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Slow Cooker Baby Back Ribs

Melt-in-your-mouth tender slow cooker baby back ribs need just 10 minutes of prep and 3 ingredients! Finished under the broiler for that perfect sticky BBQ glaze, these are the easiest ribs you’ll ever make.

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Ellen’s Notes

These easy slow cooker ribs are one of my go-to recipes all summer long. They’re incredibly simple to make… Just season, toss in the crockpot, and let the slow cooker do all the work. The meat turns out so tender it practically falls off the bone, and after a quick broil to caramelize the sauce? Absolute magic.

One of the best parts? You can easily switch up the flavor by using different BBQ sauces. For parties, I will set up a mini “rib bar” with a few different flavor options. Sweet, spicy, tangy, or even Japanese or Korean style so everyone can try a little of everything. It’s fun, simple to do in advance, and always a hit with our guests!

A slab of raw pork baby back ribs on parchment paper, with a jar of rib rub, a spoonful of seasoning, a jar of BBQ sauce, and a knife, all labeled. The setup is on a wooden cutting board.

Key Ingredient Notes

Below you will find helpful notes and substitutions for a few key ingredients for making this easy crockpot ribs recipe. Visit the printable recipe card below for the full ingredient amounts.

  • Pork Ribs: While we love pork baby back ribs for their tenderness and quick cooking time, you can also use St. Louis style ribs or even spare ribs in this recipe. Spare and St. Louis ribs are meatier and take a bit longer to cook (about 7–8 hours on low). For country style ribs, we recommend you follow our recipe this slow cooker country style ribs instead.
  • BBQ Sauce: Choose your favorite brand or flavor: sweet, smoky, spicy. We personally like to use sweet baby rays barbecue sauce.
  • Rib Seasoning: You can use your favorite store-bought rib rub, but for the very best flavor, try my easy homemade dry rub for ribs.
A hand holding a tender, saucy slow cooker baby back rib with a bite taken out, in front of a pile of pork ribs and a blurred corn on the cob in the background.

Tips For Making Slow Cooker Baby Back Ribs

With just 10 minutes of prep, the crockpot does all the heavy lifting for a stress-free bbq dinner! Below is a quick recipe overview with a few helpful tips for making sure your slow cooker baby back ribs turn out perfect. Scroll down to the printable recipe card for the full instructions.

Prepare the ribs: One of the most important steps for getting ultra-tender ribs is removing the silver skin (membrane) from the back of the rack. You can use a knife to lift the edge and pull it off, or some people use a paper towel to grip and peel it off. Then cut the rack of ribs into halves or thirds to fit into your slow cooker better and ensure even cooking.

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A hand uses a knife to remove the thin membrane from the back of a raw rack of pork ribs placed on brown parchment paper.
Remove the membrane.
Two raw pork ribs coated with a layer of dry seasoning are placed inside a white slow cooker with a blue handle, viewed from above on a light-colored surface.
Season the ribs.

Apply the dry rub: Season generously, coating both sides of the ribs. For even more flavor, season them the night before and refrigerate overnight to let the spices really sink in.

Cook on low: Cooking ribs on low heat allows the meat to slowly break down, making it extra tender and juicy. High heat cooks them faster, but can make the ribs tough or dry. For best results, low and slow is the way to go.

Cooked and seasoned pork ribs sits in liquid from cooking inside a white slow cooker.
Cook on low until tender.
Two racks of glazed barbecue pork ribs on parchment paper, with a brush applying sauce to the top rack.
Brush with bbq sauce.

Broil to set the sauce: Once the ribs are cooked and tender, you will brush them with the bbq sauce. You can serve them right away, but we like to broil the sauced ribs for just a couple of minutes. This caramelizes the BBQ sauce, giving the ribs a sticky, flavorful glaze with a slight char similar to grilled ribs.

Close-up of sliced, barbecue slow cooker baby back ribs on parchment paper, showing a dark, caramelized crust and tender, juicy meat inside. A small dish of barbecue sauce is partially visible in the corner.

Frequently Asked Questions

What size crockpot should I use?

A 6-quart slow cooker will work if you are cooking 2-3 lbs of ribs, with an 8-quart slow cooker being ideal for 3-4 lbs of ribs.

