Crockpot vs. Oven Ribs – Which One Falls Off the Bone?
This recipe showcases two excellent methods for cooking perfectly tender St. Louis-style ribs. Whether you choose the hands-off slow cooker approach for ultimate convenience or the oven method for a finishing touch, both techniques yield delicious, fall-off-the-bone results. The video walks through each step from seasoning to final broiling, allowing you to see the side-by-side comparison and decide which method suits your cooking style best. Ideal for BBQ lovers seeking tender, flavourful ribs with minimal effort
Watch: Crockpot vs. Oven Ribs – Which One Falls Off the Bone?
Original recipe video — click to play
Original method: 45 minutes at 180°C
Ingredients
For the Ribs
- 1 ½ kg St. Louis-style pork ribs, membrane removed from back
One full rack or two racks depending on slow cooker size
- 3 tbsp BBQ dry rub, mixed
Use your preferred rub; a brown sugar and paprika-based blend works well
- 240 ml Water or beef stock
Reduced from typical oven recipe to account for slow cooker moisture retention
For the Finish
- 240 ml BBQ sauce(optional)
Add in final 30 minutes of cooking on High, or after removing from slow cooker if finishing under the grill
Choose your favourite sauce for the final glaze
Method
- 1
Remove the membrane from the back of the ribs by sliding a knife under it and peeling it away. Pat the ribs dry with kitchen paper.
~5 minsTip: Removing the membrane allows seasonings to penetrate and ribs to cook evenly
- 2
Generously apply dry rub to both sides of the ribs, pressing it in gently to ensure even coverage.
~5 minsTip: Season at least 15 minutes ahead, or overnight if possible, for deeper flavour
- 3Optional step
Optional: Sear the ribs in a hot frying pan for 2–3 minutes per side to develop a flavourful crust before slow cooking.
~6 minsTip: This step enhances flavour but can be skipped for convenience
- 4
Pour water or stock into the bottom of your slow cooker. Curl the ribs and place them in the cooker, standing them on their edge if possible to ensure even cooking.
~2 minsTip: The liquid should reach about halfway up the ribs; adjust quantity as needed based on your cooker size
- 5
Cover and cook on Low for 7 hours or on High for 4 hours, until the ribs are tender and the meat pulls away from the bone easily.
~7 hrsTip: Cooking time varies by slow cooker; check after 6 hours on Low to assess tenderness
- 6
Carefully remove the ribs from the slow cooker and place them on a baking tray, meat side up.
~3 minsTip: Drain excess liquid from the cooker if desired; you may reserve it for a sauce
- 7Optional step
Brush BBQ sauce generously over the top of the ribs. Place under a preheated grill for 3–5 minutes until the sauce caramelises and darkens slightly.
~5 minsTip: Watch carefully to avoid burning; the sauce should be glossy and slightly charred at the edges
- 8
Remove from the grill and rest for 2–3 minutes. Cut between the bones and serve immediately.
~3 minsTip: The ribs should be so tender they fall apart with minimal pressure from a fork
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, you can. Cooking on High will take approximately 4 hours instead of 7. The ribs may become slightly more tender, but the texture remains excellent. Check for doneness after 3.5 hours to avoid overcooking
Comments
No comments yet — be the first to share your experience!