These slow cooker baby back ribs are cooked low and slow until tender, then finished with BBQ sauce for classic flavor. The result is ribs that are juicy, reliable, and fall-off-the-bone tender, using a method that’s designed to work every time.
Why This Slow Cooker Method Works
Ribs can be intimidating to cook because tenderness and timing matter. The slow cooker reduces that uncertainty by providing steady, enclosed heat that minimizes hot spots and moisture loss. The result is baby back ribs cooked evenly from edge to center.
What Ingredients Are Needed For This Recipe
Ingredients:
- 3 to 3.5 lbs pork baby back ribs
- 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
- 2 ½ cups BBQ sauce
BBQ Sauce Options
Both store-bought and homemade BBQ sauce work well for this rib recipe. A good-quality bottled sauce is a practical option, while homemade sauces allow more control over flavor.
BBQ sauce is added in two stages:
- A light coating early in the cooking process to help season the ribs as they become tender
- A second layer added at the end creates a thicker, stickier finish. This final application affects texture more than flavor.
If you prefer homemade options, sauces like a Carolina mustard–style BBQ sauce or a spicier BBQ sauce both pair well with slow-cooked ribs.
How to Cook Ribs in A Slow Cooker
- Season both sides of a a rack of ribs, then baste with BBQ sauce
- Place the sauced ribs in the crockpot, then sauce the bottom side. Pour more sauce over the top.
- Cook the ribs low and slow for five hours
- Base with the remaining sauce, then broil until bubbly and caramelized.
How Long to Cook Baby Back Ribs in a Crockpot
Baby back ribs cook most reliably on low, where steady heat allows the connective tissue to break down while keeping the meat juicy. Cooking on high can work, but the ribs reach tenderness more quickly and the margin for error is smaller.
Ribs are ready when a fork slides into the meat easily and the meat has pulled back from the ends of the bones. This signals the correct stopping point, regardless of time.
Once this stage is reached, continued cooking can cause moisture loss and overly soft ribs rather than a tender, juicy texture.
How to Get Fall-Off-The-Bone Ribs
“Fall-off-the-bone” ribs are ribs where the meat releases cleanly from the bone with minimal pressure while still holding together. When lifted, the rack should bend easily and separate without tearing.
Slow cooker ribs achieve this texture through steady, enclosed heat that breaks down connective tissue evenly while retaining moisture, unlike oven- or grill-cooked ribs that rely on higher, drier heat.
Properly cooked ribs should be tender, with meat that comes away easily while maintaining its shape.
Serving Suggestions
Slow cooker baby back ribs pair well with classic BBQ sides that balance their rich, saucy flavor. Baked beans, corn on the cob, fries or a simple pasta salad all work well and can be prepared ahead of time for easy serving.
For a more substantial plate, add hearty sides like green beans and potatoes or a corn casserole. These familiar, family-style dishes keep the focus on the ribs without competing for attention.
Storage and Reheating
Store leftover baby back ribs in an airtight container in the refrigerator for up to three days.
Freezing is not recommended, as slow cooker ribs can become overly soft once thawed and reheated.
To reheat, place the ribs in a covered baking dish and warm them in the oven until heated through. Brush with additional BBQ sauce before reheating, and finish uncovered if needed to restore the surface. Keeping the ribs covered and well-sauced helps prevent them from drying out.
More Recipes For Ribs
Slow Cooker BBQ Baby Back Ribs
Equipment
- 6 to 7 quart slow cooker
Ingredients
- 3 to 3 ½ 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
- 2 ½ 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)
- In a small bowl, stir together the brown sugar, kosher salt, paprika, onion powder, pepper and cumin and stir to combine.
- 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.
- 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.
Notes
- 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.
- You can skip the broiling step and just serve immediately after the slow cooker time.
- 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 with a liner instead of spraying with nonstick cooking spray. This will make a quick job of cleaning up.
- If you serve your ribs with baked beans, the slow cooker drippings can be added to the beans for extra flavor.
Nutrition
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