Slow Cooker Baby Back Ribs


123 Comments


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Slow Cooker Baby Back Ribs are the ultimate fuss-free way to enjoy melt-in-your-mouth, fall-off-the-bone ribs—no grill required! Let the slow cooker do the work for irresistibly tender, flavorful ribs every time.

4 sections of barbecue ribs in the slow cooker with corn, salad and cornbread on the side.
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Looking for other ways to cook ribs? Try my Slow Cooker Beer and Onion Beef Ribs and Slow Cooker Dr. Pepper Ribs recipes.

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.

There is no need to worry about overcooking or undercooking. 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!

What you need:

Photo with text: Onion powder, garlic powder, black pepper, paprika, brown sugar and liquid smoke.
  • 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. We also use this sauce in our Sweet Baby Rays Crockpot Chicken.
  • Hickory Liquid Smoke: Enhances the smoky flavor of the ribs without the need for an actual smoker. Remember, a little goes a long way, do not add any extra!
  • 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

  • Cut the ribs into four equal portions. Add the dry rub ingredients to a bowl, then rub the ribs on both sides with it.
  • Add the ribs to the slow cooker then drizzle over the sweet baby rays barbecue sauce. Cook on low for 8 hours.

My Serving Suggestions

  • 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.
Cooked baby back ribs with barbecue sauce in a black crockpot.

Recipe FAQs

What is liquid smoke?

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!

Can I use a different cut of meat in this easy slow cooker recipe?

Yes! Pork spare ribs, country style pork ribs, beef back or spare ribs, and/or beef shortribs make perfect substitutions.

How do I store leftover ribs?

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.

Can I substitute the bbq sauce for another flavor?

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.

Ribs on a plate with salad and corn
ribs in the slow cooker, cooked with barbecue sauce on top.

Slow Cooker Baby Back Ribs Recipe

4.54 from 28 votes
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 4
These Crockpot Baby Back Ribs are fall-off-the-bone tender, packed with smoky flavor, and smothered in Sweet Baby Ray's BBQ sauce for the ultimate easy barbecue meal.

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

Can I use a flavored barbecue sauce?
Yes! Use your favorite such as honey or chipotle barbecue sauce. 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.
Can I use a different cut of meat?
Yes, try one of these cuts if you can’t find pork baby back ribs.
  • Pork spare ribs
  • Country style pork ribs
  • Beef back or spare ribs
  • Beef shortribs
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.

Nutrition

Calories: 246kcal | Carbohydrates: 21g | Protein: 13g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 438mg | Potassium: 258mg | Sugar: 17g | Vitamin A: 220IU | Vitamin C: 0.2mg | Calcium: 39mg | Iron: 0.8mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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Recipe Rating




123 Comments

  1. Lisa Hunadi says:

    5 stars
    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!!

  2. Scott Aubart says:

    1 star
    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

    1. Sarah Olson says:

      Yes, do not add more than the recipe says. I will add that note. Thank you.

  3. Robert W Smith says:

    All slow cookers are differentโ€ฆ.coke to 195-200 degrees internal temperature!

  4. T says:

    5 stars
    So simple – So FABULOUS (easy prep, great dry rub, super video, delicious as one might hope theyโ€™d be!!

    Thanks for the recipe. Itโ€™s now MINE, too!!

    1. Sarah Olson says:

      We love this recipe too! Glad you tried it.

  5. Denise says:

    5 stars
    Made exactly as recipe stated. They were gal-off-the-bone amazingly delicious!! Wouldnโ€™t change a thing

  6. Mark Kelly says:

    4 stars
    Whoa! Liquid smoke incredibly powerful. Consider 6 drops, yes, drops. Likely a typo in recipe.

    1. Sarah Olson says:

      2 tsp. is the right amount for this recipe. I would not use any more.

  7. Michelle says:

    8 hours was way too long. They came out so dry I had to throw them out.

  8. Jenn says:

    2 stars
    First time using liquid smoke. It was over powering. Made me so sick ๐Ÿ™

    1. Sarah Olson says:

      Did you only use two teaspoons (not tablespoons)?