I posted this picture of our Crockpot Ribs dinner on Monday on instagram and a few people asked for the recipe. So here is the nitty gritty on The Best Crockpot Ribs Recipe Ever. Seriously, the easiest recipe! In fact, my side dishes were more labor intensive that the ribs. Let me start by saying that ribs have always been something that intimated me. I’ve known people to cook them for hours, then smoke them, then grill them. Well, I’m not that proficient at the grill and we don’t own a smoker. When I came across a crockpot rib recipe on Pinterest about a year ago I studied it very carefully. THIS was a GAME-CHANGER.
There is a growing divide in our house when it comes to ribs. My hubby likes them dry and I like a sauce. Cooking them in the crockpot not only takes the guesswork out of the cooking, but it solves this dry vs wet dilemma as well. You’ll see…
Read on for my full menu with recipes for The Best Crockpot Ribs Recipe Ever with caramelized onions green beans and loaded mashed potatoes.
The Best Crockpot Ribs Recipe Ever
- 1 rack of ribs removed from the package and dried (You could add another each and keep all the ingredients the same)
- 1 TB smoked paprika (regular or sweet paprika is OK too.)
- 1 TB brown sugar
- 1 TB salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 2 bay leaves
- 1/4 cup ketchup
- 1/4 cup balsamic vinegar
- 2 TB dijon mustard
- 1/4 cup olive oil
- 1/4 cup Radich’s Bordolay
- 1 can Dr. Pepper
Start by making your dry rub. In a bowl mix together the smoked paprika, brown sugar, salt, garlic powder, onion powder, cayenne pepper, and black pepper. Rub this all over the ribs.
- Alt to the above rub: any pre made “Smokey BBQ” mix or “Cowboy” mix or any of the above ingredients you have in your pantry. Recently a friend introduced me to a great one from Pampered Chef. I just prefer to make my own mixes. You may remember that from this post.
- Note: it’s best to do this step in the crockpot because it makes less mess.
Then stand your ribs up in the crockpot with the meats part of the ribs touching the outside and the bottom like in the picture above. Pour the Dr. Pepper, ketchup, balsamic vinegar, dijon, olive oil, and Radich’s Bordolay and stir together. Next, drop in your bay leaves. Set your crockpot for a low 8 hours cook time (you could do high for 4 hours if you need to, but I get the best results with 8. While this is cooking I like to baste it. And I typically flip the ribs over once. Those things are completely optional.
About 30 minutes before your ribs are done, remove about 2 cups of the cooking quid and place it in a pot not he stove. Let this come to a boil, then turn to med-low and let it simmer until it because thick, almost syrupy. I talked about this next step in a post I wrote “Tips to Make your Crockpot Meals Pop” and it makes a HUGE difference. Your dinner goes from one texture to awesome! When your ribs are done with their crockpot jacuzzi, start your broiler. I set my to high, 500º. Place the ribs, meat side up, on a cookie sheet lined with foil and paint them with a thin layer of your homemade BBQ sauce you just made. This thin layer is for my hubby, I prefer them “wet” so I have additional sauce on the side for dipping. The thin layer turns into crust in the oven! Perfect for those dry rub rib lovers.
Pour any extra sauce into a bowl and reserve. Place your ribs in the oven on the top rack. Keep a close eye on this. You want to get a crust, but not a char. About 10 minutes at most. While this is happening, pour any remaining cooking fluid into that same pot you were just using to make the sauce and make more using the same method. When your ribs look and smell right, remove from oven and let them rest. Pour your freshly cooked sauce into the bowl with your already cooked sauce.
Loaded Mashed Potatoes
- 1lb red potatoes, washed and pierced
- 2 TB butter
- 1 TB sour cream
- 1tsp dijon
- 1 TB garlic salt
- 1tsp black pepper
- 1 cup cheese, shredded
- 4 strips cooked bacon, crumbled
- 2 green onions, chopped
Put the potatoes in a microwave safe bowl and pop them in for 15 minutes. Check for doneness, you can pop them back in the mic for another 3 minutes. When they are cooked thoroughly, use a mashed to start smashing them up. After a few mashes, add the butter, sour cream, dijon, garlic salt, and pepper. Mash and mash until it’s thoroughly combined and the skin has been completely broken up. Taste it, does it need more of something? When you are happy with the flavor add the cheese, bacon, and onions.
Archer Farms Caramelized Green Beans
I bought my green beans at Target and the Archer Farms Green Beans came with this recipe on the package it was yummy! You can see the recipe on their page here.
- 2 tablespoons butter
- 2 tablespoons finely chopped onion
- 1 tablespoon brown sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (I omitted)
- One 12-ounce package Archer Farms® Green Beans from fresh produce section
Melt butter in large skillet on medium heat. Add onions. Sauté about 4 minutes, stirring frequently, until light golden brown. Add brown sugar, mustard, and 3 tablespoons water. Stir to combine. Add green beans. Cook 6 to 8 minutes, stirring frequently, until crisp-tender. Add additional water as needed if glaze becomes too thick. Salt and pepper to taste.
I took the beans and chopped them for the kids and plated them for Nick and I then drizzled with the sauce and topped with the onions.
I hope you all enjoy this menu. It was a finger-licking-good meal for the entire Rino Clan. The kids asked for more of everything! See, you can cook ribs on a weeknight!