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Slow Cooker Buffalo Baby Back Ribs

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By Sarah Olson

3 Comments

Feb 17, 2017Updated May 06, 2025

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Do you love buffalo sauce? Then you will LOVE these Slow Cooker Buffalo Baby Back Ribs! Tender ribs coated in ranch and buffalo flavor will be your new favorite meal.

We love Shredded Buffalo Chicken and Buffalo Chicken soup! So why not try ribs with the famous sauce on them too!

I lost count how many recipes I have on my site that have buffalo sauce in them. There is something so mouth-watering good about buffalo sauce. I flavor these ribs with ranch seasoning then douse them with the Frank’s Red Hot sauce. After 8 hours of cooking the ribs are juicy and tender.

I use one rack of pork baby back ribs. Be sure to remove the silver skin from the back of the ribs. The silver skin is a piece of shiny membrane that is along the curved backside of the ribs.

The fat that comes out of the ribs helps flavor the buffalo sauce and it helps mellow the heat from the buffalo sauce a bit.

I serve this meal with homemade mac and cheese and a salad. This is my favorite type of meal! For the mac and cheese, I use Barefoot Contessa’s recipe, but I  leave off the breadcrumbs and tomatoes because my family isn’t having any of that, still a solid recipe for mac and cheese even without the toppings.

Slow Cooker Buffalo Baby Back Ribs

4.67 from 3 votes

Prep Time: 10 minutes mins

Cook Time: 8 hours hrs

Total Time: 8 hours hrs 10 minutes mins

Servings: 4

By: Sarah Olson

Kickin' buffalo and cooling ranch combine for the best baby back ribs you've ever tasted.

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How to Video

Equipment

• Slow Cooker Size: 4 quart or larger

Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 1 rack pork baby back ribs
• ▢ 1/4 tsp. black pepper
• ▢ 1 oz. dry ranch dressing mix
• ▢ 1 cup Franks® Red Hot original hot sauce

Instructions 

• Remove the silver skin from the back of the ribs. (see notes)
• Cut the ribs into 4 even pieces and place into the slow cooker.
• Sprinkle with the pepper and the ranch mix.
• Pour over the buffalo sauce.
• Cover and cook on LOW for 8-9 hours without opening the lid during the cooking time.
• Serve and enjoy.

Sarah’s Notes

Remove the silver skin from the back of the ribs. This is a shiny membrane, trust me you want to remove this, it is very easy to remove. See this video on YouTube if you are unsure how to remove the silver skin.

Nutrition

Calories: 179kcal | Carbohydrates: 4g | Protein: 14g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 2433mg | Potassium: 175mg | Vitamin A: 16IU | Calcium: 22mg | Iron: 1mg

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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More Slow Cooker Rib Recipes:

Crockpot Ribs are fall-off-the-bone tender, cooked low and slow with smoky seasoning and barbecue sauce for an effortless, flavorful dinner. For a beefy option, Slow Cooker Beef Ribs are just as hearty and satisfying.

If you’re craving something with a twist, try Country Style Ribs with Bell Peppers and Onions or Ribs, Potatoes and Sauerkraut—both make for easy, one-pot meals.

For rich, comforting flavor, Slow Cooker Short Ribs are always a hit, while Dr. Pepper Ribs add a sweet and tangy spin on barbecue classics.