These slow cooker baby back ribs are fall-off-the-bone tender with a simple homemade dry rub and your favorite BBQ sauce. Let the crockpot do the work all day, then finish under the broiler for a sticky, caramelized glaze that tastes like it came straight from a smokehouse.
Love easy BBQ dinners? Try my slow cooker pulled pork or these baked bbq pork chops for another weeknight favorite. My homemade BBQ rub works great here too.
Table of Contents
Before You Get Started
A few tips to make sure your ribs turn out perfect every time:
- Remove the membrane. That thin, papery layer on the back of the ribs will turn rubbery if you skip this step. It only takes a minute and makes a big difference in texture.
- Don’t skip the broiler finish. The slow cooker makes the ribs tender, but a quick trip under the broiler caramelizes the sauce and gives you that sticky, slightly charred exterior you want.
- Low and slow is best. Cooking on LOW for 8-9 hours gives you the most tender, fall-off-the-bone results. HIGH works in a pinch, but the texture won’t be quite as good.
Stick with baby back ribs for best results. They’re tender and fit perfectly in the slow cooker. Other cuts can work with adjusted timing (see the FAQs below).
The Dry Rub
A good dry rub is key for slow cooker ribs. Since the crockpot creates moisture as it cooks, the rub builds flavor and helps form a light crust that holds up under the sauce.
The homemade rub here is simple: brown sugar for sweetness, chili powder and smoked paprika for warmth and smoke, plus garlic, onion, cumin, and salt to round things out. You can adjust it to your taste. Add cayenne or red pepper flakes for more heat, or a pinch of cinnamon or cocoa powder for deeper, smokier flavor.
Short on time? A store-bought BBQ rub or pork rub works well too. Look for one with a balance of sweet and savory, and use about 2-3 tablespoons to coat both racks.
How to Make Slow Cooker Baby Back Ribs
This recipe is hands-off for most of the cooking time. You’ll spend about 10 minutes prepping, then let the slow cooker do the rest.
Step 1: Prep the Slow Cooker
Spray your slow cooker with nonstick cooking spray. Add 1 cup of water and the liquid smoke (if using) to the bottom.
The liquid creates steam that helps keep the ribs moist during the long cook time.
Step 2: Remove the Membrane
Flip the ribs bone-side up. Use a knife or your fingernail to pry up a corner of the thin membrane along one edge.
Grab it with a paper towel for grip and slowly peel it off. Once you get it started, it should come off in one piece.
Step 3: Season the Ribs
Pat the ribs dry with paper towels. Mix together the brown sugar, chili powder, salt, cumin, smoked paprika, garlic powder, and onion powder in a small bowl.
Rub the seasoning generously onto both sides of the ribs.
Step 4: Arrange and Cook
Place the seasoned ribs in the slow cooker. If needed, cut each rack into halves or thirds and stack them so they fit.
Pour 1 cup of barbecue sauce over the top, making sure to coat all surfaces.
Cover and cook on LOW for 8-9 hours. The ribs are done when the meat pulls back from the bones and reaches an internal temperature of 195-205°F.
Step 5: Finish Under the Broiler
This step takes your ribs from good to great. Preheat your broiler. Transfer the cooked ribs to a foil-lined baking sheet and brush generously with more barbecue sauce.
Broil for 2-4 minutes, watching carefully, until the sauce is caramelized and starting to char in spots. This gives you that sticky, slightly crispy exterior that makes these ribs irresistible.
** Pro Tip: Keep the oven door cracked while broiling so you can watch the ribs closely. They can go from caramelized to burnt quickly.
How Long to Cook Baby Back Ribs in the Slow Cooker
For the best results, cook baby back ribs on LOW for 8-9 hours. This low-and-slow method allows the tough connective tissue to break down gradually, giving you that tender, fall-off-the-bone texture.
If you’re short on time, you can cook on HIGH for about 4 hours. The ribs will still be tender, but the texture may be slightly less silky than the low-and-slow method. For the absolute best results, plan ahead and let the slow cooker work its magic all day.
** NOTE: Ribs are done when they reach an internal temp of 195-205°F. At this temperature, the collagen and fat have melted, making the meat tender and juicy rather than tough.
Tips and Variations
- Use your favorite BBQ sauce. We like Stubb’s Original for its balance of spice and sweetness, but any sauce works. You can also try a homemade version with root beer or my apple butter BBQ sauce for something different.
- Finish on the grill instead. If you prefer, transfer the cooked ribs to a hot grill for 2-3 minutes per side instead of using the broiler. You’ll get nice grill marks and a bit of char.
- Add liquid smoke for more depth. It’s optional, but 2 teaspoons of liquid smoke in the cooking liquid adds a subtle smokiness that mimics outdoor cooking.
How to Store and Reheat
Storage: Wrap leftover ribs tightly in foil and store in an airtight container. They’ll keep in the fridge for 3-4 days or in the freezer for up to 3 months.
Reheating: The best way to reheat ribs is in the oven. Wrap them in foil and warm at 250°F until heated through (about 20-30 minutes from the fridge). You can also brush with a little extra sauce and run them under the broiler for a minute to refresh that caramelized exterior.
