Crock Pot St. Louis Pork Ribs

This Crock Pot St. Louis Pork Ribs recipe is tender and flavorful, which uses St. Louis–style ribs and BBQ sauce for that classic smoky-sweet taste. It’s a no-fuss take on the classic, ready in 8 hours and 35 minutes.

Crock Pot St. Louis Pork Ribs Ingredients

• 4 pounds slab of St. Louis ribs
• ¼ teaspoon garlic powder
• 10 ounces BBQ sauce (or use as much as you’d like)

How To Make Crock Pot St. Louis Pork Ribs

1. Prep the slow cooker: Spray a large slow cooker with cooking spray or use a liner for easy cleanup.
2. Season the ribs: Sprinkle ribs evenly with garlic powder. If using an oval 6-quart slow cooker, cut the slab in half with kitchen scissors to fit. Place ribs either laying down or standing up with the meat facing the walls.
3. Slow cook until tender: Cover and cook on Low for 8 hours.
4. Drain excess liquid: At 7½ hours, transfer ribs to a platter and carefully drain liquid from the slow cooker.
5. Add the BBQ sauce: Return ribs to the slow cooker, brush with BBQ sauce, and cover. Cook on Low for the final 30 minutes.
6. Serve and enjoy: Transfer ribs to a platter—they should be falling off the bone—and serve with extra sauce from the slow cooker.

Recipe Tips

• Can I use baby back ribs instead? Yes, they cook in the same time and work perfectly with this recipe.
• How to make ribs extra saucy: Add a bit more BBQ sauce during the last 10 minutes of cooking for a stickier glaze.
• Best BBQ sauce flavor: Use smoky, spicy, or sweet sauce depending on your preference—this recipe works with any style.
• Prevent overcooking: Ribs can stay on “Warm” for up to 3 extra hours before saucing if you’re not home.
• Serving suggestion: Warm extra BBQ sauce on the side for dipping.

What To Serve With Crock Pot St. Louis Pork Ribs

These slow-cooked ribs pair perfectly with:

• Baked beans
• Cornbread
• Creamy coleslaw
• Potato salad
• Grilled corn on the cob

How To Store Crock Pot St. Louis Pork Ribs

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze: Wrap ribs tightly in foil and place in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.

St. Louis Pork Ribs Nutrition Facts

• Calories: 599
• Carbohydrates: 28g
• Protein: 24g
• Fat: 43g
• Saturated Fat: 18g
• Cholesterol: 112mg
• Sodium: 758mg
• Potassium: 480mg
• Sugar: 21g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I cook these ribs on High instead of Low?
Yes, but reduce the cook time to about 4–5 hours for tender results.

Why are my ribs tough?
Tough ribs usually mean they weren’t cooked long enough—low and slow cooking is key.

Can I make these in advance?
Yes, cook the ribs, refrigerate, and reheat with BBQ sauce just before serving.

Try More Recipes:

• Crock Pot Sour Cream Pork Chops
• Crock Pot Smothered Pork Chops
• Crock Pot Smoked Pork Chops