Forget the grill—your crockpot is all you need for these effortless Slow Cooker BBQ Baby Back Ribs! Coated in a bold dry rub, slathered in BBQ sauce, and cooked low and slow, they turn irresistibly tender, falling right off the bone. They are the easiest, most flavorful ribs ever
Why Slow Cooker Baby Back Ribs Are a Game-Changer
Our Slow Cooker BBQ Baby Back Ribs recipe takes the guesswork out of grilling and relies on a long, low-and-slow cooking method that guarantees tender, juicy ribs every time. With minimal effort, you can set it, forget it, and walk away while the slow cooker does all the work. This hands-off approach allows the meat to absorb all the rich flavors from the homemade dry rub and BBQ sauce. No need for constant monitoring, just delicious results with none of the stress.
Let’s talk about the finishing touch. A quick broil in the oven gives these crockpot ribs a perfect sear, caramelizing the sauce and creating a crispy, flavorful skin on top. The result: a restaurant-quality rack of ribs that are so tender and juicy that you’ll be licking your fingers and forgoing the fork! Trust me, these bbq ribs are worth every messy moment!
Why This Recipe Works Best With Baby Back Ribs
This recipe works best with baby back ribs because their smaller size, tender meat, and leaner texture make them ideal for the slow-cooking method. The long, low-and-slow cooking time allows the baby back ribs to absorb all the flavors from the dry rub and BBQ sauce, resulting in perfectly tender, juicy meat that falls off the bone. While spare ribs have more fat and require longer cooking to break down the tougher connective tissue, baby back ribs are naturally more tender, making them the perfect match for this quick, hassle-free recipe.
Ingredients for Slow Cooker Baby Back Ribs
- Baby back pork ribs
- Light brown sugar
- Kosher salt
- Paprika
- Onion powder
- Fresh cracked black pepper
- Cumin
- BBQ sauce: Use your favorite brand of barbecue sauce or make your own homemade BBQ sauce from scratch.
See the recipe card for full information on ingredients and quantities.
How to Make Baby Back Ribs in Slow Cooker
- Before You Begin: Before coating the ribs in the BBQ rub, use a small sharp kitchen knife to remove the opaque membrane that covers the underside of the ribs.
- Make The Dry Rub Mixture: In a small bowl, stir together the brown sugar, salt, paprika, onion powder, pepper, and cumin.
- Season With Rub and Sauce: Spread the dry rub over both the meaty side of the ribs and the underside where the membrane was removed. Then, brush BBQ sauce over the meaty side.
- Spread More Sauce: Place the coated meaty side of the ribs against the sides of the slow cooker. Spread BBQ sauce on the inside of the ribs and then pour more sauce over the top ridge.
- Cover And Cook: Cover with the lid and cook on low for 5 hours.
- Baste and Broil: Transfer the ribs from the slow cooker to a foil-lined baking sheet. Baste with the remaining BBQ sauce and broil until the sauce is bubbling and caramelized.
- Serve: Serve while hot and enjoy!
Dry Rub for Ribs
This simple, flavorful homemade dry rub is the perfect complement to crock pot ribs, bringing a balance of sweet, smoky, and savory notes. It’s easy to mix together and will elevate the flavor profile of this slow cooker ribs recipe without overpowering the natural taste of the meat.
This dry rub recipe, as written, creates a beautiful, flavorful crust once the ribs are slow-cooked and finished with BBQ sauce. Add some garlic powder for a savory, aromatic depth that complements the sweetness of the brown sugar and the smokiness from the paprika. Or bring a bit of heat to the rub by adding chili powder.
Tips for Perfect Slow Cooker Baby Back Ribs
- Remove From The Ribs: It is important to remove the thin membrane covering the ribs’ underside. If not removed, the rib’s texture will go from a tender, melt-in-your-mouth rib to a tough-to-chew rib. It’s well worth the effort.
- Quicken The Clean-Up: You can line your slow cooker insert with a crockpot liner instead of spraying it with nonstick cooking spray. This will make cleaning up even easier.
- Don’t Discard The Drippings: If you prefer, you can use the slow cooker drippings in place of the ½ cup of BBQ sauce when placing the ribs under the broiler. If you serve your ribs with baked beans, the slow cooker drippings can be added to the beans for extra flavor. You can also use the slow cooker drippings as a sauce to dip the ribs in.
- Skip A Step: You can skip the broiling step and just serve the ribs immediately after cooking them in the crock pot.
- Add Acidity: Both apple cider vinegar and Worcestershire sauce have tangy acidity to help tenderize the ribs by breaking down some of the tougher fibers in the meat, making them more succulent and easy to pull apart. You can add a small amount of either liquid directly into the cooker with the BBQ sauce for extra depth of flavor.
How To Remove The Membrane
Removing this tough, chewy membrane helps improve not only the texture of your ribs but also the flavor.
Start by lifting the corner edge of the membrane and carefully sliding the knife’s edge underneath. Continue lifting the membrane up while cutting. Once you have this process started, you should be able to use your fingers to pull the membrane away. I also recommend wearing disposable gloves while handling any raw meat as a general safety precaution.
