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Home » Pork » Slow Cooker Louisiana Ribs {Cajun-Style}

Slow Cooker Louisiana Ribs {Cajun-Style}

by Sarah Olson on December 31, 2019 | Updated March 29, 2021 40 Comments

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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!

cooked cajun ribs in a slow cooker

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.

rub ingredients for cajun ribs

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.

Ribs with rub on them in a ziplock bag

I cooked the ribs in my 6-quart slow cooker. I spray the crockpot with non-stick spray so clean up will be easier.

Raw baby back ribs in slow cooker

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.

raw ribs in slow cooker slathered in barbecue sauce

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.

Ribs on cutting board, ready to eat.

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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close up of barbecue ribs in the slow cooker.

Slow Cooker Louisiana Ribs (Cajun Style)

4.91 from 10 votes
Make this slow cooker ribs that have a touch of heat! No need for take out when you have a recipe like this up your sleeve.
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: cajun ribs
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 4
Calories: 354kcal
Author: Sarah Olson

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
US Customary – Metric

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:

I don’t want to make a homemade rub, what can I use?
Try a pulled pork seasoning packet, works great in the slow cooker on ribs (and pulled pork too!).

Nutrition:

Calories: 354kcal | Carbohydrates: 47g | Protein: 15g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 1967mg | Potassium: 430mg | Fiber: 2g | Sugar: 38g | Vitamin A: 1368IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker

Recipe Adapted from Wildflour’s Cottage Kitchen.

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    Filed Under: Dinner, Pork, Ribs Tagged With: baby back ribs, bbq, Crock pot, crockpot, dinner, Ribs, slow cooker, spicy

    Comments

    1. Jessica Harrison says

      December 23, 2020 at 7:51 pm

      5 stars
      Made it and my family loved it. I didn’t have brown sugar the first time so I used white sugar and syrup and it was just as good. I’ve made it 3 times in the past 3 months.

      Reply
      • Missy says

        January 21, 2021 at 7:26 pm

        Do cook it on high or low

        Reply
    2. Gerri Hughes says

      October 16, 2020 at 3:44 pm

      5 stars
      This looks easy and will be delicious, can’t wait to make them

      Reply
    3. Wanda says

      August 4, 2020 at 9:41 am

      4 stars
      Family really enjoyed.

      Reply
    4. Douglas B Edwards says

      January 19, 2020 at 8:38 am

      Thank you Sarah for your ideas , I never tried slow crock pot ribs and look forward to trying this them this method.

      Reply
    5. Rich Beaudry says

      January 14, 2020 at 7:51 am

      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.

      Reply
    6. Tay says

      November 3, 2019 at 10:00 am

      Will side ribs work

      Reply
      • Sarah Olson says

        November 3, 2019 at 2:55 pm

        Yes, any cut will work great.

        Reply
    7. Azra says

      April 3, 2017 at 6:25 pm

      Will spareribs work? Store was our of baby back ribs 🙁

      Reply
      • Sarah Olson says

        April 3, 2017 at 7:27 pm

        yes they would!

        Reply
    8. sharon says

      February 18, 2017 at 12:01 pm

      what is the creole seasoning?

      Reply
      • Sarah Olson says

        February 18, 2017 at 12:28 pm

        Here it is, I can find it at most stores. It comes in a pretty good-sized container. https://www.tonychachere.com/product/original-creole-seasoning/

        Reply
    9. Judy says

      August 4, 2016 at 5:25 pm

      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.

      Reply
    10. Badana says

      February 15, 2016 at 5:16 am

      Hello! I will admit that the ribs look beyond delicious…my question is, can this be done to beef ribs?

      Reply
      • Sarah Olson says

        February 15, 2016 at 7:03 am

        I don’t see why not! I love the flavor of beef ribs too.

        Reply
    11. Celeste Mayer says

      February 14, 2016 at 11:03 am

      Did anyone actually try making this?
      I am in a hurry, can I put these on high and cook in 4 hours?

      Reply
      • Sarah Olson says

        February 14, 2016 at 12:12 pm

        I think they should do fine on 4 hours on high.

        Reply
        • Celeste Mayer says

          February 15, 2016 at 8:32 pm

          Yep, next time. They came out too dry. I ended up making pulled pork and drowning them in BBQ sauce to compensate.

          Reply
          • Sarah Olson says

            February 16, 2016 at 9:10 am

            Did you add water? If that wasn’t the problem, maybe your slow cooker cooks on the hot side?

            Reply
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