What to Serve with Slow Cooker Ribs
These ribs pair perfectly with classic Southern sides. Here are some favorites:
Frequently Asked Questions
Can you use spare ribs or country-style ribs instead?
Yes, both work with this method. Spare ribs are meatier and may need an extra hour on LOW. Country-style ribs are boneless and thicker, so start checking around the 7-hour mark.
Do you need to add liquid to the slow cooker for ribs?
Yes, adding a cup of water to the bottom of the slow cooker creates steam that keeps the ribs moist during the long cook time. Combined with the juices from the ribs and the barbecue sauce, you’ll have plenty of liquid without the meat drying out.
How do you get a smoky flavor in slow cooker ribs?
The smoked paprika in the dry rub adds some smokiness, but for more depth, add 2 teaspoons of liquid smoke to the water in the slow cooker. It won’t taste exactly like outdoor-smoked ribs, but it gets you close.
Can you overcook ribs in a slow cooker?
Yes, though it takes a while. If ribs cook too long (beyond 10 hours on LOW), the meat can become mushy and fall completely off the bone in a way that makes them hard to handle. Stick to 8-9 hours on LOW for the best texture.
The meat should pull back from the bones by about a quarter inch, and a fork should slide into the meat easily. For accuracy, use a meat thermometer. Ribs are perfectly done at 195-205°F.
Can you stack ribs in a slow cooker?
Yes! Cut each rack into halves or thirds and stack the pieces so they fit. The steam circulates well enough that all the ribs will cook evenly.
More Slow Cooker BBQ Favorites
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Slow Cooker Baby Back Ribs
Equipment
Ingredients
- 1 cup water
- 2 teaspoons liquid smoke (optional)
- 2 racks (about 3-4 lbs.) baby back ribs
- 1 cup barbecue sauce, plus more for finishing and serving
- Optional garnish: chopped fresh parsley
BBQ Dry Rub
- 1 tablespoon packed brown sugar
- 1 tablespoon chili powder
- 1 tablespoon kosher salt, plus more as needed
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Spray a slow cooker with nonstick cooking spray. Add the water and liquid smoke (if using) to the bottom of the slow cooker.
- Prepare the ribs by removing the shiny, thin membrane that covers most of the backside of the ribs. To do so, use a knife or fingernail to pry up a corner of the thin membrane from one edge of the ribs. Grab that with a paper towel (for grip) and slowly pull it up. Once a good portion of the membrane is free, you should be able to pull the rest off in one quick motion.
- Pat the ribs dry.
- In a small bowl, stir together the brown sugar, chili powder, salt, cumin, paprika, garlic powder, and onion powder.
- Rub the seasoning mixture onto both sides of the ribs. Place the ribs in the slow cooker. If needed, cut each rack into halves or thirds and stack them so that they fit in your slow cooker.
- Pour 1 cup of barbecue sauce over the ribs.
- Cover and cook on LOW for 8-9 hours (best texture), or on HIGH for about 4 hours. Ribs are done when the meat reaches an internal temp of about 195-205°F.
- Preheat the broiler. Transfer the cooked ribs to a foil-lined baking sheet. Brush generously with more barbecue sauce and broil until caramelized and starting to char, about 2-4 minutes.
- Cut into individual ribs and serve with extra bbq sauce, if desired. Garnish with chopped fresh parsley just before serving.
Notes
- Remove the membrane. This step is essential for tender ribs. The membrane turns rubbery if left on.
- LOW is best. Cooking on LOW for 8-9 hours gives you the most tender, fall-off-the-bone texture. HIGH works but produces slightly less silky results.
- Don’t skip the broiler. This step caramelizes the sauce and adds that sticky, slightly charred exterior. Watch the broiler closely; ribs can go from caramelized to burnt in seconds. Keep the oven door cracked and stay nearby.
- Internal temp matters. Ribs are done at 195-205°F, when the collagen has broken down and the meat is truly tender.
- Store-bought rub works too. Use about 2-3 tablespoons of your favorite BBQ or pork rub in place of the homemade version.
- Customize the homemade rub. Add cayenne for heat, or try a pinch of cinnamon or cocoa powder for depth.
- Other rib cuts work. Spare ribs may need an extra hour on LOW. Country-style ribs are boneless and may cook faster.
- Storage: Refrigerate wrapped ribs for 3-4 days, or freeze for up to 3 months.
- Reheating: Warm in foil at 250°F until heated through. Brush with sauce and broil briefly to refresh.
Nutrition
Originally published in January, 2020, this post was updated in January, 2026.
Can I substitute a 3pound pork roast for the ribs
Hi, Diane! I’m not sure. I would use the cooking directions from this post for a pork roast in the Crock Pot: https://www.theseasonedmom.com/crock-pot-pork-roast/ You can then switch out the seasoning and barbecue sauce to have it taste more like the ribs. 🙂
I have a question…do stand the ribs up or lay them down? thank you so much for all youre help..
Hi, Daryl! I lay them down flat, cutting them if needed to fit in the slow cooker. Hope you enjoy!