Slow Cooker BBQ Baby Back Ribs
These slow cooker BBQ baby back ribs are seriously delicious and so tender! They fall off the bone beautifully and melt in your mouth. They are seasoned with a homemade dry rub, slow cooked for 6 hours until tender, and broiled with your favorite BBQ sauce.
Servings: 3 people
Calories: 833kcal
Equipment
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 “Step-by-Step Instructions.”
- Pat dry ribs 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.
- 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 have 4-pound ribs, cook for 6.5 hours). Note: Don't overcook, otherwise they will fall apart too much, 6 to 6.5 hours is 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.
- 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 2-3 equal pieces and then lift the ribs from the bottom using a large spatula.
- Brush ribs with your favorite BBQ sauce. Broil for 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!
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 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.
Nutrition
Calories: 833kcal | Carbohydrates: 45g | Protein: 56g | Fat: 48g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 2795mg | Potassium: 1031mg | Fiber: 2g | Sugar: 34g | Vitamin A: 815IU | Vitamin C: 3mg | Calcium: 147mg | Iron: 4mg