Slow Cooker Buffalo Baby Back Ribs

Do you love buffalo sauce? Then you will LOVE these Slow Cooker Buffalo Baby Back Ribs!

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.

See my other Slow Cooker Rib Recipes here:

• Slow Cooker Classic Baby Back Ribs
• Slow Cooker Beer and Onion Beef Ribs
• Slow Cooker Country Style Ribs with Bell Peppers and Onions
• Slow Cooker Pork Ribs, Potatoes and Sauerkraut
• Slow Cooker Short Ribs, Carrots and Tomato Gravy
• Slow Cooker Louisina Ribs {Cajun Style}
• Slow Cooker Dr. Pepper Ribs

Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.

Slow Cooker Buffalo Baby Back Ribs

5 from 2 votes

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

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours 10 minutes

Servings: 4

Calories: 179kcal

Author: Sarah Olson

Equipment Needed:

• ▢
  Slow Cooker Size: 4 quart or larger

Ingredients:

• ▢ 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

US Customary – Metric

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.

Cook ModePrevent your screen from going dark

How to Video:

Recipe 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

Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker