Do you love to make barbeque spare ribs at home, but don’t have the time to fire up the smoker during the week? That’s why I came up with this easy to make recipe for Slow Cooker BBQ Pork Ribs with Sweet Potatoes.
Not only does this BBQ ribs recipe make incredible fall off the bone barbecue pork. It’s just as good as anything you’d pick up at your favorite barbecue restaurant on the way home from work. Plus, you'll be cooking up a side dish of sweet potatoes at the same time in your crock-pot!
Making Slow Cooker BBQ Pork Ribs with Stubb’s
When I signed up for this opportunity, it was to try a “legendary Texas based BBQ spices, sauces, and rubs brand.” I was beyond thrilled that it turned out to be Stubb’s Legendary Bar-B-Q sauce. I’ve been making dishes like easy slow cooker pork ribs with Stubb’s sauces for years.
It’s a brand I trust since it’s sauce made from real ingredients I would use when making a bbq sauce from scratch like tomato paste, apple cider vinegar, molasses, cane sugar, brown sugar, and spices. There’s no high fructose corn syrup, unlike a lot of other brands. Stubb’s BBQ sauces are naturally gluten free, and are reasonably priced unlike some of the other “real ingredients” brands.
Stubb’s is also gooooooooooood and there’s a variety for everyone’s taste buds. I personally like Sweet Heat, which is spicy, sweet and ideal for my Slow Cooker BBQ Pork Ribs with Sweet Potatoes. You may prefer a smokier sauce like Smokey Mesquite for your slow cooker short ribs. Or maybe you like your barbecue rib recipes Spicy or in a more Sticky Sweet Memphis or Nashville style BBQ sauce. I also love the smoky flavor of Hickory Bourbon for easy slow cooker bbq ribs. Stubb’s also has an Original and Honey Pecan sauce. So many delicious varieties of BBQ sauce that it’s hard to come home from the store with just one bottle of sauce!
However, I never knew the story of C.B. “Stubb” Stubblefield until now. Stubb was a mess sergeant from West Texas in the U.S. Army during the Korean War. After leaving the army with two Purple Hearts, he opened his first bar-b-q joint in Lubbock, Texas in 1968. In the 1980s, Stubb started to bottle his bar-b-q sauce in whiskey bottles corked with jalapeños. By 1992, Stubb’s Spicy and Original bar-b-q sauces were sold in grocery stores. Today Stubb’s Legendary Bar-B-Q sauces, spice rubs, marinades and Anytime Sauces are made with the same real ingredients that Stubb used when bottling his sauce by hand.
You can check out all of Stubb’s marinades, rubs, cookin’ sauces, and anytime sauces at stubbsbbq.com. You can also connect with Stubb’s on Facebook, Twitter @stubbsbbqsauce, Instagram, and Pinterest.
A side dish of sweet potatoes served three ways!
If you have a big enough slow cooker, not only can you make two racks of slow cooker pork ribs at one time, but you can add a bunch of sweet potatoes in the middle for a side dish. Talk about one pot cooking!
If there isn’t enough room in yours, get another slow cooker cooking at the same time. (I own four of crock-pots various sizes! So handy to get your sides going at the same time the main dish is cooking!)
Here are three ways to serve up the cooked sweet potatoes:
1. Place the whole sweet potatoes on the side of each dish of Slow Cooker BBQ Pork Ribs. Split in half and serve with some Greek yogurt, seasoned salt, and chives or sliced green onions, as show in the pictures.
2. Mash up the sweet potatoes with a little butter and a tablespoon or two of brown sugar. Serve on the side with your BBQ pork ribs
3. Slice up the cooked sweet potatoes. Serve on the side of the BBQ pork ribs. Drizzle some “juice” from the slow cooker over the slices. Or if that’s too greasy, just serve with some extra Stubb’s barbecue sauce.
This Mama’s tips for cooking Slow Cooker BBQ Pork Ribs with Sweet Potatoes
For easy clean up, use slow cooker liners or spray your slow cooker with cooking spray.
I use St. Louis style pork spare ribs of approximately 3 to 3 1/3 pounds in this recipe. I buy them when they’re on sale and freeze them so I can make Slow Cooker BBQ Pork Ribs with just a little planning. I either defrost the ribs in the refrigerator for a few days or overnight in a pot of water.
I cook two racks of pork ribs and six medium sweet potatoes in a 8-quart slow cooker. If yours isn’t that big, you may need to go down to one rack of pork ribs and less sweet potatoes. Don’t worry! One rack and 3-4 potatoes should be enough for a family of four. (Just use half a bottle of sauce.) I like cooking two racks of pork ribs so we have leftovers for lunch the next day. Nothing like easy slow cooker pork sandwiches!
Make sure you strain the leftover “juice” from crock for any extra pieces of meat that have fallen off the rib bones and all those nice little bits of sliced onions! Watch out for bits of bone, too, as you may not want that going down your drain.
In a rush? Cook on high for 4 to 6 hours. You’ll know the Slow Cooker BBQ Pork Ribs are done if the pork is falling off the ribs and the sweet potatoes are soft!
Slow Cooker BBQ Pork Ribs with Sweet Potatoes
- 1 large onion, thinly sliced
- 2 racks St. Louis style pork spare ribs (3 to 3 1/3 pounds each)
- 1 bottle Stubb’s Legendary Bar-B-Q sauce, your choice of flavor
- 4-6 sweet potatoes
- Fixings for sweet potatoes
- Extra Stubb’s Legendary Bar-B-Q sauce your choice of flavor(s)
- Line crock with slow cooker liner or spray with cooking spray.
- Place the onion slices at the bottom of the crock.
- Place ribs in slow cooker, meat side towards the side of the crock so the ribs line the crock. It’s OK if the rib ends overlap.
- Wash the sweet potatoes. Pierce each sweet potato a couple of times with a fork. Wrap in aluminum foil and place in the middle of the crock between the two racks of ribs.
- Place the lid on the crock. Cook on low for 6 to 8 hours or high for 4 to 6 hours until the meat on the ribs is falling off and the sweet potatoes are soft.
- Remove the foil from the sweet potatoes and serve on the side or make into a sweet potato mash.
- Serve the BBQ pork ribs with a little juice from the crock and/or barbecue sauce.
- Serving size: 3/4 to 1 pound of meat per person