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Slow Cooker Ribs Recipe

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Slow Cooker BBQ Ribs Recipe
Wellness Mama » Blog » Recipes » Beef Recipes » Slow Cooker Ribs Recipe

Ribs are one of those foods that always intimidated me, and while I liked them, I was never brave enough to cook them for the first few years I was married. Then, one day, there was a huge sale on ribs at our local store, and having no better idea for dinner, I bought them. On the drive home, I realized that I didn’t have a grill at the time or a even a recipe for ribs, so after some online research, a slow cooker recipe was born. It turned out great and we’ve been cooking these ever since!

This is one of several variations that I make, and it might be my favorite. Adjust spices and sweetener to fit your own taste…

Slow Cooker BBQ Ribs Recipe

Slow Cooker Ribs Recipe

These delicious slow cooker ribs are simple to prepare and a great meal to come home to on a busy day.
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Calories 252kcal
Author Katie Wells


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  • Cut the ribs into 3-4 rib sections so they will fit in the Crock-Pot.
  • Dice the onion and place it at the bottom of the Crock-Pot.
  • Sprinkle the ribs with chili powder, garlic powder, salt, and pepper and put them in the Crock-Pot on top of the onions.
  • Ina small bow, mix together the tomato sauce, tomato paste, vinegar, Worcestershire, liquid smoke, and sweetener if using and then pour evenly over the ribs.
  • Cover and cook on low for 6-8 hours or until tender.
  • Toss in sauce before serving.


Nutrition Facts
Slow Cooker Ribs Recipe
Amount Per Serving
Calories 252 Calories from Fat 59
% Daily Value*
Fat 6.6g10%
Saturated Fat 2.5g16%
Cholesterol 38mg13%
Sodium 1252mg54%
Carbohydrates 35.4g12%
Fiber 4.3g18%
Sugar 28.5g32%
Protein 16.8g34%
* Percent Daily Values are based on a 2000 calorie diet.


Feel free to adjust the spiciness and sweetness levels up or down to create your ideal ribs!

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Ever barbecued in your Crock-Pot? How did it turn out? Share your recipe below!

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


35 responses to “Slow Cooker Ribs Recipe”

  1. Diane Avatar

    I have a question. The recipe calls for separating the beef ribs but the beef ribs that I purchased are already separated. There are three ribs per pound in the package. Did I buy the wrong kind of ribs and/or will this affect the recipe if I use them? Any thoughts would be appreciated. Also, this recipe is almost identical to the soulful BBQ recipe in the new wellness mama cookbook but the one in the cookbook does not call for liquid smoke. Is it okay if I leave out the liquid smoke?

  2. Mary Beth Avatar
    Mary Beth

    These did not taste good at all. The bbq sauce tasted like tomato paste and was just a watery liquid and the ribs were flavorless. Will not make ever again.

  3. Sherwin Avatar

    5 stars
    This is awesome! We started doing paleo 3 weeks ago and looking for recipe for ribs. This recipe is phenomenal! Thank you so much for sharing.

  4. Christine Avatar

    5 stars
    These were delicious!

    I modified the recipe slightly by using a tin of crushed tomatoes instead of tomato sauce, and added tomato paste which had herbs in it as that was all I had. Also added in a splash of tabasco sauce. The only thing I could have done is add more liquid smoke (mine’s been in the pantry for a while so may have lost its potency).

    It turned out very tasty, meat falling off the bone. My boyfriend couldn’t get enough!

  5. Ellen Avatar

    1 star
    This was terrible – mushy meat with no flavor. I should have trusted my instinct (and usual slow cooker grassfed recipes from the Against All Grain cookbook) and browned the meat. There is too much fat otherwise to slow cook this well as a bbq recipe.

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