Easy Slow Cooker Baby Back Ribs
There’s nothing better than tender, fall-off-the-bone ribs—and these Slow Cooker Ribs make it nearly effortless! Baby back ribs are coated in a flavorful homemade BBQ rub, slathered in barbecue sauce, and slow-cooked to juicy perfection. A quick broil at the end caramelizes the sauce for an irresistible sticky finish with no smoker or grill required!
I love tender, fall off the bone ribs that are slathered with a sweet, smoky bbq sauce. They’re messy, but they’re totally worth it!
Eating them is great, however, but cooking them is another thing entirely. I prefer to make bbq ribs without a grill or smoker because they take forever to cook and it’s just easier to keep things indoors for hours at a time.
My Instant Pot ribs recipe is the fastest way to get things done, but there’s something to be said about dumping everything into a slow cooker and walking away for hours and getting the same result.
This Slow Cooker Baby Back Ribs recipe is the easiest way to get tender bbq ribs — they’re nearly effortless.
The ribs are seasoned with my bbq chicken rub, then slathered with bbq sauce. From there, place them in the slow cooker and cook them on low for 6-8 hours until they’re falling apart tender.
When they’re done, I slather them with a bit more sauce and place them under the broiler so that the sauce caramelizes. This step is completely optional, but it is a game changer.
The slow cooker was made for these ribs. 🙂
Why you’ll love this recipe
- These slow cooked pork ribs are tender, fall off the bone ribs seasoned with bbq rub and slathered with sticky sweet bbq sauce.
- It’s a convenient way to make bbq ribs without a grill or smoker.
- This is an easy dump and go dinner that takes just 10 minutes of prep time.
- The ribs are perfect for busy weeknights, game day or summer entertaining.
Recipe ingredients
- Ribs. There are many types of pork ribs to choose from for this recipe, but I highly recommend using baby back ribs. They’re smaller, leaner and more tender than spare ribs or country style ribs, and they cook relatively quickly in the crock pot. If you choose a different type, the cooking time will vary depending on size and thickness.
- BBQ rub. My bbq chicken rub is the perfect balance of sweet and savory, and it comes together with just a few pantry staples. It is low in sodium, so you’ll need to season the ribs with additional salt. If using a store bought bbq rub, check the sodium content on the label. If it’s high in sodium, do not add additional salt.
- Barbecue sauce. My homemade bourbon bbq sauce is sweet and smoky with just a hint of bourbon flavor. Sub it with your favorite store bought variety.
See the recipe card below for the full list of ingredients and quantities.
How to cook ribs in the slow cooker
Cooking ribs in the slow cooker is practically effortless. Simply season the ribs with the bbq rub, slather them with bbq sauce, then slow cook until they’re fall-apart tender.
Pro tip: Ask your butcher to remove the tough outer membrane, or silver skin, from the bone-side of the ribs. This will save you a little time!
See the recipe card below for full instructions.
Slow cook the ribs
Prep the ribs for cooking by seasoning them with bbq rub (and salt and pepper if needed), then brush generously with barbecue sauce. This takes just 10 minutes of prep!
Broil the ribs
Broiling the ribs with additional barbecue sauce is an optional step, but it delivers an irresistible sticky, caramelized exterior that takes them over the top.
Recipe FAQs
There are a few types of pork ribs, and all will work well in this recipe. That said, baby back ribs are my ribs of choice because they’re smaller, leaner and more tender. Because of their size, they cook up more quickly and they’re easier to cut and portion as well.
Spare ribs are larger and meatier, but they’re tougher than baby back ribs. They’re great if you want more chew. St. Louis Style ribs are spare ribs cut into a triangular shape, making them more uniform in size so that they cook evenly.
Lastly, Country Style ribs are cut from the shoulder, and aren’t technically ribs. They’re very meaty with no rib bones, just cartilage.
I highly recommend removing the outer membrane from the bone side of the ribs as it is very tough and chewy. Removing it also helps the seasoning to permeate into the ribs.
Oftentimes it has already been removed. If it hasn’t, place the ribs bone-side up, then place the tip of a knife under the membrane on one side. Using the knife, lift the membrane up and away from the bone. Use a paper towel to help you grip it, then slowly pull off the membrane in one piece. Ask a butcher to do this for you to save a little time!
