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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.
Followed as directed except 1 cup of water is way too much. Even 1/2 cup is more than enough. 1/3 is just about right for leaving enough juice at just the right thickness. Otherwise, the recipe is very good.
When I find that happens in the crock pot recipes I take the lid off and let the house fill with the delightful aroma. It happens to me all the time, too.
Your recipe calls to cook it for 4 hours but in the cook time above in recipe it says 8 what’s up with tha
Says low for 8 or high for 4.
So I made these today following the recipe to a “T” and there seemed to be a extraordinarily amount of liquid after the cooking process resulting in my drawing off 2 cups of liquid from the slow cooker and continuing to cook them an additional hour or two to dry them out. Why did this occur? Could I have pulled them from them from the oven to finish them off? What temp would I do that at?
This is normal with slow cooking. You can not brown things in the slow cooker. You can broil them in the oven for a few minutes if desired.
I can’t read your recipe for the d” social media flags on the left side of the website. Seven to be exact. God didn’t create my eyes to see through this junk. I would love to be able to see the recipe, but, this website will be deleted from my speed dials.
Hi Connie, I would never purposely put something so you couldn’t see. Some devices show things differently, I will look into it.
If I cook the baby back ribs in slow cooker on high for 4 hours, will they still be tender and fall off the bone bs slow cooking on low for 8 hours?
Yes! They still will be!
I can’t wait to try these!! They are some of my favs.
Can you cook 2 racks of baby backs at once
Yes! Will work fine.
Sarah, I’m going to try your recipe for babyback ribs tomorrow. BUT…you don’t indicate anywhere HOW MUCH water to put in the cooker along with the ribs and everything else! Thanks, Ray!
1 cup, it’s in the ingredients right under the ribs.
Thank you, must have missed that!!
No worries, more often it’s me! Hope you enjoy these.
I have made these alot and they are the best, even without liquid smoke.
I make these with a little different seasoning. Splenda Brown sugar, Cajun seasoning, Garlic powder, onion powder and dried oregano for the rub and sugar free BBQ sauce. My wife is diabetic and these don’t bother her blood sugars too much and the taste is wonderful. The meat just falls off the bone.