Slow Cooker Baby Back Ribs

Crockpot baby back ribs with a hand reaching in to pick one up.

4.87 from 15 votes

These yummy Crock Pot Baby Back Ribs are so tender after cooking low and slow in the slow cooker. The balance of sweet and tangy is perfect! A quick brush of sauce and a few minutes under the broiler finishes them beautifully.

Prep Time10

Cook Time8

Total Time8 10

Course: Main Course

Cuisine: American

Servings:

Calories: 1249kcal

Author: Ryan Allen

Equipment

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