Slow Cooker Baby Back Ribs

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These Slow Cooker Baby Back Ribs are slow cooked until tender and juicy, then broiled until caramelized for a sticky delicious finish. They take just a few ingredients, just minutes to prep and make an easy dump and go dinner!

Prep Time10

Cook Time6

Total Time6 10

Course: Main Course, Main Dishes, Slow Cooker Meals

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 682kcal

Author: Marcie

Equipment

6 Quart Crock Pot

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