I have made crockpot ribs with St. Louis, baby back, and spare ribs. Whatever type of ribs you are going to use, make sure you season them with your favorite dry rub. I love all of the Kinder’s rubs.
Once your ribs are seasoned, use kitchen sheers to cut the racks of ribs into smaller sections that will fit in the crockpot.
I often cook 2 racks of ribs when I make them in the crockpot. Place the ribs vertically in the crockpot, with the bone side facing outward.
Cover and cook on low for 4-5 hours. Check the ribs after 4 hours. If the meat is fork-tender and pulling away from the bones, they are done.
I use Reynolds Slow Cooker Liners to make the clean-up easier. The ribs will render quite a bit of fat in the crockpot, see below.
Carefully remove ribs from the crockpot and place on a foil or parchment lined baking pan and broil for a few minutes to finish the ribs and crisp them up.
Cut up ribs and enjoy!