How to know when ribs are done in a slow cooker?

They're ready when the meat pulls back from the bone by about half an inch, is fork-tender but not falling apart, and registers 190–203°F internally.

Do St. Louis ribs cook faster?

Not really. They tend to be meatier than baby backs and often take a little longer to cook, especially in a slow cooker.

When they bend easily, start to crack slightly in the center, and the bones are visible—you're there. Don’t wait for them to fall apart entirely.

No. The ribs release enough natural juices. If you add anything, keep it minimal—like a splash of broth or apple cider vinegar for flavor.

These slow cooker ribs St Louis style are juicy, tender, and full of smoky BBQ flavor. Perfect for family dinners or weekend feasts.

1 rack St. Louis-style pork ribs

2 tsp kosher salt

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1/2 tsp black pepper

1/4 cup apple cider vinegar (optional)

1 medium onion, sliced

1 cup barbecue sauce

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1. Remove the silver membrane from the ribs (optional but recommended).

2. Mix all dry seasonings and rub generously on both sides of the ribs.

3. Place sliced onions in the bottom of the slow cooker.

4. Layer ribs on top, curling them to fit if needed.

5. Add vinegar (optional), cover, and cook on LOW for 6–7 hours or HIGH for 3.5–4 hours.

6. During the last hour, brush ribs with BBQ sauce and continue cooking.

7. (Optional) Transfer ribs to a foil-lined baking sheet and broil for 3–5 minutes until caramelized.

For extra flavor, use hickory smoked BBQ sauce.

Store leftovers in an airtight container and reheat in foil at 300°F.

Don’t add water unless you want a milder flavor.