This recipe for Crock-Pot BBQ Pork Ribs is included in our Crock-Pot 10 Easy Freezer Meals. If you are coming to this page first and are interested in doing freezer meals, start here. This recipe does NOT have to be frozen first, if you are wanting to do this recipe by itself, then stay on this page and we will go from here.
This is the second meal that we ended up eating, and it was super easy to throw in the crock, and the kids loved it. It was actually the first time I have been brave enough to use vinegar in the crock, and it did not have a vinegary taste at all. I’m fairly certain my daughter (who helped me put it all together) had totally forgotten it had vinegar in it, because she beamed the loudest at how yummy it was.
2 1/2 Pounds of Pork Ribs (Cut at least Once, so it will fit in your Crock)
1 1/2 Cups Ketchup
1/2 Cup Brown Sugar
1/2 Cup of White Vinegar
1/2 Teaspoon Liquid Smoke
1 1/2 Tablespoon of Seasoned Salt
- Place the ribs in your crock.
- Mix all other ingredients in a bowl and pour over ribs.
- Cook on low for 6-7 hours or high for 3-4 hours (watch on high, to make sure they don’t burn).
- This can be used on Baby Back Ribs and Spare Ribs.
Cut the Ribs ahead of placing them in your freezer ziploc bag (so they will fit the bag and your crock).
Place all ingredients except the ribs in the bag..and just mush them with your hand for a minute, add the ribs, seal, getting as much of the air out as you can, and lay them flat in your freezer.
When your ready to cook them, pull out of freezer and let them thaw for 24 hours.
Pull the ribs out of the ziploc bag, place in the crock.
Pour the sauce from the bag all over the ribs.
Cook as normal.