Can I make this recipe with beef ribs?

Yes, you can use beef ribs in this recipe! They’re larger and richer than pork ribs, so they’ll need a bit more time to cook, about 8 to 9 hours on low. 

Should I add liquid when making slow cooker ribs?

Nope! They release their own juices as they cook, and too much added liquid can make them soggy and dilute the flavor. However, you can add about ¼ to ½ cup of water, broth, or beer, if desired.

Can I prepare the ribs the night before?

Absolutely! Season them with the dry rub, wrap them up tight, and refrigerate overnight. This also helps to make the meat even more flavorful and saves on prep time the next day.

Can I make these ribs ahead for a party?

Yes, you can definitely make these ribs ahead of time! Cook them fully in the slow cooker, then store them in the fridge (without sauce) for up to 2 days. When you’re ready to serve, warm them in a 350°F oven wrapped in foil so they stay juicy. Then brush on BBQ sauce and broil them (without foil) for a few minutes to get that sticky, caramelized finish. Perfect for prepping before a party!

Close-up of juicy, glazed slow cooker baby back ribs with a caramelized crust, arranged on parchment paper, showing tender meat and visible bones.
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Yield: 4 servings

Slow Cooker Baby Back Ribs

Juicy and melt-in-your-mouth tender, these easy Slow Cooker Baby Back Ribs are proof that comfort food doesn’t need to be complicated!
Prep Time15 minutes
Cook Time5 hours
Total Time5 hours 15 minutes

Ingredients

  • 3-4 lbs pork baby back ribs
  • 4 tablespoons dry rib rub
  • ½ cup bbq sauce, plus more for serving

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Instructions 

  • Remove the silver lining (membrane) from the back of the ribs. You can start this with a knife, then pull to remove the membrane. You can also use a paper towel to grab the membrane while removing it.
  • Rinse and pat the ribs dry. Cut the rack of ribs in halves or thirds so they will fit into the crockpot. Then season the ribs, coating them evenly on all sides with the rib rub.
  • Spray an 8-quart crockpot with non-stick spray. Place the ribs in the crockpot.
  • Cook on low 5 to 6 hours, until tender and cooked through. We don't recommend cooking them on high heat, as they will not be as tender.
  • Turn on the broiler on low in the oven. Remove ribs from the crockpot and place them on a baking sheet. Brush the ribs with your favorite bbq sauce and broil for about 2 to 3 minutes to set the sauce. Serve immediately with more bbq sauce, if desired.

Notes

Store: Let the ribs cool completely before storing. Place them in an airtight container or wrap them tightly in foil and store in the refrigerator for up to 3 to 4 days. If the ribs are already sauced, layer parchment paper between pieces to prevent sticking. 
Freeze: Let the ribs cool completely, then wrap each portion tightly in plastic wrap, then in a layer of foil, or use heavy-duty freezer bags for best results. Freeze for up to 3 months. Thaw overnight before reheating for best results.
Reheat: Preheat to 275°F (135°C). Place ribs on a foil-lined baking sheet, brush with additional BBQ sauce, and cover loosely with foil. Heat for about 20 minutes, until warmed through. Or Microwave ribs in 30-second bursts, covered with a damp paper towel to retain moisture. Use medium power and turn halfway through to avoid drying out.

Nutrition

Serving: 1 serving, Calories: 587kcal, Carbohydrates: 24g, Protein: 43g, Fat: 36g, Saturated Fat: 13g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 15g, Trans Fat: 0.3g, Cholesterol: 148mg, Sodium: 559mg, Potassium: 713mg, Fiber: 2g, Sugar: 12g, Vitamin A: 516IU, Vitamin C: 2mg, Calcium: 226mg, Iron: 7mg

What To Serve With Slow Cooker Ribs?

Slow cooker ribs pair perfectly with a variety of classic bbq side dishes! For a classic BBQ-style plate, serve them with creamy mashed potatoes, creamy broccoli mac and cheese, or skillet fried corn.

You can also add baked beans, green beans with bacon, or buttery cornbread to round out the meal. For something lighter, go with a garden salad, cucumber tomato salad, or chilled red potato salad.

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