Slow Cooker Louisiana Ribs are spicy and sweet and so easy to make in the slow cooker.
Ribs are one of the best things to make in the slow cooker if you are new to using your slow cooker! Much easier than any other method. We also make Dr. Pepper ribs and Sweet and sour ribs!
Hello! These Slow Cooker Louisiana Ribs were so good! The recipe is adapted from Kelly at Wildflour’s Cottage Kitchen. Her rib recipe is made in the oven, I converted it to a slow cooker recipe because I know that ribs do well in the slow cooker.
How to make Cajun Style Ribs:
The ribs start with a homemade Cajun dry rub. It may seem like a lot of ingredients, but if you cook a lot you will probably have most of the seasonings in your pantry.
I marinated my ribs overnight in a ziplock bag. It is not mandatory, but I love doing this because if I prep the ribs the night before I won’t have rib mess first thing in the morning as I am trying to fix breakfast.
I cooked the ribs in my 6-quart slow cooker. I spray the crockpot with non-stick spray so clean up will be easier.
I also used Kelly’s kicked up barbecue sauce recipe. Use your favorite barbecue sauce and add a few more ingredients to spice up the ribs even more.
Below is what the ribs look like after 8 hours of cooking with a little more barbecue sauce brushed on. DELISH!
I served these beauties with slow cooker baked potatoes and homemade slaw. A perfect Sunday dinner.
Need more rib recipes? Try one of my other Slow Cooker Rib Recipes:
- Slow Cooker Classic Baby Back Ribs
- Slow Cooker Beer and Onion Beef Ribs
- Slow Cooker Country Style Ribs with Bell Peppers and Onions
- Slow Cooker Pork Ribs, Potatoes and Sauerkraut
- Slow Cooker Short Ribs, Carrots and Tomato Gravy
- Slow Cooker Pork Buffalo Style Ribs
- Slow Cooker Dr. Pepper Ribs
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Slow Cooker Louisiana Ribs (Cajun Style)
Equipment Needed:
- Slow Cooker- 6 quart or larger
Ingredients:
- 1 rack pork baby back ribs
- 1/2 cup water
For the dry rub
- 1 Tbsp. paprika
- 2 tsp. salt
- 2 tsp. garlic powder
- 1 tsp. pepper
- 3/4 tsp. onion powder
- 3/4 tsp. dried leaf oregano
- 3/4 tsp. dried leaf thyme
- 1/2 tsp cayenne pepper
- 1/2 tsp. creole seasoning
- 1/4 tsp. crushed red pepper flakes
- 1/4 cup packed brown sugar
For the barbecue sauce
- 1 cup barbecue sauce use your favorite!
- 1/2 tsp. molasses
- 1/2 tsp. creole seasoning
- 1/4 tsp. garlic powder
- 1/8 tsp. onion powder
Instructions:
- Mix the dry rub ingredients in small bowl, and the barbecue sauce ingredients in a small bowl, set aside.
- Put the ribs on a large cutting board, flip them over so the curved side is up. Remove and discard the silver skin, I do this but getting my fingers under middle edge on one side and pulling up, most of the time I can get it off in one piece. Cut the ribs into 4 even portions. I do this because it fits nicely in the slow cooker.
- Using your hands rub the dry rub on the ribs on both sides. Place the rib pieces into the slow cooker that has been sprayed with non-stick cooking spray. Take half of the barbecue sauce and spread over the ribs (being careful not to contaminate the rest of the barbecue sauce with the raw meat, that sauce will be used later when the ribs are cooked.) Add the 1/2 cup water around the ribs.
- Cover and cook on Low for 8 hours without opening the lid during the cooking time.
- Brush the remaining barbecue sauce on the ribs.
- Enjoy!
Recipe Notes:
Nutrition:
Recipe Adapted from Wildflour’s Cottage Kitchen.
First Published: 01/05/2016
Updated: 12/31/2019
Thank you Sarah for your ideas , I never tried slow crock pot ribs and look forward to trying this them this method.
I used this slow cooker procedure and will never again cook ribs in a pot like this. Even though I used baby backs, the amount of fat/grease remaining was intolerable. I actually divided a rack of ribs putting two thirds in the slow cooker and the remaining third on my grill for 4 hours at low temp (250*, including wrapping them in foil for two hours for the mid 2) hours. The grilled ribs were great, the slow cooker ribs inundated in fat — nowhere for it to go. Even worse, after cooling to allow the fat to rise to the top for skimming, pulling the meat from the bones AND THEN wrapping in paper towels to heat in the microwave and draw out as much fat a possible, the pork was still intolerably fatty. The pulled rib meat had large parts of un-rendered fat which I discarded before heating.
I followed the recipe exactly. I have never had such a greasy result in a meat. It wasn’t the ribs themselves since the grilled portion was fine. Before trying to eat the remaining third of a rack, I will heat it on my grill with a dripping pan below as I usually do. (BTW, I’ve been cooking/grilling/smoking ribs, pork butt and shoulder, bacon (pork belly), full packer briskets and all manner of other meats for many years. This was not due to inexperience.)
Your results may be different, but be aware.
Will side ribs work
Yes, any cut will work great.
Will spareribs work? Store was our of baby back ribs 🙁
yes they would!
what is the creole seasoning?
Here it is, I can find it at most stores. It comes in pretty good sized container. https://www.tonychachere.com/Original-Creole-Seasoning-Multi-Pack-P1268.aspx
Just like you I made my own adjustment. You adapted these from an oven method to the crockpot, I adapted them back to the oven, but, I mixed the spices with a half cup of BBQ sauce, coated the ribs and baked them at 325* in a Reynolds cooking bag, for an hour and a half. They were tender, moist and are now our new favorite. But use baby back ribs, not regular sized, as regular ribs are too fatty. Thank you for giving me the confidence to make my own changes like you did.
Hello! I will admit that the ribs look beyond delicious…my question is, can this be done to beef ribs?
I don’t see why not! I love the flavor of beef ribs too.
Did anyone actually try making this?
I am in a hurry, can I put these on high and cook in 4 hours?
I think they should do fine on 4 hours on high.
Yep, next time. They came out too dry. I ended up making pulled pork and drowning them in BBQ sauce to compensate.
Did you add water? If that wasn’t the problem, maybe your slow cooker cooks on the hot side?