Slow Cooker BBQ Baby Back Ribs

Close-up of sliced slow cooker baby back ribs on a white plate, glistening with BBQ sauce, with a slow cooker blurred in the background.

These delicious Slow Cooker Baby Back Ribs are rubbed with spices, slow-cooked, and finished under the broiler for sticky, caramelized BBQ perfection—no grill or smoker needed.

Prep Time10

Cook Time5 3

Total Time5 13

Course: Main Course

Cuisine: American

Keyword: Slow Cooker BBQ Baby Back Ribs Recipe

Servings:

Calories: 1196kcal

Equipment

6 to 7 quart slow cooker

Ingredients

3 to 3 ½ lbs 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