Craving fall-off-the-bone ribs but don't want to spend hours grilling or smoking them? You’re going to love these Crock Pot Baby Back Ribs! The slow cooker does all of the work for you. At every party and picnic I’ve brought these to, they’re a hit.
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Easy weeknight dinner alert! Simple summer barbecue alert! These delicious Crock Pot Baby Back Ribs are a winner. Once you try the method of cooking them in the Crock Pot, you'll be amazed at how incredibly tender and flavorful they are.
If you love this recipe, you’ll also want to try my Slow Cooker Brisket Recipe, this Slow Cooker Tri Tip Roast, and this savory-sweet Slow Cooker Root Beer Chicken.
Why You’ll Love This Recipe
- Amazingly Easy: Most of the time, ribs are a labor of love over a hot grill. But this easy slow cooker ribs recipe is so easy and low-maintenance with hands-off cooking in the slow cooker!
- Simple Ingredients: The rub is made with simple pantry-friendly ingredients that you might already have in your kitchen for the best Crock Pot Baby Back Ribs.
- Out of This World Texture and Flavor: These slow cooked ribs have a super tender and succulent texture, plus the flavor is to die for! It’s spicy yet sweet, finger-licking good, classic BBQ ribs flavor.
Ingredients
- Baby Back Ribs: Baby back ribs are typically more tender than spare ribs. Look for a slab that has even thickness, good coverage over the bones, and a moderate amount of marbling.
- Barbeque Sauce: Sweet Baby Ray's is our go-to sauce. You'll be dividing the sauce during the recipe, part of it goes in while cooking in the slow cooker and the rest creates the sticky glaze under the broiler at the end.
- Brown Sugar: You can use either light or dark brown sugar to give a bit of molasses flavor.
- Spice Blend: This signature mix includes paprika, garlic powder, onion powder, black pepper, salt, and ground mustard. The paprika adds a mild sweetness and smokiness while the mustard brings in a little bit of tanginess. Be sure to use fresh spices for the best flavor.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Spicy Ribs: Add cayenne pepper and red pepper flakes to the dry rub, use a spicy barbecue sauce, or add some hot sauce to the regular BBQ sauce.
- Smoky Maple Flavor: Add liquid smoke and pure maple syrup to the sauce and some extra smoked paprika to the rub.
- Gluten-Free Version: Some BBQ sauces contain hidden gluten so look for a certified gluten-free barbecue sauce and double check that the dry rub seasonings are gluten-free too.
How to Make Baby Back Ribs in the Crock Pot
Here’s how to make baby back ribs in the Crock Pot. Start by lining a baking sheet with aluminum foil. You’ll use it towards the end when broiling the ribs.
- Step 1: Remove the Membrane. Flip the rack over so that the bone side faces up, then use a butcher knife to gently lift it to loosen. Use a paper towel to grip and pull the membrane off in one piece.
- Step 2: Make the Dry Rub. Add the brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and ground mustard to a bowl. Whisk together until there are no lumps in the brown sugar.
- Step 3: Season the Meat. Cut the ribs in half and generously coat both sides with the rub. Then cover the ribs with 1 ½ cups of barbecue sauce and add them to the slow cooker.
- Step 4: Cook. Cover and cook the ribs in a slow cooker on low for 8-9 hours. When you slow cook baby back ribs, they end up with the best tender, fall-off-the-bone texture!
- Step 5: Broil. Remove the ribs and place them on the baking sheet. Top them with the remaining sauce and broil for 3-5 minutes until the sauce is bubbly and thick and starts to caramelize.
Hint: Cook on Low
Part of the magic of this Crock Pot BBQ ribs recipe is making sure the meat cooks low and slow for hours. If you use the high setting on your slow cooker, it can lead to the ribs being tough.
Expert Tips
- Selecting the Perfect Rack of Ribs: Ask your butcher for a rack of ribs that has good marbling and feel free to have them remove the membrane for you and trim any excess fat.
