Slow Cooker Baby Back Ribs
122 Comments Mar 28, 2024
Updated Jun 26, 2024
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Picture this: succulent ribs, slathered in tangy barbecue sauce, so tender they practically fall off the bone. Grab your crock pot and let’s dive into this irresistible dish that’s sure to become a staple in your kitchen rotation.
Looking for other ways to cook ribs? Try my Slow Cooker Beer and Onion Beef Ribs and Slow Cooker Dr. Pepper Ribs recipes.
Table of Contents
Why You’ll Love This Baby Back Ribs in Slow Cooker Recipe
Let’s talk about why slow cooker ribs are the ultimate comfort food. Slow cooking ribs is hands down the best way to achieve that coveted fall-off-the-bone tenderness. Plus, it takes all the stress out of cooking ribs.
No need to worry about overcooking or undercooking. The dump-and-go method makes this an ideal option for busy families looking for a no-nonsense way to put a meal on the table for dinner tonight. Trust me, once you try these slow cooker ribs, you’ll wonder why you ever bothered with any other method. This slow cooker ribs recipe is absolutely delicious!
Recipe Ingredients
- 1 rack back pork ribs: The star of the show, these pork ribs will become incredibly tender and flavorful after hours of slow cooking.
- Water: Provides the necessary moisture for the slow cooking process.
- Sweet Baby Ray’s BBQ Sauce: A classic barbecue sauce that adds the perfect balance of sweetness and tanginess to the ribs.
- Hickory Liquid Smoke: Enhances the smoky flavor of the ribs without the need for an actual smoker. Remember, a little goes a long way!
- Rub ingredients: Brown sugar, onion powder, black pepper, garlic powder, paprika—this spice rub adds layers of flavor to the ribs, complementing the barbecue sauce beautifully.
- The full recipe is in the recipe card below the photos.
Step-by-Step Directions
Step One – Remove the silver skin from the back of the ribs, I do this by lifting an edge of the middle of the ribs and tearing off in one piece. Cut the ribs into 4 sections.
Step Two – In a small bowl prepare the rub; combine the brown sugar, onion powder, pepper, garlic powder, and paprika. Put the rub onto ribs with hands.
Step Three – Place ribs in the slow cooker. Pour the water and liquid smoke in around the ribs. Pour over the sweet baby rays barbecue sauce on top of the ribs.
Step Four – Cover and slow cook ribs on LOW for 8 hours or HIGH for 4 hours, until bone tender. Brush with more warmed barbecue sauce if desired and serve. Enjoy!
How to Serve
- Serve this crockpot ribs recipe with a side of creamy coleslaw and cornbread for a classic barbecue feast.
- For a lighter option, pair the ribs with a crisp green salad tossed in a tangy vinaigrette.
- Transform the leftovers into mouthwatering pulled pork sandwiches by shredding the meat and piling it onto buns with your favorite toppings.
- Feeling adventurous? Use the leftover ribs to make a hearty chili by chopping the meat and adding it to a simmering pot of beans, tomatoes, and spices.
- Keep it simple with classic barbecue sides like slow cooker baked beans, macaroni and cheese, and potato salad.
Recipe FAQs
Liquid smoke can be used in place of cooking with wood smoke in recipes and will add plenty of smoke flavor. I find liquid smoke near the hot sauces at the store. Use sparingly, I never use more than a few teaspoons, even in my kalua pulled pork recipes. I use liquid smoke in many of my barbecue inspired recipes in the slow cooker. Makes the house smell like smoked meat while cooking!
Yes! Pork spare ribs, country style pork ribs, beef back or spare ribs, and/or beef shortribs make perfect substitutions.
To store leftover ribs, let them cool completely, then wrap them tightly in aluminum foil or place them in an airtight container. Refrigerate for up to 3-4 days. Freezer option: Wrap the ribs tightly in aluminum foil or freezer-safe packaging, then place them in a freezer bag or container. Freeze for up to 3 months for the best quality.
Of course! Feel free to use your favorite store-bought sauce or experiment with homemade varieties to suit your taste preferences. Just make sure to adjust the seasoning accordingly.
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Slow Cooker Baby Back Ribs
Ingredients
- 1 rack back pork ribs,
- 1 cup water
- ½ cup sweet baby ray’s bbq sauce
- 2 tsp. hickory liquid smoke, do not add any more!
- more sweet baby ray’s bbq sauce for serving
Rub ingredients:
- 2 Tbsp. brown sugar
- ¼ tsp. onion powder
- ½ tsp. black pepper
- ½ tsp. garlic powder
- ½ tsp. paprika
Instructions
- Remove the silver skin from the back of the ribs, I do this by lifting an edge of the middle of the ribs and tearing off in one piece.
- Cut the ribs into 4 sections.
- In a small bowl prepare the rub; combine the brown sugar, onion powder, pepper, garlic powder, and paprika. Put the rub onto ribs with hands.
- Place the ribs in the slow cooker. Pour the water and liquid smoke in around the ribs. (note- you can add the liquid smoke into the rub instead of adding it in the water if desired). Pour over the barbecue sauce on top of the ribs.
- Cook on low for 8 or high for 4 hours.
- Brush with more warmed barbecue sauce if desired and serve.
How to Video
Sarah’s Notes
- Pork spare ribs
- Country style pork ribs
- Beef back or spare ribs
- Beef shortribs
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Try another one of my slow cooker rib recipes next week!
- Slow Cooker Beer and Onion Beef Ribs
- Slow Cooker County Style Pork Ribs with Bell Peppers and Onions
- Slow Cooker Ribs and Baked Beans
- Slow Cooker Country Style Ribs
- Slow Cooker Beef Short Ribs in Tomato Gravy
- Slow Cooker Pork Ribs, Potatoes and Sauerkraut
- Slow Cooker Louisiana Ribs {Cajun Style}
- Slow Cooker Pork Buffalo Style Ribs
- Slow Cooker Dr. Pepper Ribs
- Slow Cooker Molasses Country Style Ribs
I have made this recipe time & time again and my husband keeps asking for it!! Thank you Magical Slow Cooker enjoy making alot of your crockpot receipes..
Love your new website!!
The only reason Im giving this a single star is because there were People that ruined there food because of the liquid smoke. And that didnt have to happen. You could of put a warning on it right in the recipe which still hasnt been done or you could make it a smaller amount because at anytime it can be added. sO IF YOU ADD TO MUCH LIQUID SMOKE YOU CAN DELUTE WITH WATER OR VINEGAR. BEST TO ADD A SMALL AMOUNT AND ADJUST
Yes, do not add more than the recipe says. I will add that note. Thank you.
All slow cookers are different….coke to 195-200 degrees internal temperature!
So simple – So FABULOUS (easy prep, great dry rub, super video, delicious as one might hope they’d be!!
Thanks for the recipe. It’s now MINE, too!!
We love this recipe too! Glad you tried it.
Made exactly as recipe stated. They were gal-off-the-bone amazingly delicious!! Wouldn’t change a thing
Whoa! Liquid smoke incredibly powerful. Consider 6 drops, yes, drops. Likely a typo in recipe.
2 tsp. is the right amount for this recipe. I would not use any more.
8 hours was way too long. They came out so dry I had to throw them out.
First time using liquid smoke. It was over powering. Made me so sick 🙁
Did you only use two teaspoons (not tablespoons)?