Sweet and Sour Crockpot Ribs: Tender, Flavorful, and Effortlessly Delicious

Begin by removing the membrane from the back of the ribs if it’s still attached. Use a paper towel to grip and pull it off.
Cut the ribs into sections (about 2-3 ribs per section) for easier handling.
Season the Ribs:

Season the ribs generously with salt, pepper, garlic powder, onion powder, and paprika. Rub the seasonings all over the ribs, ensuring they are well-coated.
Prepare the Sauce:

In a medium bowl, whisk together the ketchup, apple cider vinegar, brown sugar, soy sauce, Dijon mustard, and pineapple juice (if using).
Add the crushed red pepper flakes if you like a bit of heat. Stir until the sugar has dissolved and the sauce is smooth.
Layer in the Crockpot:

Place the seasoned ribs in the bottom of the crockpot. You can layer them if necessary, but try to arrange them in a way that allows the sauce to cover as much of the ribs as possible.
Pour the sweet and sour sauce over the ribs, making sure they’re evenly coated.
Cook the Ribs:

Cover the crockpot and cook on low for 6-7 hours, or on high for 3-4 hours. The ribs are ready when they’re tender and the meat is easily pulled away from the bone.
Finish and Serve:

Once the ribs are done, carefully remove them from the crockpot and set them aside.
If you prefer a thicker sauce, you can transfer the remaining liquid to a saucepan and simmer it over medium heat until it reduces and thickens.
Brush the reduced sauce over the ribs before serving, or serve it on the side for dipping.
Serving and Storage Tips