What to Serve with Slow Cooker Baby Back Ribs
Make your Slow Cooker Baby Back Ribs a complete meal by serving them with classic BBQ sides. Some suggestions include corn on the cob, baked beans, creamy coleslaw, macaroni salad, potato salad, french fries and mac and cheese—each one a crowd-pleaser that complements the smoky, tender ribs perfectly.
Cornbread can add a “country-style” vibe. Its slight sweetness and crumbly texture make it a classic comfort food that pairs beautifully with BBQ, giving your meal that down-home, Southern feel.
How to Store and Reheat Baby Back Ribs
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- To Freeze: You can freeze the completely cooked ribs in a double layer of heavy duty aluminum foil for up to 2 months.
- To Reheat: Allow the ribs to thaw overnight in the refrigerator before reheating uncovered in the oven at 350°F, for 10 to 15 minutes. You can also reheat in the microwave for 1 to 2 minutes, or until heated through.
Applying a bit of BBQ sauce or another marinade helps retain moisture and flavor when reheating. Avoid overheating and keep the bone side down: The bones help protect the meat from drying out and allow for even heating.
More Easy Crock Pot Recipes
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Slow Cooker Baby Back Ribs
Ingredients
- 3-3½ pounds pork baby back ribs My rack of ribs was 3.25 lbs
BBQ Rub:
- 2 tablespoons light brown sugar
- 3 teaspoons kosher salt
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon fresh cracked black pepper
- ½ teaspoon cumin
BBQ Sauce:
- 2½ cups BBQ sauce your favorite brand, Divide 2 cups and ½ cup.
Instructions
- Before coating the ribs in the BBQ rub, you will need to carefully remove the opaque membrane that covers the underside of the ribs with a small sharp kitchen knife. Removing this tough chewy membrane helps improve not only the texture of your ribs, but also the flavor. Lift the corner edge of the membrane and carefully slide the knife's edge underneath. Continue lifting the membrane up while cutting. Once you have this process started, you should be able to use your fingers to pull the membrane away. (I also recommend wearing disposable gloves while handling any raw meat as a general safety precaution)3-3½ pounds pork baby back ribs
- In a small bowl, stir together the brown sugar, kosher salt, paprika, onion powder, pepper and cumin and stir to combine.2 tablespoons light brown sugar, 3 teaspoons kosher salt, 2 teaspoons paprika, 1 teaspoon onion powder, 1 teaspoon fresh cracked black pepper, ½ teaspoon cumin
- Spread ⅔ of the rub over the meaty side of the ribs, and then spread the remaining ⅓ over the underside where the membrane was removed.
- Spray a 6 to 7 quart slow cooker with nonstick cooking spray.
- Use either a spoon, or a basting brush to spread 1 cup of the BBQ sauce over the meaty side of the ribs.2½ cups BBQ sauce
- Place the coated meaty side of the ribs against the sides of the slow cooker.
- Next spread ½ cup of the BBQ sauce on the inside of the ribs.
- Pour ½ cup of the sauce over the top ridge of ribs. (This will leave ½ cup for coating before you place the finished ribs under the broiler)
- Place the lid on the slow cooker and cook on low for 5 hours.
- Just before the 5 hours on the slow cooker are up, preheat the oven to broil. Line a baking sheet with heavy duty aluminum foil, and spray with nonstick cooking spray.
- Using tongs and/or a large spatula, transfer the ribs from the slow cooker to the prepared baking sheet. (The ribs will be very tender, and you may have to transfer in sections)
- Baste with the remaining BBQ sauce and broil for about 2 to 3 minutes until the sauce is bubbling and caramelized. Monitor closely since broilers can vary greatly in intensity and could burn the sauce quickly. Serve while hot.
Jenn’s Notes
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- To Freeze: You can freeze the completely cooked ribs in a double layer of heavy duty aluminum foil for up to 2 months.
- To Reheat: Allow the ribs to thaw overnight in the refrigerator before reheating uncovered in the oven at 350°F, for 10 to 15 minutes. You can also reheat in the microwave for 1 to 2 minutes, or until heated through.
- It is important to remove the thin membrane that covers the underside of the ribs. If not removed, the ribs texture will go from a tender, melt in your mouth rib, to a tough to chew rib. It’s well worth the effort.
- You can line your slow cooker insert with a crockpot liner instead of spraying it with nonstick cooking spray. This will make cleaning up even easier.
- If you prefer, you can use the slow cooker drippings in place of the ½ cup of BBQ sauce when placing the ribs under the broiler. If you serve your ribs with baked beans, the slow cooker drippings can be added to the beans for extra flavor. You can also use the slow cooker drippings as a sauce to dip the ribs in.
- You can skip the broiling step and just serve the ribs immediately after the cooking them in the crock pot.
- Both apple cider vinegar and worcestershire sauce have tangy acidity to help tenderize the ribs by breaking down some of the tougher fibers in the meat, making them more succulent and easy to pull apart. You can add a small amount of either liquid directly into the cooker with the BBQ sauce for extra depth of flavor.
