Slow Cooker Baby Back Ribs

Close overhead shot of Crock Pot Ribs on a cutting board with basting brush and barbecue sauce

Fall-off-the-bone tender baby back ribs made easy in the slow cooker. A simple dry rub and your favorite BBQ sauce do all the work, and a quick broiler finish adds that irresistible caramelized glaze.

Course Dinner

Cuisine American

Keyword crockpot baby back ribs, slow cooker baby back ribs, slow cooker bbq ribs

Prep Time 15

Cook Time 9

Total Time 9 15

Servings people

Calories 469kcal

Author Blair Lonergan

Equipment

Slow Cooker

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.

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