- Perfect Dry Rub Application: Pat the ribs completely dry before applying the rub. This will help it stick better. Massage the rub into the meat thoroughly on both sides. If you want, you can apply it the night before you're going to cook the ribs.
- Easy Cleanup: Use a slow cooker liner for the easiest and fastest cleanup ever!
- Don't Skip the Broiling Step: This amazing step caramelizes the sauce and creates that sticky, slightly charred exterior. Keep a close eye so they don't burn or overcook.
- Save Some Sauce: Reserve some unused BBQ sauce for the final glazing step.
Serving Suggestions
These ribs are great for so many occasions, from casual family dinners to backyard gatherings. They are great for game-day gatherings, tailgating, summer pool parties, and weeks when you're short on time. This Crock Pot ribs recipe will impress any crowd!
- Serve these with roasted Yukon gold or baby red potatoes and steamed broccoli and green beans. They’re also great with classic sides like creamy coleslaw, baked beans, or corn on the cob.
- Have a classic Southern meal with ribs, crockpot mac and cheese, slow cooker cornbread, green beans, and cherry cobbler for dessert.
- Heading to a BBQ? Bring these tasty ribs, hot dogs, and slow cooker BBQ pulled Pork.
Storage Directions
- Storing: Store leftover Crock Pot pork ribs in an airtight container in the refrigerator for up to 3-4 days. Add extra sauce from the slow cooker to keep the meat moist.
- Freezing: You can freeze these ribs. Wrap them tightly in plastic wrap, then foil, and store in a freezer-safe bag for up to 3 months. Be sure to label with the date. Freeze any extra sauce separately in a freezer-safe container.
- Reheating: If frozen, thaw the ribs overnight in the refrigerator. Reheat in a 250°F oven wrapped in foil with a splash of water or extra BBQ sauce for 20-30 minutes until heated through. You can also microwave them in 30-second intervals, but the oven method helps maintain their texture better.
Recipe FAQs
When they're done, they should be brown around the edges and if you insert a knife between the bones, the meat should fall off effortlessly.
It's essential to create tender ribs. Removing the tough membrane layer is what allows the seasonings to get to the meat and tenderize it some. If you're not comfortable removing it yourself, ask your butcher to do it for you.
Yes, but they may need an extra hour or two of cooking time. They're typically larger and tougher. Keep cooking the ribs until the meat is tender and pulls easily away from the bone.
The Crock Pot BBQ ribs likely need more cooking time. Make sure you're cooking them on low instead of high.
More Delicious Rib and Beef Recipes
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Slow Cooker Baby Back Ribs
Ingredients
- 6 lbs baby back ribs
- 2 cups barbeque sauce divided, I used sweet baby Ray's bbq sauce
- 3 tbsp brown sugar
- 1½ tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp ground mustard
Instructions
- Remove the membrane from the underside of the baby back ribs. Then pat dry with a paper towel.
- Make the dry rub by adding brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and ground mustard to a small bowl. Whisk until well combined and there are no lumps in the brown sugar.
- Cut the baby back ribs in half and generously coat both sides with the prepared dry rub. Then cover the ribs with 1½ cups of barbecue sauce and add them to the slow cooker.
- Cover and cook on low for 8-9 hours.
- Line a baking sheet with aluminum foil. Then gently remove the ribs and place them on the baking sheet. Then coat the top of the ribs with the remaining barbecue sauce.
- Broil for 3-5 minutes until the barbecue sauce thickens and bubbles.
Notes
- When applying the rub, work it into the meat really well and be sure to create a generous coating.
- For the juiciest ribs, be sure to cook them on low, not the high setting.
- Use a knife to test the space between the bones. It should slide through with no resistance when the ribs are done.
- During the final broiling step, keep the oven door slightly open and keep a close eye on the caramelization so the ribs don't burn.
- Let the ribs rest 5-10 minutes after broiling before you cut them. This allows the sauce to set.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
steve says
Unfortunately, you don’t say what size slow cooker, though you list 6 lb of meat. I have a 4 qt size, will this meat fit?
Ryan Allen says
You will need to use a 6-quart slow cooker to fit all the ribs inside.