Slow Cooker BBQ Baby Back Ribs

If you love ribs, this Slow Cooker BBQ Baby Back Ribs recipe is for you! They are so flavorful and SO incredibly tender. They fall off the bone beautifully and melt in your mouth. Seriously out of this world!

It’s a super easy and low-maintenance recipe. Simply season the ribs with my homemade dry rub and slow cook in the crockpot for 6 hours. Then, brush with your favorite BBQ sauce, broil for a few minutes…and ta-da, dinner is served!

Why I Love These Crock Pot Baby Back Ribs

It doesn’t matter what season of the year it is, my favorite way of cooking ribs is using my slow cooker. Even during summer time, when everyone is out smoking or grilling ribs, you’ll probably find me slow cooking ribs right in my crock pot.

For me, nothing beats the convenience and consistent results:

• Incredibly easy, low-maintenance: These ribs cook for 6 hours on LOW and are broiled at the end to get that beautiful caramelization. It’s a hands-off recipe for the most part.
• Super tender and fall-off-the bone: They fall off the bone, but don’t turn into “pulled pork” either. It’s the perfect in-between.
• The dry rub for the ribs is AMAZING! Packed with lots of aromatic spices and brown sugar for that classic BBQ ribs flavor.
• Use your favorite BBQ sauce: To keep it easy and convenient, use your favorite store-bought BBQ sauce. Or make my homemade sweet BBQ sauce ahead, which I also use to make my Spatchcock BBQ Chicken.

I’ve made this recipe more times than I can count, and I share every secret I’ve learned throughout the years so that they turn out perfect in your kitchen, every time. And if you don’t have a slow cooker, you can make baby back ribs in the oven.

Of course, a big rack of succulent ribs wouldn’t be complete without a generous side of creamy coleslaw, roasted potato wedges, and baked beans! -Tania

Size and Shape of Slow Cooker

I recommend using at least a 6-quart slow cooker, although a 7- or 8-quart crockpot works even better, to comfortably fit a full rack of ribs. Whether you use a round or oval slow cooker, make sure you’re able to close the lid completely to prevent heat from escaping. You may even be able to fit 2 smaller racks in a 7- or 8-quart.

One reader says: “I bought an 8qt. slow cooker just to try making your rib recipe. I have never cooked ribs before in my life. Your crock pot method is AWESOME!! Tender, tasty ribs! Easy to make.” -Danny

Preferably, curl the ribs around the sides of the slow cooker. It is my preferred method because it encourages even cooking and heat distribution. This also ensures that the water isn’t directly touching the bulk of the meat, which helps to get the right meat texture.

More Similar Slow Cooker Recipes: Slow Cooker Pulled Pork, Slow Cooker Beef Brisket, and Slow Cooker Pineapple Chicken.

What Type of Ribs to Use

• Baby back ribs (RECOMMENDED): They are a little less fatty but still meaty, and are also curvier and shorter than other cuts of ribs, which is ideal for the slow cooker. They cook and get tender in just 6 hours.
• St. Louis style ribs: They are less meaty than baby back ribs and more fatty. The bones are also larger, so if using St Louis style ribs, you may need large slow cooker and cook for an extra hour or so.
• Spare ribs: Spare ribs are large (meaty and longer bones), so you definitely need a large 7-quart slow cooker. Spare ribs need more than in the slow cooker to get tender, closer to 8 hours.
• Short ribs? Preferably not for this recipe. If you have short ribs on hand, try my Braised Short Ribs instead.

Ingredient Notes

• Baby back ribs are also known as “pork loin back ribs.” A full rack of ribs weighs about 3-4 pounds. Find meaty ones to make extra succulent ribs.
• Onions and garlic: It infuses flavor inside the slow cooker. It also creates flavorful liquid that you can spoon over the ribs for serving.
• Water: Its only job is to create moisture inside, so plain water is all you need.
• Dry rub: Brown sugar, smoked paprika, chili powder, ground cumin, garlic powder, onion powder, salt and pepper.

As always, ingredient quantities are listed in the recipe card down below.

Dry Rub Seasoning

The seasoning rub I use to cook baby back ribs is seriously AMAZING! It’s got brown sugar (a must for dry rubs!), paprika, chili powder, cumin, garlic and onion powder, salt and pepper. I’d highly recommend using smoked paprika to get that deep, smoky taste.

Note: Some readers have asked about substitutions for ground cumin in general. You can just replace with a little more paprika or chili powder.

How To Cook Ribs in the Slow Cooker

Step 1 | Remove membrane from ribs

In the back of the rack of ribs, run a sharp paring knife between the meat and the top membrane layer to separate it. Then, carefully pull off the entire membrane with your hands all the way through.

Step 2 | Season with the dry rub

In a bowl, mix all the dry rub ingredients. Pat dry thoroughly, then evenly rub the seasoning throughout the entire rack, on both sides and include the edges.

Step 3 | Slow cook until tender

Arrange the ribs in a large slow cooker (at least a 6-quart slow cooker, or a 7- or 8-quart), curling it along the edges of the pot. Add the water, onions, and garlic to the bottom of the pot. Cover and cook on LOW for 6 hours until tender. Make sure the lid seals completely tightly, if not push them down a little.

Note: If you can’t fit them in, cut them into 2 or 3 pieces and arrange them as best as possible for even cooking.

Step 4 | Brush with BBQ sauce and broil

Once they are ready, carefully transfer the baby back ribs to a large sheet pan. Brush with BBQ sauce and broil 2-4 minutes until caramelized.

Tip: If you find it difficult to lift the ribs, cut it into 2 pieces and pick it up with tongs or two large spatulas. This is what I do.

How Long To Cook Ribs

The goal is to make these slow cooker baby back ribs fall-apart tender, but not turn them into like “pulled pork”. There are two ways to achieve that:

• Slow cook for 6 hours on LOW. If cooked for too long, the meat will start breaking down too much and turn into shredded meat or mush. Tender is good, but too tender isn’t what we’re looking for when it comes to ribs. Note: For 4 pounds or more, cook closer to 6.5 hours.
• Add the BBQ sauce at the end only, when broiling. There’s no need to add the BBQ sauce into the slow cooker. Too much liquid will cause the meat to “simmer” in the sauce and break down more than needed. Just a little amount of water is enough to create moisture.

Make Ahead, Reheating, Freezing

Season ahead: Season the ribs with the dry rub up to 24 hours in advance and refrigerate them tightly covered. They will be extra flavorful this way!

Make ahead and reheating: Once fully cooked, let cool completely, store and refrigerate; don’t brush with BBQ sauce or broil yet. When ready to serve, wrap them in foil with a splash of water or barbecue sauce and warm in a 350°F oven for 20 minutes or until heated through. Then, brush with BBQ sauce and broil as directed.

Freeze in large resealable bags, removing as much air as possible. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Side Dishes for Ribs

The classic sides are basically coleslaw, potatoes or mac and cheese of some sort, and baked beans. Maybe even sweet cornbread!

Coleslaw: Try my classic Homemade Creamy Coleslaw! Another option is this refreshing Mexican Coleslaw.

BBQ sauces: Try my Sweet BBQ Sauce or my Apple Cider BBQ Sauce. My favorite store-bought sauce is Stubb’s brand.

Mac and Cheese: White Cheddar Mac and Cheese, Stovetop Mac and Cheese, or these fun little Mac and Cheese Bites!

Potatoes! Baked Potato Skins, Baked Potato Wedges, or Red Mashed Potatoes.

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