These Pioneer Woman Crock Pot Ribs are fall-off-the-bone good without the whole backyard smoker thing. Dump ’em in, forget about ’em, then finish under the broiler for that crispy, caramelised BBQ top. It’s lazy-day ribs that still make you feel like a dinner hero. Easy, hands-free, crowd-pleaser.

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Ingredients Needed

2 racks baby back ribs (3–4 pounds): cut into smaller sections if needed to fit the crock.
1 onion: sliced — goes under the ribs for flavour.
4 cloves garlic: smashed or sliced. Doesn’t need to be fancy.
½ cup water: keeps it juicy.
2–3 Tbsp rib rub: store-bought or homemade — sweet or spicy, your call.

For the BBQ Sauce Finish:

¼ cup ketchup: tangy base.
½ cup chili sauce: adds kick — not that spicy.
½ cup barbecue sauce: pick one you like. Smoky, sweet, honey-whatever.

How To Make Pioneer Woman Crock Pot Ribs

Prep the Ribs:
Remove the silver membrane on the back — it’s that weird papery stuff. Use a paper towel to grip it. If you skip it, the texture’s chewy and annoying.

Rub Them Down:
Pat dry, then coat ribs (both sides) with your rib rub. Be generous. Massage it in like you mean it. Messy hands = better ribs.

Layer the Crockpot:
Place sliced onion and garlic at the bottom. Pour in water. Then lay ribs over the top — curve them if needed to fit.

Cook Low + Slow:
Lid on. 4 hours on high or 8 on low — until they bend when you lift them and basically try to fall apart. That’s the sweet spot.

Mix + Broil the Sauce:
Stir ketchup, chili sauce, and BBQ sauce together. When ribs are done, pull them out gently (they’re fragile now). Slather with sauce. Broil or grill 3–5 mins until the sauce bubbles and chars a bit.

Serve + Accept Praise:
People will act like you slaved. Smile. Say nothing.

Recipe Tips

Trim fat before cooking if your ribs are extra fatty.
Homemade rub = control over salt/sugar.
Add 1 tsp liquid smoke to the crockpot if you want BBQ pit vibes without the pit.
Don’t skip the broil — it changes everything.

How to Store & Reheat

Room Temperature: Cool quickly, don’t leave out more than 1–2 hours.
Fridge: Store in sealed container for 3–4 days.
Freezer: Wrap tightly. Lasts 2–3 months. Reheat covered in oven at 325°F until hot.

Nutrition Facts (Approx. per serving)

Calories: 297
Sodium: 724mg
Protein: 19g
Fat: 15g
Carbs: 19g
Fibre: 1g
Sugar: 13g

FAQs

Do I have to remove the membrane?

Yes. It’s tough and ruins the texture. Take the extra minute. Totally worth it.

Can I use a different cut of ribs?

Yep. Spare ribs work, just need more time (closer to 9 hours on low).

Is broiling necessary?

Yes — the sauce needs that high heat finish. It adds depth and that restaurant look.

Can I make these spicy?

Use a spicy BBQ sauce or add cayenne to the rub.

Can I do this in the oven instead?

You can. 275°F for 2.5–3 hours wrapped in foil. But crockpot = less babysitting.

Pioneer Woman Crock Pot Ribs Recipe

Recipe by Marry ThompsonCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

297

kcal

Slow-cooked baby back ribs, tender to the bone and finished under the broiler with a sticky, caramelised BBQ glaze.

Ingredients

2 racks baby back ribs (3–4 lbs)
1 onion, sliced
4 cloves garlic, smashed
½ cup water
2–3 Tbsp rib rub
BBQ Sauce Mix:
¼ cup ketchup
½ cup chili sauce
½ cup BBQ sauce

Directions

Remove rib membrane. Rub with spice mix.
Place onion, garlic, water in crockpot. Add ribs.
Cook on high 4 hrs or low 8 hrs until tender.
Mix ketchup, chili sauce, BBQ sauce.
Brush ribs with sauce. Broil 3–5 mins until bubbly and caramelised.
Serve hot, with extra sauce if you want.

Notes

Removing membrane = essential. Improves texture.
Use any BBQ sauce style you love.
Don’t skip the broiler — adds flavour + finish.
Leftovers reheat well in oven or air fryer.