Today, I’m thrilled to share a recipe that’s not just mouthwatering but also incredibly convenient: Slow Cooker Baby Back Ribs. 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.
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.
Step-by-Step Directions
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 Information:
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 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
Marlys (This and That) says
We love ribs and making them in the slower cooker is wonderful. I always use a rub on mine and Sweet Baby Rays BBQ sauce. Coming over from Monday Mixer.
Brandon says
did the baby back ribs….AWESOME!
Trying with beef short ribs tonight
Stewart says
Did the rub tonight so im ready for the slow cook tomorrow. Ill respond with my 2 cents after the meal.
Cheers!
Lisa G. says
I would love to try this. Would it be alright to cook on high for 4 hours instead of low for 8 ? I’m not well versed in Crock Pot cooking. THANKS!
Sarah Olson says
4 to 6 hours on high would work! 🙂
Lisa says
I made these yesterday for my boyfriend and I to eat while watching football and enjoying beer. Ribs and beer! They turned out great. I let the ribs marinade for well over 12 hours in the fridge and cooked for 9 hours on low. I used a whole rack of ribs so I had to cut it and make 2 layers. The meat was falling off the bone… or were the bones falling off the meat? I’m not sure. Either way it was amazing. Boyfriend definitely said it’s a “make again”. I also couldn’t get the membrane off so i just slit it between each bone and honestly I didn’t notice anything odd about the finished product. Thank you so much for the recipe!
Sarah Olson says
I’m so glad you liked these ribs, this is still one of my fave slow cooker recipes!
Mauro Corazza says
What a easy recipe to follow…I have placed the baby back ribs in the slow cooker and will be having them for supper tonight with mashed potatoes and a variety of vegetables from the garden…will keep you posted…
Sarah Olson says
I can’t wait to hear how the ribs turned out for you Mauro!
Joe says
will this recipe change if i’m cooking 2 racks of ribs in the same slow cooker?
Sarah Olson says
Just double all the other ingredients as well, I’ve done this before, and it still turned out great!
Dee says
If I double the recipe do I need to increase the cooking time?
Dave Stall says
Would the slow cooker time change when cooking boneless country style ribs?
Sarah Olson says
If I was doing boneless country style ribs, I would cook them for only 8 hours on low.
Dave Stall says
Thanks, I will let you know how they turn out!
Cheryl says
My butcher calls the ribs I buy “Doc Ribs”. He has doctored the ribs by removing that tough back membrane. Makes a huge difference regarding the finished product. The ribs cook up tender and fall off the bone!
I’m trying your recipe today. It sounds wonderful. Thanks!
Johan says
The tissue you are talking about, the butcher call it Silver skin. Just ask him to remove it, he will then loosen it at one end with a knife and then grab with one hand whilst holding the rib with the other, and swiftly pull it off, easy as that.
Sarah Olson says
Johan- I was wondering what that was called, that’s a great idea to have the butcher remove it!
Sidney says
Could you do this with beef ribs as well?
Sarah Olson says
Sidney, Yes, I think the beef ribs would turn out good!
Alison says
This recipe is delicious! I made it for a family get together, and everyone raved about it!
Gina says
I made these today. All’s I can say is OMG! Better than Texas Road House. I followed this recipe to a T and they came out perfect. Will def def be making this again
Sarah Olson says
That is so great to hear! I’ve been meaning to make a video of this, I think more people should try them, sooo good!
RENEE TYE says
i AM WHAT SOME PEOPLE CALL A REAL CAJUN- IM FROM “BAYOU COUNTRY” THE OUTER MARSHES AND SWAMPS OF LOUISIANA IN A TOWN CALLED THIBODAUX– YOU COULD SAY I WAS RAISED ON GUMBO IN MY BABY BOTTLE!! AND ALTHOUGH THIS RECIPE IS GOOD– TRY IT THIS WAY- WHEN YOU MAKE YOUR RUB FOR THE RIBS, ADD 1/4 TEASPOON OF GROUND CAYENNE PEPPER AND DOUBLE EVERY ONE OF THE SPICES FOR THE RUB– ALSO USED SMOKED paprika INSTEAD OF PLAIN PAPRIKA–
!