Meta Info
Servings: 4
Total Time: 8 hours 10 minutes
Difficulty: Easy
Calories per Serving: ~520
Macros (Approx.):
Protein: 32–36g | Carbs: 18–22g | Fat: 34g | Fiber: 1g
Intro: Slow-Cooked Comfort That Actually Delivers
Some meals are worth the wait — and these Crockpot Barbecue Ribs are exactly that kind of recipe. Slow-cooked until tender and coated in a rich, smoky-sweet barbecue sauce, they’re the definition of comfort food done right.
What makes this recipe special is how effortless it is. A simple homemade sauce, a few pantry spices, and your slow cooker do all the work. No grill. No oven juggling. Just deep flavor, juicy meat, and ribs that practically fall off the bone.
If you’re looking for a protein-rich dinner that feels indulgent but still fits into a realistic, balanced lifestyle, this recipe checks every box — hands-off, satisfying, and perfect for busy days.
Look at the Recipe
- Ultra-tender ribs with a sticky, smoky barbecue glaze
- High-protein comfort food with minimal prep
- Perfect for family dinners, meal prep, or weekends
Ingredients Needed
For the Ribs
- 2 lbs ribs
- Salt, to taste
For the Homemade Barbecue Sauce
- 1 cup ketchup
- 2 tbsp brown sugar
- 2 tbsp Worcestershire sauce
- 2 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp black pepper
- 2 tbsp olive oil
How to Make Our Crockpot Barbecue Ribs
- In a medium bowl, whisk together the ketchup, brown sugar, Worcestershire sauce, apple cider vinegar, garlic powder, onion powder, smoked paprika, black pepper, and olive oil until smooth.
- Season the ribs generously with salt on all sides.
- Place the ribs into a large Crockpot, curling them slightly if needed to fit.
- Pour the barbecue sauce evenly over the ribs, making sure they’re well coated.
- Cover and cook on LOW for 8 hours, until the meat is tender and easily pulls away from the bone.
- Serve hot with extra sauce spooned over the top.
Optional: For a caramelized finish, transfer the ribs to a baking sheet and broil for 3–5 minutes after slow cooking
Storage & Serving Suggestions
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently in the oven or microwave with extra sauce to keep them moist.
- Pair with roasted vegetables, a simple salad, or cauliflower mash for a balanced, high-protein meal.
- These ribs also freeze well for up to 2 months.
Tips & FAQs
Can I use baby back or spare ribs?
Yes. Both work well — baby back ribs cook slightly faster and are a bit leaner.
Do I need to add liquid to the Crockpot?
No. The sauce and natural juices from the ribs create enough moisture.
How can I make the sauce less sweet?
Reduce the brown sugar or add a splash more apple cider vinegar for balance.
Is this recipe high-protein?
Yes. Ribs are naturally protein-rich and very filling when paired with lighter sides.
Can I make this ahead of time?
Absolutely. The flavor improves overnight, making this great for meal prep or entertaining.