I like to add 1 cup of water to the slow cooker to add moisture, but this is optional. The ribs will release juices as they cook, and the BBQ sauce provides moisture, so it’s really personal preference.
Finishing the ribs on the grill after they’ve been slow cooked is a great option to get some nice smoky flavor added at the end.
Simply brush with additional bbq sauce, then place on a grill preheated to medium. Grill on both sides until the sauce has caramelized.
Serving suggestions
These crockpot ribs with bbq sauce are finger licking good and perfect served the following ways:
- My creamy classic coleslaw recipe or vinegar coleslaw are the perfect side dish for these ribs!
- They’re great served with grilled corn on the cob, air fryer sweet potatoes, or honey cornbread muffins.
- Get your veggies in with broccoli salad with bacon or fresh corn and tomato salad.
Recipe notes
- Pro tip: Ask your butcher to remove the tough outer membrane, or silver skin, from the bone-side of the ribs. This will save you a little time!
- My homemade bbq rub doesn’t include a lot of salt, so it’s important to add more for well seasoned ribs. If you use a store bought rub, be sure to check the label to determine if it’s high in sodium. If it is, do not add anymore salt.
- You may or may not need the entire amount of bbq sauce listed above, depending on how sauce you like your ribs. Definitely use 1 cup when cooking them in the crockpot as the flavor is infused into the ribs. Broiling the ribs with more sauce is totally optional.
- Store the crockpot ribs in the refrigerator for up to 3 days.
More slow cooker recipes you’ll love
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Slow Cooker Baby Back Ribs
Equipment
Ingredients
- 3 lbs. baby back ribs
- 1/4 cup bbq chicken rub see note 2
- 1 3/4 cups homemade barbecue sauce divided; or use your favorite store bought brand; see note 3
- 1 cup water see note 4
Instructions
- Blot the baby back ribs dry and check to see if you need to remove the tough outer membrane (or silver skin) from the bone side of the ribs. Oftentimes it has already been removed. If it hasn't, place the ribs bone-side up, then place the tip of a knife under the membrane on one side. Using the knife, lift the membrane up and away from the bone. Use a paper towel to help you grip it, then slowly pull off the membrane in one piece. Ask a butcher to do this for you to save a little time!3 lbs. baby back ribs
- Season the ribs with salt and pepper to taste (if using store bought rub, make sure to check the sodium content and don't add more if it's high in sodium). Rub evenly with the bbq rub on both sides, then brush the ribs with 1 cup of the barbecue sauce (reserving the other 3/4 cup for later).1/4 cup bbq chicken rub, 1 3/4 cups homemade barbecue sauce
- Place the water in the bottom of the slow cooker, then place the ribs in the slow cooker. Cover and cook on high for 6-8 hours or until tender. You want the ribs to be tender, but not so tender that they completely fall apart when you attempt to remove them from the slow cooker.1 cup water
- Preheat the broiler. Place the ribs meat side up on a foil lined rimmed baking sheet and brush the top generously with the remaining barbecue sauce. If you don't use it all, warm it and save it for serving as desired. Broil the ribs on the middle rack until the sauce has caramelized, about 3-6 minutes. Keep a close eye on them so the sauce doesn't burn.
- Remove from heat, cut the ribs when cool enough to handle and serve. Enjoy!
Notes
- Pro tip: Ask your butcher to remove the tough outer membrane, or silver skin, from the bone-side of the ribs. This will save you a little time!
- My homemade bbq rub doesn’t include a lot of salt, so it’s important to add more for well seasoned ribs. If you use a store bought rub, be sure to check the label to determine if it’s high in sodium. If it is, do not add anymore salt.
- You may or may not need the entire amount of bbq sauce listed above, depending on how sauce you like your ribs. Definitely use 1 cup when cooking them in the crockpot as the flavor is infused into the ribs. Broiling the ribs with more sauce is totally optional.
- I like to add water for more moisture, but it’s not necessary as the ribs will release their juices and the bbq sauce adds moisture. This is totally optional.
- Store the crockpot ribs in the refrigerator for up to 3 days.
- Nutritional information is calculated using a basic bbq sauce and bbq rub that are no doubt high in sugar and sodium. This information will vary depending on the brands you use.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
