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If you love ribs, this Slow Cooker BBQ Baby Back Ribs recipe is for you! They are so flavorful and SO incredibly tender. It’s insane.
It’s a super easy and low-maintenance recipe. Simply season them with a 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!
These slow cooker BBQ baby back ribs fall off the bone beautifully and melt in your mouth. Seriously out of this world!
It doesn’t matter what season of the year it is, my favorite way of cooking ribs is by using the 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 Crockpot.
These Slow Cooker BBQ Baby Back Ribs are seriously AMAZING! Incredibly flavorful, super tender, and succulent. They fall off the bone beautifully and melt in your mouth like no other.
Why you’ll love these Crockpot BBQ baby back ribs:
- Incredibly easy, low-maintenance: These ribs cook for 6 hours on LOW and are broiled at the end for just 2-4 minutes 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 and melt in your mouth, 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, convenient, and simple, use your favorite store-bought BBQ sauce. Or try my favorite Homemade Sweet BBQ Sauce. It’s the same sauce I use to make Spatchco*ck BBQ Chicken and BBQ Chicken Salad.
I love serving these BBQ baby back ribs with Bacon and Cheddar Loaded Potato Skins and White Cheddar Mac and Cheese. During summer, this Potato Dill Salad and Pesto Potato Salad are my go-to side dishes.
Slow cookers are just great to always make tender meat easily, with very little oversight. Have you tried my Slow Cooker Chicken Stew or Slow Cooker Cuban Sandwich yet?
Jump to:
- Size and Shape of Slow Cooker
- Slow Cooked for 6 Hours
- Dry Rub Seasoning for Ribs
- Ingredient Notes
- Step-by-Step Instructions
- Which Types of Ribs to Use
- Pairing and Serving Ideas
- Recipe FAQs
- Tips for Success
- Slow Cooker BBQ Baby Back Ribs
Size and Shape of Slow Cooker
I’d recommend this Crockpot 6-quart slow cooker. To fit a full rack of baby back ribs, use a 6-quart slow cooker or larger. Make sure it fits and that you can close the lid completely. As for the shape of the slow cooker, use either a round or oval slow cooker.
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.
If you’re unable to arrange the ribs around the sides of a slow cooker, cut them into 2 to 3 pieces and arrange them as best as possible for even cooking.
Slow Cooked for 6 Hours
The goal is to make these slow cooker baby back ribs fall-apart tender but not turn them into “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-pound ribs, 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 ribs to “simmer” in the sauce and break down more than needed. Instead, cook the ribs with just the dry rub, garlic, onions, and water, and use the BBQ sauce at the end when broiling.
Dry Rub Seasoning for Ribs
Speaking of the dry rub…this seasoning for ribs is seriously AMAZING! It’s a simple rub made with brown sugar and aromatic spices that you can find pretty much anywhere.
Here’s what’s in the dry rub used to make these slow cooker BBQ ribs: brown sugar, smoked paprika, chili powder, ground cumin, garlic powder, onion powder, salt, pepper. If you want to add other spices you like, feel free to do that.
Ingredient Notes
- Pork baby back ribs: Also known as “pork loin back ribs.” A full rack of ribs weighs about 3-4 pounds. Find the meaty ones to make extra succulent ribs.
- Onions and garlic: It infuses flavor inside the slow cooker as the ribs cook. It also creates flavorful liquid that you can spoon over the ribs for serving.
- Water: To create moisture inside the slow cooker.
- Dry rub: brown sugar, smoked paprika, chili powder, ground cumin, garlic powder, onion powder, salt and pepper.
Step-by-Step Instructions
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, pull off the entire membrane with your hands all the way through.
Step 2 | Season ribs with the dry rub
In a bowl, mix the dry rub ingredients. Pat dry the ribs and evenly rub the seasoning throughout the entire rack, on both sides.
Step 3 | Slow cook until tender
Arrange the ribs in a 6-quart slow cooker, curling it along the edges of the pot. Add the water, onions, and garlic to the bottom of the pot. Cover (make sure the lid closes completely), and cook on LOW for 6 hours until tender. Note: If your slow cooker is not big enough, cut into 2-3 pieces and arrange them as best as possible for even cooking.
Step 4 | Brush with BBQ sauce and broil
Transfer ribs to a large sheet pan. Brush with BBQ sauce and broil 2-4 minutes until caramelized.
Which Types of Ribs to Use
- Baby back ribs (RECOMMENDED): I’d highly recommend using pork baby back ribs, also known as “pork loin back ribs.” They contain leaner meat (less fatty), 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. Their bones are also larger, so if using St Louis style ribs, you may need a bigger slow cooker (7-8-quart) and cook for an extra hour or so, depending on the size.
- Spare ribs: Spare ribs are large (meaty and longer bones), so you definitely need a large 8-quart slow cooker. Spare ribs need more than in the slow cooker to get tender, closer to 8 hours.
Pairing and Serving Ideas
Check out these amazing side dishes to serve with slow cooker BBQ ribs:
- Loaded Baked Potato Skins
- White Cheddar Mac and Cheese
- Creamy Pesto Potato Salad
- Dill Red Potato Salad
You can also air fry frozen french fries or sweet potatoes (super easy!) and serve with homemade coleslaw. As for the BBQ sauce, use your favorite store-bought sauce or try my homemade Sweet BBQ Sauce!
Recipe FAQs
Which slow cooker type or size should I use?
You need at least a 6 quart slow cooker, large enough to fit an entire rack of ribs around it. It doesn’t matter if it’s round or oval shaped.
What type of ribs should I use?
I’d highly recommend using baby back ribs (also known as “pork loin back ribs”). They are leaner, meatier, and smaller than other types of ribs, so they cook in just 6 hours. If you prefer to use larger cuts, such as St Louis style ribs or spare ribs, you’ll need to adjust the cooking times and use a larger slow cooker. See “notes” in the recipe card below.
How do I remove the membrane from the 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, pull off the entire membrane with your hands. See photos above for visuals.
How long do I cook the ribs?
A 3-pound rack of ribs will cook in about 6 hours on LOW. If using a 4-pound rack, cook closer to 6.5 hours. These cooking times ensure that the meat is fall-off-the-bone tender, but not mushy or too tender like pulled pork.
This recipe was published in 2019 and updated in February 2022 to include new photos and information.
Tips for Success
- 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 pot.
- Remove the membrane in the back of the ribs before cooking. See step 1 in the recipe card below.
- Don’t overcook: A 3-pound rack of ribs takes 6 hours on LOW (or 6.5 hours for a 4-pound rack). Don’t overcook them, otherwise they will break down too much and become too tender, more like pulled pork. You want the meat to be tender but also stay in the bones.
- Prep ahead: The rub can be made up to 1 month in advance.
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5 from 39 votes
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.
Course Main Course
Cuisine American
Prep Time 15 minutes minutes
Cook Time 6 hours hours
Total Time 6 hours hours 15 minutes minutes
Servings 3 people
Calories 833kcal
Author Tania
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.
Disclaimer: Nutritional values (per serving) are approximates only.
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
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