gems mellow into sweet, creamy pockets of flavor tucked around the ribs. Don’t skimp.
- Kosher Salt & Black Pepper: The essential enhancers. They wake up the meat’s own deliciousness right from the start.
- Plum Preserves (1 cup): The sweet, fruity backbone of your sauce. It gives that glossy sheen and a complex depth that plain sugar just can’t match.
- Ketchup (1/2 cup) & Barbecue Sauce (1/2 cup): A dynamic duo. The ketchup brings tangy tomato base, while the barbecue sauce adds that smoky, savory character we all crave.
- Hot Sauce (several dashes): Your personal spice dial. A few shakes add a gentle warmth that plays so nicely with the sweet and smoky notes.
How to make ?
Step 1 – The Prep & The Patience
Cut each full rack of ribs in half so they fit comfortably in your slow cooker. This isn’t just for logistics, it creates more edges for flavor to hug later. Scatter the sliced onion and all those peeled garlic cloves in the bottom of the pot.
Now, nestle the rib halves on top, sprinkling them generously with the salt and pepper. Put the lid on, set it to low, and walk away for a full 8 hours. Seriously, no peeking. You’re letting the steam and steady heat work its uninterrupted magic.
Step 2 – The Great Drain & Sauce Shake-Up
After their long nap, the ribs will be incredibly fragile and sitting in a pool of flavorful liquid. Carefully lift the ribs out onto a platter, then pour the pot’s contents through a strainer to rescue every single garlic clove and onion piece.
Now, for the sticky stuff. In a bowl, stir together the plum preserves, ketchup, barbecue sauce, and your chosen amount of hot sauce. Stir until it’s one beautifully unified, glossy sauce. This is where the personality really shines through.
Step 3 – The Glaze & The Set
Return the ribs and those saved garlic and onions back to the slow cooker. Pour every last bit of your new sauce right over the top. Using tongs, gently nudge and roll the ribs to get them coated. They’ll be falling-apart tender, so be kind.
Put the lid back on, and let everything mingle on the ‘warm’ setting for about 20 minutes. This final step lets the sauce thicken slightly and cling to the ribs, rather than just sliding off.
Step 4 – The (Careful) Celebration
This is the trickiest part, believe it or not. Transferring these ribs to a serving plate requires a confident, yet gentle touch. Use a wide spatula for support if you need to.
Serve them immediately, with plenty of napkins. Expect silence at the table, broken only by the occasional, happy sigh. It’s that good.
Finding Your Perfect Sauce Swap
Can’t find plum preserves? Don’t let that stop you. Apricot preserves are a fantastic, almost identical substitute, offering a similar lush sweetness. Peach preserves work wonderfully too, bringing a slightly brighter, sunnier fruit flavor.
This is your chance to play. The base of ketchup and barbecue sauce is your canvas, and the fruit preserves are your primary color. Feel like a hint of orange? A spoonful of orange marmalade mixed in adds a lovely, subtle bitter note.
Tips
- No Liquid Needed: Trust the process. The ribs release more than enough moisture as they cook, creating their own steaming broth. Adding extra water or stock just waters everything down.
- Sauce Timing is Everything: Adding the sauce at the end, like we do here, is the ultimate trick. It avoids a watery, diluted glaze and ensures a thick, sticky coating that really means it.
- Low and Slow is Law: The low setting is crucial for this kind of melt-in-your-mouth texture. High heat will cook them faster, but it will also tighten the meat, making it chewy instead of tender.
- Save That Liquid: Don’t just pour the strained cooking liquid down the drain. Let the fat rise to the top, skim it off, and use the rich, savory broth underneath as a base for soups or cooking beans. It’s pure flavor gold.
Serving & The Beautiful Mess
Embrace the mess. These are not dainty, pick-them-up-with-your-fingers ribs. They are fork-and-knife, or maybe-just-a-fork, possibly-just-your-hands ribs. Have a big serving platter ready.
They need very little accompaniment. A pile of creamy coleslaw for crunch, some buttered cornbread to soak up the extra sauce, maybe a few pickle spears for a bright bite. That’s it. You’ve already done the hard part, now just enjoy the delicious, falling-apart rewards.
Crockpot Pork Ribs Recipe
Description
You will never, ever experience more tender baby back ribs than the ones you make in a slow cooker. Some kind of crazy magic happens under that lid! The sauce is added after cooking so it sticks beautifully—resulting in glossy, sticky, fall-off-the-bone ribs that are juicy, flavorful, and absolutely irresistible.
Ingredients
Instructions
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Cut the racks of ribs in half and place them in a 6-quart (or larger) slow cooker.
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Add the sliced onions, peeled garlic cloves, kosher salt, and black pepper over the ribs. Place the lid on the slow cooker and cook on LOW for 8 hours. Do not lift the lid or disturb the ribs during cooking.
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Once cooked, carefully remove the ribs and strain the cooking liquid through a mesh strainer, reserving the onions and garlic. Discard the excess liquid.
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In a medium bowl, combine the plum preserves, ketchup, barbecue sauce, and hot sauce. Stir until smooth and well combined.
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Pour the sauce over the ribs in the slow cooker. Gently toss the ribs in the sauce using tongs—be careful, as the ribs will be very tender and may start to fall apart.
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Cover and set the slow cooker to WARM for 20 minutes to allow the ribs to absorb the sauce before serving.
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Serve immediately on plates or trays. Enjoy these succulent, sticky, fall-off-the-bone ribs!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 520kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 9g45%
- Cholesterol 130mg44%
- Sodium 880mg37%
- Potassium 620mg18%
- Total Carbohydrate 42g15%
- Dietary Fiber 1g4%
- Sugars 36g
- Protein 32g64%
- Calcium 60 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- No added liquid needed: The ribs release enough natural juices during cooking—no need to add water or broth.
- Sauce tip: Always add the sauce AFTER cooking to prevent it from becoming watery and to ensure it sticks beautifully.
- Preserve substitute: Can’t find plum preserves? Apricot or peach preserves work wonderfully.
- Spice control: Adjust hot sauce to your preferred heat level—or omit entirely for mild ribs.
