Fall-off-the-bone tender ribs don’t need to be intimidating! These slow cooker baby back ribs deliver crave-worthy, smoky, sweet, and savory BBQ flavors with minimal effort.
Just let the slow cooker work its magic. In hours, you’ll have perfectly cooked ribs. They’re tender enough to cut with a fork.
A quick finish under the broiler creates that irresistible caramelized exterior we all love.
This recipe is ideal for weeknights, weekends, and family gatherings!
Why You’ll Love These Slow Cooker Baby Back Ribs
Mouthwatering Texture: The slow cooking process creates incredibly tender meat that literally falls off the bone. The final broiling step adds a perfect sticky, caramelized exterior.
Effortless Cooking: This recipe is easy to make with minimal prep and simple ingredients. And the slow cooker does most of the work. Just set it and forget it for up to 8 hours with virtually no hands-on cooking time required.
Crowd-Pleaser: Combining a savory dry rub and rich BBQ sauce results in irresistibly juicy and flavorful ribs.
Money-Saver: Transform more affordable cuts of ribs into tender, premium-tasting meat that rivals restaurant versions.
Ingredients
- Baby Back Pork Ribs: These are smaller and more tender than spare ribs. Perfect for slow cooking. They become fall-off-the-bone tender after a long, slow simmer.
- Onion and Garlic: They create an aromatic bed for the ribs to infuse the meat with savory depth. Garlic adds punch, while onion brings sweetness.
- Dry Rub Mix: The perfect balance of sweet and savory. Brown sugar caramelizes beautifully, while garlic and onion powders add depth. Paprika brings color and mild heat. Salt enhances all flavors, and black pepper adds a subtle bite.
- BBQ Sauce: It adds that final sticky-sweet glaze and creates a caramelized exterior under the broiler. Choose your favorite style: sweet, spicy, or tangy.
How to Make Slow Cooker Baby Back Ribs
You might never make ribs another way once you try this version!
1. Prep. Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off. Pat the ribs dry with paper towels. Cut the onions and garlic.
2. Season. Combine the dry rub ingredients in a small bowl. Coat both sides of the ribs with the dry rub, massaging it into the meat for better flavor absorption.
3. Assemble. Layer the sliced onion and minced garlic at the bottom of a 6-quart slow cooker. Add 1 cup of water to the cooker. Arrange the ribs upright along the sides of the slow cooker, the meaty side facing out. Pour 1 cup of BBQ sauce over the ribs, ensuring they’re evenly coated.
4. Cook. Cover and cook the ribs on low for 6-8 hours or high for 3-4 hours. The meat should be tender and nearly falling off the bone.
5. Preheat. Preheat the broiler on high. Carefully transfer the ribs from the slow cooker to a foil-lined baking sheet. Brush the ribs generously with the remaining BBQ sauce.
6. Broil. Place the ribs under the broiler for 5-10 minutes, watching closely to avoid burning. Broil them until the sauce is bubbling and caramelized and the edges are slightly crispy.
7. Serve. Remove the ribs from the oven and let them rest for 5-10 minutes to lock in the juices. Cut the ribs into individual portions and serve with extra BBQ sauce on the side.
Tips for the Best Slow Cooker Baby Back Ribs
These ribs are so easy, but these tips make them even more irresistible.
- Ditch the membrane. Always remove the membrane from the back of the ribs before cooking. This ensures the seasonings penetrate the meat and prevent a tough texture.
- Make them smoky. Add a few drops of liquid smoke to the water in the slow cooker. This enhances the smoky flavor without using a smoker.
- Arrange the ribs the right way. Arrange the ribs upright along the sides of the slow cooker. The meaty side should face out to ensure even cooking.
- Try a flavorful twist. Use chicken broth, apple juice, or soda like Dr. Pepper instead of water for added flavor during cooking.
- Try tasty variations. Experiment with different BBQ sauces. Customize the rub with spices like chili powder or cumin for extra flavor. Finish the ribs on a hot grill instead of under the broiler for a more authentic barbecue flavor.
- Select the best sides. Serve with classic barbecue sides such as coleslaw, cornbread, or baked beans for a complete meal.
How to Store
Have leftover ribs? Here’s how to keep them fresh.
To Store: Place the cooled ribs in an air-tight container and refrigerate for up to 4 days. Store any extra BBQ sauce in a separate container.
To Freeze: Wrap the cooled ribs tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Label the package with the date and contents for easy reference.
To Reheat: Wrap ribs in foil and heat them in a 250°Fahrenheit oven for 20-25 minutes until warm. Or microwave individual portions for 1-2 minutes. This may result in slightly less tender meat.
Slow Cooker Baby Back Ribs
6
servings20
minutes8
hours10
minutes650
These slow cooker baby back ribs are finger-lickin’ good! The sweet, smoky BBQ sauce takes them over the top.
Ingredients
- For the Ribs:
4 pounds baby back pork ribs
1 cup water
1 onion, sliced
3 cloves garlic, minced
- For the Dry Rub:
2 tablespoons brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
- For Finishing:
2 cups BBQ sauce
Instructions
- Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off. Pat the ribs dry with paper towels. Cut the onions and garlic.
- Combine the dry rub ingredients in a small bowl. Coat both sides of the ribs with the dry rub, massaging it into the meat for better flavor absorption.
- Layer the sliced onion and minced garlic at the bottom of a 6-quart slow cooker. Add 1 cup of water to the cooker. Arrange the ribs upright along the sides of the slow cooker, the meaty side facing out. Pour 1 cup of BBQ sauce over the ribs, ensuring they’re evenly coated.
- Cover and cook the ribs on low for 6-8 hours or high for 3-4 hours. The meat should be tender and nearly falling off the bone.
- Preheat the broiler on high. Carefully transfer the ribs from the slow cooker to a foil-lined baking sheet. Brush the ribs generously with the remaining BBQ sauce.
- Place the ribs under the broiler for 5-10 minutes, watching closely to avoid burning. Broil until the sauce is bubbling, and caramelized, and the edges are slightly crispy.
- Remove the ribs from the oven and let them rest for 5-10 minutes to lock in the juices. Cut the ribs into individual portions and serve with extra BBQ sauce on the side.
Notes
- Add a few drops of liquid smoke to the water in the slow cooker for extra flavor.
- You can customize the dry rub with your favorite spices. Some options include chili powder, cumin, or cayenne pepper for heat.
- Finish the ribs on a hot grill instead of under the broiler for a more authentic barbecue flavor.
