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Try my Slow Cooker Baby Back Ribs instead of spending a fortune on takeout at a barbecue restaurant. My recipe turns out super tender, has a homemade rub, and uses Sweet Baby Ray’s BBQ sauce.
We love anything BBQ from our slow cooker in the summer! If you love it too, try my Root Beer Pork, or Slow Cooker Hawaiian Chicken, great for your family or guests.
Key Takeaways: Slow Cooker Baby Back Ribs
- Slow cooker baby back ribs are easy to make and incredibly tender with a homemade rub and Sweet Baby Ray’s BBQ sauce.
- Key ingredients include baby back pork ribs, Sweet Baby Ray’s sauce, hickory liquid smoke, and a flavorful spice rub.
- You can customize your recipe by switching BBQ sauce, adding vegetables, or boosting smokiness with different liquid smoke flavors.
- Serve with traditional summer sides like coleslaw, baked beans, or mashed potatoes for a perfect meal.
- You can use other rib cuts and double the recipe without altering cooking time, ensuring everyone enjoys these delicious ribs.
Why Make this…
These Slow Cooker Baby Back Ribs were the first recipe on my blog from 2013 – I’ve updated the photos a few times, but the recipe has not changed. Between the homemade rub, liquid smoke and my favorite barbecue sauce, this crockpot rib recipe is a winner.
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.
Featured Comment
“I have made this recipe time & time again and my husband keeps asking for it!! Thank you Magical Slow Cooker enjoy making a lot of your crockpot recipes..
– Lisa
Love your new website!!”
Key Ingredients
1 rack of baby back pork ribs: The star of the show, these pork ribs will become incredibly tender and flavorful after hours of slow cooking.
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: Liquid smoke adds rich, smoky flavor without a smoker – just a few teaspoons go a long way. It’s great for barbecue-style slow-cooker recipes and makes your kitchen smell like smoked meat! A little goes a long way, so don’t add extra.
Rub ingredients: Brown sugar, onion powder, black pepper, garlic powder, paprika – this spice rub creation of mine is a keeper, no need to buy a store-bought rub.
How to Make Slow Cooker Baby Back Ribs
- Remove the membrane (often called silver skin).
- Make a homemade rub with sweet and savory ingredients.
- Cut the ribs into quarters, then add the rub.
- Add ribs, water, liquid smoke, and BBQ sauce into the slow cooker.
Tips & Variations for Slow Cooker Baby Back Ribs
You don’t have to stick to my recipe; you can make one or more of my approved tweaks:
Switch Up the BBQ Sauce: Use your favorite BBQ sauce to change the flavor profile—try smoky chipotle, honey barbecue, Carolina mustard, or a spicy version for a kick.
Add Vegetables: Toss in sliced sweet onions, bell peppers, or even wedges of cabbage or potatoes to cook alongside the ribs and soak up the flavor.
Boost the Smokiness: Change the liquid smoke flavor—hickory, mesquite, or applewood all bring something different.
Finish Under the Broiler: For crispy edges, broil the ribs for a few minutes after slow cooking, brushing with more sauce. (Do this on a sheet pan, don’t use your slow cooker insert).
Other Ribs Recipes: If you love baby back ribs, try my Slow Cooker Ribs and Sauerkraut, Cajun Style Ribs, or my Peach BBQ Ribs.
What to serve with Baby Back Ribs
Think summer sides when serving ribs, and you will have a perfect meal:
- Keep it simple with classic barbecue sides like Crockpot baked beans, slow cooker macaroni and cheese, coleslaw and potato salad.
- If you want an easy weeknight dinner pairing, simply serve with mashed potatoes or baked potatoes.
- For dessert, make slow cooker blackberry cobbler in another crockpot. Also see all my Summer Crockpot Meals for more dinner and desserts that don’t heat up your kitchen.
What cuts of ribs can be used instead of baby back?
Any style of ribs can be used (beef or pork!). You can use short ribs, spare ribs, or St. Louis ribs. Try my Slow Cooker Country Style Ribs, Slow Cooker Short Ribs, or my Slow Cooker Beef Ribs for other variations.
Can ribs be doubled in the crockpot?
Yes! Use two racks of ribs, double everything except the liquid smoke. The cooking time will remain the same. Keep the lid on during the entire cooking time.
How to Store
Meats like cooked ribs store well! Store in an airtight container in the fridge for up to three days or in the freezer for up to three months.
If you tried this Brats and Sauerkraut recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Happy Slow Cooking!
Slow Cooker Baby Back Ribs Recipe
How to Video
Ingredients
- 1 rack back pork ribs,
- 1 cup water
- ½ cup sweet baby ray’s bbq sauce
- 2 tsp. hickory liquid smoke, (don't add any additional amount)
- 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. If you are having a hard time gripping it, use a paper towel to hold it (see video).
- 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 6-7 or high for 4 hours.
- Brush with more warmed barbecue sauce if desired and serve.
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Did the rub tonight so im ready for the slow cook tomorrow. Ill respond with my 2 cents after the meal.
Cheers!
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!
4 to 6 hours on high would work! 🙂
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!
I’m so glad you liked these ribs, this is still one of my fave slow cooker recipes!
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…
I can’t wait to hear how the ribs turned out for you Mauro!
will this recipe change if i’m cooking 2 racks of ribs in the same slow cooker?
Just double all the other ingredients as well, I’ve done this before, and it still turned out great!
If I double the recipe do I need to increase the cooking time?
Would the slow cooker time change when cooking boneless country style ribs?
If I was doing boneless country style ribs, I would cook them for only 8 hours on low.
Thanks, I will let you know how they turn out!
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!
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.
Johan- I was wondering what that was called, that’s a great idea to have the butcher remove it!
Could you do this with beef ribs as well?
Sidney, Yes, I think the beef ribs would turn out good!
This recipe is delicious! I made it for a family get together, and everyone raved about it!
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
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!
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–
!