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The Magical Slow Cooker » Recipes » Dinner » Slow Cooker Buffalo Baby Back Ribs

Slow Cooker Buffalo Baby Back Ribs

by Sarah Olson on February 17, 2017 | Updated November 18, 2022 2 Comments

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Collage of buffalo baby back ribs with text of what the ingredients are.
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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!

1 piece of buffalo ribs, macaroni and cheese and a salad

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.

raw ribs, buffalo sauce, ranch and pepper.

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.

raw ribs with buffalo sauce and ranch

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.

4 baby rack rib pieces with buffalo sauce in a slow cooker.

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.

ribs, mac and cheese, and salad on a plate.

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.

4 baby rack rib pieces in buffalo sauce.

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.
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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.
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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 Information:

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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    5366 shares
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    Filed Under: Dinner, Pork, Ribs

    Comments

    1. James Ledergerber says

      January 1, 2020 at 2:49 pm

      What you call sinew is actually silver skin. It is a muscle sheath that covers the muscle.

      Sinew is actually a tendon or ligament.

      Reply
      • Sarah Olson says

        January 1, 2020 at 3:03 pm

        Thanks for the info!

        Reply

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