Slow Cooker Baby Back Ribs
123 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 made these exactly as a recipe called for and indeed they fell off the bones but halfway through my second rib I realized there was something really missing and that was salt. I went back and reread the recipe that was no salt in the recipe therefore while the meat indeed fell off the bone it was bland and flavorless.
Jeanne – You can add salt to the ribs to fix them up if you found them bland. I do not add salt to my recipe for pork can be VERY salty. You can adjust it next you make them to add salt if that’s what you prefer.
What are measurements of spices?
They are in the recipe card at the bottom of the photos.
!excellent!
A fantastic recipe. The only thing I did differently is that I put the ribs on a grill. This gave them some nice color. Truly, this is the very best recipe for fall-off-the-bone ribs.
I made these slow cooker ribs and they came out awesome. I’ve made ribs before in my pressure cooker, on the grill and in the oven but these have to be the best I’ve made.
Five star on this rib recipe.
You listed several kinds of alternative meat, would this work with a couple small pork tenderloins?
I don’t see why not!
I made these last night and they were delicious! I had a 3lb. slab of baby back ribs. There were a total of 12 ribs so I cut the slab into thirds with 4 ribs each. I used a 4 quart cooker which was just fine. I put a small wire rack in the bottom of the cooker to keep them up out of the water. I followed the suggestion of many of the other commenters and only used 1/2 cup of water and that was plenty. I went a bit lighter than 2 tsps. of Liquid Smoke but did everything else just as written. I did them for 8 hours on low heat. I had cooked a pot of baked beans in the oven during the last hour of ribs so the oven was still hot. I put the ribs on a small sheet pan and under the broiler for about 8 minutes. Turned it off and let them coast in the hot oven for 15 – 20 before serving. I had to be careful lifting them out of the cooker as they really were falling apart tender. Great recipe! Thanks for sharing.
Can I do two racks in the same slow cooker? I looks like there is room. I have a larger group. Thanks!
Yes! That will work fine.
Thanks!
Great ribs. Easy peezy
Always perfect!!!!
Will the ribs be better if cooked on low than if cooked on high? The four hour method would be much better for my situation but I want the ribs to be very tender and moist. I also plan to finish with a good glaze under the broiler.