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!
Quick Look at the Recipe
- Prep Time: 15 mins, Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Method: Slow cooking, plus broiling at the end
- Main Ingredients: Pork baby back ribs, dry rub, BBQ sauce
- Flavor Profile: Savory and sweet, melt-in-your-mouth tender
- Ideal for: Comfort food, slow cooker dinners
Jump to:
- Quick Look at the Recipe
- Why I Love These Crock Pot Baby Back Ribs
- Size and Shape of Slow Cooker
- What Type of Ribs to Use
- Ingredient Notes
- Dry Rub Seasoning
- How To Cook Ribs in the Slow Cooker
- How Long To Cook Ribs
- Tips for Success
- Make Ahead, Reheating, Freezing
- Recipe FAQs
- Side Dishes for Ribs
- More Slow Cooker Recipes
- Slow Cooker BBQ Baby Back Ribs
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.
Tips for Success
- Remove the membrane from the back of the ribs prior. It’s tough and chewy.
- Don’t overcook. A 3-pound rack of baby back ribs takes 6 hours on LOW (or 6.5 hours for a 4-pound rack). If they are overcooked, they will fall apart a bit too much. You want the meat to be tender but also stay in the bones.
- If slow cooking on HIGH, plan for about 3.5 to 4 hours, or until tender and fully cooked. One thing I’ve noticed is that the side pressed against the slow cooker can become overly browned due to the higher heat. To prevent this, check around the 2-hour mark and gently reposition them.
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.
Recipe FAQs
I’d highly recommend it. The membrane can become tough and chewy, and removing it also helps the seasoning better penetrate the meat.
Yes. Cook on HIGH for 3½ to 4 hours, or until they are fully cooked and tender. Since the sides touching the slow cooker can brown or burn more quickly on HIGH, check them after about 2 hours and gently reposition the rack if needed to prevent overcooking.
No. Always thaw completely before slow cooking so they cook evenly and reach a safe temperature.
Yes, you can! They tend to be larger, fattier, and a little less meaty than baby back, so you’ll likely need a 7-quart slow cooker to fit them comfortably. Because they’re larger and thicker, plan to add about 1 hour to the cooking time.
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.
More Slow Cooker Recipes
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Slow Cooker BBQ Baby Back Ribs
Equipment
- 7-quart slow cooker if you need a larger size
Ingredients
- 3 pounds baby back pork ribs - also known and pork loin back ribs
- ½ a yellow onion, sliced
- 2 cloves garlic, minced
- ½ cup water
- Your favorite BBQ sauce - about 1 cup or to taste
Dry rub:
- 1 teaspoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons Kosher salt
- 1 teaspoon ground black pepper
Instructions
- Remove the outer membrane from the back side of the rack of ribs. Here’s how: on one end of the ribs, run a paring knife through the outer membrane layer until the layer starts to loosen and separate. Then carefully peel off the membrane all the way to the other side. Note: For visuals, see photos within this blog post under "How To Make" section.
- Season ribs: Pat dry the ribs thoroughly with paper towel. In a bowl, mix all the dry rub ingredients. Evenly distribute and rub the seasoning all over the ribs, on both sides, including the edges.
- Arrange: Place the ribs in a large slow cooker, lined up or curled up against the sides of the pot (see photos above). Add onions, garlic, and water in the center. Cover with the lid, making sure it closes completely.
- Cook on LOW for 6 hours until the meat is tender (if you're using larger 4-pound ribs, cook for 6.5 hours). Note: Don't overcook, otherwise they will fall apart too much, 6 to 6.5 hours are enough. Also, if you can't fit the entire rack, cut into 2-3 pieces and arrange them as best as you can for even cooking.
- Transfer to sheet pan: Once ready, remove from the slow cooker carefully and transfer to a large sheet pan, being careful not to break apart the meat. If it's difficult to get the cooked ribs out of the slow cooker, cut into 2 or 3 equal pieces and then lift the ribs from the bottom using a large spatula.
- Broil: Brush ribs with your favorite BBQ sauce. Broil in the oven for just 2-4 minutes until caramelized. Tip: don’t broil too close to the heating element to prevent it from burning. I use the middle rack.
- Serve with more BBQ sauce if needed. If desired, serve with some of the onions from the slow cooker. Enjoy!
Video
Notes
- Which type of ribs to use:
- Baby back ribs (RECOMMENDED): also called “pork loin back ribs.” They are leaner, curvier and shorter than other cuts of ribs, which is ideal for the slow cooker. A 3-pound rack cooks in just 6 hours (6.5 hours for a 4-pound rack).
- St. Louis style ribs: Less meaty than baby back ribs and more fatty. Bones are larger, so if using, you need a bigger slow cooker (7-8-quart) and cook for an extra 1-2 hours, depending on the size.
