Crock Pot Pork Ribs with killer Barbecue Sauce is a paleo and low-carb favorite at my house. These are so easy and lip-smacking good.
No grill or barbecue is required as these lovelies are made in the handy crockpot.
I started making my ribs these ways years ago, and they quickly became my preferred mode of cooking ribs.
The crockpot does an amazing job at making the meat really juicy and full of slow-cooked flavor.
There was also that grease fire grilling incident I had (only one time), that my family never lets me forget.
Actually, they love to tell that story every time I make ribs. It would serve them right if I did not share my ribs and homemade sauce with them.
We love teasing each other, and the fire was pretty impressive.
I would have found the story amusing if it had happened to them and not me, lol.
By the way, no one was hurt, and nothing was burned except the ribs in the incident.
The killer barbecue sauce is a paleo and low-carb makeover of my Mom’s homemade barbecue sauce recipe, and yes, she does use butter in it, which may sound odd, but it is awesome.
My Mom was a strong believer in putting butter in just about everything! I did add a dairy-free option, though, so no worries if you’re dairy-free.
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Crock Pot Pork Ribs With Killer Barbecue Sauce
- 4 lbs baby back pork ribs cut into twos * can use only one rack if making for a smaller group (about 2 racks)
- 1 teaspoon smoked sea salt or regular sea salt (where to buy smoked sea salt)
- ½ teaspoon smoked paprika & ½ teaspoon garlic powder
- Killer Barbecue Sauce Recipe:
- 2 cups tomato sauce or puree (make sure tomato is the only ingredient)
- 1 tablespoon tomato paste
- 1 tablespoon apple cider vinegar
- 1 tablespoon natural hickory liquid smoke
- 1 tablespoon gf worcestershire sauce or for paleo use 1 tablespoon coconut aminos
- 2 teaspoon organic molasses
- 3 tablespoon Sweeener of choice coconut sugar for paleo, and for low-carb use 3 tablespoon erythritol sweetener.
- 1 ½ teaspoon garlic powder
- 1 teaspoon sea salt
- 1 teaspoon onion powder
- 2 tablespoon butter or can use coconut oil for dairy free
- 1 tablespoon red peppper sauce *optional for a spicy kick
- Cut with a sharp knife the ribs into twos (to fit in the crock pot better).
- Set oven broiler on low, and line a large baking dish or 2 medium sized ones with tin foil or parchment paper. Place ribs in baking dish and sprinkle with garlic powder, salt and paprika.
- Broil Ribs in oven for about 12 to 15 minutes, just long enough to sear or lightly brown the outside of ribs. While ribs are broiling, start making the barbecue sauce.
- Heat a small sauce pan over medium low heat, and add all the barbecue sauce ingredients to the sauce pan. Stir sauce in pan and continue melting and mixing until combined. Remove from heat. Reserve a ⅓ cup sauce for later (used after ribs are fully cooked). Set both sauce and reserved sauce aside.
- Remove ribs from oven and let cool a little.
- Plug in crock pot and set temperature to high or low (depending on time preference). Spoon a couple tbsps of barbecue sauce over bottom of crock pot.
- Use tongs to place and layer some of the ribs on top of sauce layer in the crock pot. Spoon a little of the barbecue sauce over the top of ribs, then add another layer of ribs and top with a little sauce. Repeat until all ribs are in the crock pot.
- Cover crock pot and cook for 5 to hours on high or 8 hours on low.
- When ribs are done, turn off crock pot and cool a little. Carefully remove ribs by gently using tongs or sliding a spatula under them. If you squeeze the tongs too hard, the meat will fall clean off the bone, as these are really juicy and good!
- I served these in twos, but they are super easy to cut into individuals, you could even use a butter knife at this point. Serve with reserved sauce.
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