- Spare ribs: Spare ribs are large (meaty and longer bones), so you definitely need a large 7-8-quart slow cooker. Spare ribs need more than in the slow cooker to get tender, closer to 8 hours.
- Remove the membrane in the back of the ribs before cooking: Run a sharp paring knife between the meat and the top membrane layer to separate it. Then, pull off the entire membrane with your hands. See photos above for visuals.
- Use a 6- or 7-quart slow cooker for a 3-4 pound rack of ribs. It doesn’t matter if it’s round or oval shaped, as long as it can comfortably fit the ribs, curled around the slow cooker. Make sure the lid can fully close as well.
- If your slow cooker is not big enough, cut into 2-3 pieces and arrange them as best as possible for even cooking.
- Having trouble getting the ribs out of the slow cooker? Try cutting it into 2-3 equal pieces and then lift the ribs from the bottom using a large spatula.
- Cooking 2 racks of ribs at the same time? Use an oval-shaped 8-quart slow cooker to fit 2 racks at the same time. Double the amount of rub. Cooking time remains the same.
- Prep ahead tips: The dry rub can be made up to 1 month in advance.
- Storage: Store leftovers in a sealed container and refrigerate for up to 3 days.
- Use your favorite store-bought BBQ sauce for ease and convenience, or try my homemade Sweet BBQ Sauce.
Cyn says
Delish!
Katherine VanDenburgh says
I’ve made this recipe several times and have shared with family and friends. It comes out incredible. I’m hoping to make these the day before I need to bring them to a party this time around. If I make them in the slow cooker, skip the broil step for now, refrigerate, then put on BBQ sauce and put in the oven the next day, do you think they would come out ok? How long do you think I should bake them and at what temp to not dry them out?
Tania says
Thank you Katherine! Yes, you can definitely slow cook them the day before and finish later. Before broiling the next day, warm up the ribs at 350F, covered tightly in foil with a little splash of water, until warm to your liking. Then broil as directed.
Rick says
Delicious recipe. I used sweet onion, and they cooked down sweet like candy.
Kelley says
Hi! I’ve made this before and they came out great! If I were to double the recipe would I add twice the amount of water and onion too?
Thanks!
Tania says
Hi Kelley! Yes, especially if you’re using a larger slow cooker.
Laurel Mejia-Medina says
This recipe is amazing! I’ve used it several times now and they come out perfect every time!
Midmodtom says
Foolproof! I have started rubbing down the ribs with the dry rub the day before which I think adds more flavor, but the results are in the technique described here. You can’t fail. 5-stars!
Angel says
I will be making this tomorrow can’t wait to try it all out
John Zeeb says
Got my baby back ribs at Frys as prepared by Kroger. Tried to remove membrane from back of ribs but couldn’t detect it, just started ripping off fat instead. So does Kroger remove the membrane, or am I just too dumb to detect it? Where/what brand of ribs do you get that you need to remove a membrane.
John
Tania says
It’s possible that they already removed it. It takes me a few tries too, but it’s not absolutely necessary. It’s better and preferred for texture, but it’s okay if it stays on.
Jason Reed says
Best ribs ever!! Just snuck into the kitchen and pinched a piece off,ate it cold !! So easy!! Simplicity at it’s finest!!
Rhonda says
I want to cook two racks that equals 5 1/2 lbs. how long should I cook them for in the slow cooker? Thanks!
Tania says
Hi Rhonda! Same cooking time, no changes needed.
Mary says
So yummy! One of the easiest and best rib recipes we’ve made. Thank you!
Heather Goulden says
Can you season the ribs the day before with the spices?
Tania says
Yup!
Debra says
I ate this at a friend’s house. I was amazed how tender it was. I’ve since made it. It several times in the slow cooker, and it’s always a hit. I’m excited to try it with your spice rub, and broiling it after slow cooking to caramelize the sauce.
Victoria Kerfoot says
I did twice. I’m gonna make again this labor day weekend. My family members always like to take some home.
Your recipe is the best. Thank you for sharing.
Lorna says
Haven’t made yet, but gave full 5 stars due to photos, ease of recipe AND such glowing comments!!
My question is…because I live on my own, I mainly use my mini. Crockpot, and cut down recipes accordingly. Will these be ok done in that, and is cooking time the same for a small batch? ( I also have the normal size Crockpot, but only use that for batch cooking or larger items, roasts, whole chickens etc) not for small meals. Can’t wait to make these ribs, truly is making my mouth water!
Take care. Lorna, from Scotland.
Tania says
Hi Lorna! Thank you! Yes, you can make a small batch. Slow cook for about 4 hrs and then check on tenderness or doneness. If you want it more tender, give it another 30-45 minutes.
Felicia Saltwater says
I used 2 lbs of ribs due to only making enough for my bf and I. And I cooked on high for 4 hours. Broiled in the oven on low for 3 mins and on high for 2 mins. Perfection!