Baby Back Ribs in Crock Pot Recipe

Slow cooker BBQ baby back ribs are a tender, flavorful classic that truly falls off the bone. This dish transforms everyday ribs into a melt-in-your-mouth masterpiece.

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Coated with a homemade dry rub and slow-cooked to juicy perfection, these ribs finish under the broiler with a caramelized BBQ glaze.

Key Ingredients for Slow Cooker BBQ Baby Back Ribs

Baby back pork ribs – Also called pork loin back ribs, these are naturally tender and perfect for slow cooking until they easily pull apart.

Yellow onion – Sliced onions add subtle sweetness and aromatic depth as they cook down with the ribs.

Garlic – Minced garlic infuses rich flavor throughout the cooking process, enhancing the savory base.

BBQ sauce – Choose your favorite variety for the perfect finish—whether smoky, tangy, or sweet, it forms a sticky, flavorful crust under the broiler.

Dry rub blend – A mix of brown sugar, smoked paprika, chili powder, and more creates a complex seasoning that penetrates deep into the meat.

Cooking Steps: Crafting the Perfect Slow Cooker BBQ Baby Back Ribs

Start by removing the membrane from the ribs and patting them dry. Rub both sides generously with the homemade seasoning mix. Arrange the ribs in your slow cooker with onions, garlic, and a splash of water.

Cook on LOW for 6 hours, or until tender. Carefully transfer the ribs to a sheet pan, brush them with BBQ sauce, and broil for a few minutes until beautifully caramelized.

Tips for Best Results with Slow Cooker BBQ Baby Back Ribs

To ensure even cooking, it’s helpful to cut the rack into smaller sections if needed. Avoid overcooking, as too much time in the slow cooker may cause the ribs to fall apart entirely. For a smoky finish, broil on the middle rack and keep a close eye to prevent burning.

Storing and Reheating Slow Cooker BBQ Baby Back Ribs

Store leftover ribs in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 300°F, covered with foil, until warmed through. For longer storage, freeze tightly wrapped portions for up to 2 months, then thaw in the fridge overnight before reheating.

Frequently Asked Questions

Can I cook the ribs on HIGH instead of LOW?
It’s best to cook on LOW for maximum tenderness. HIGH heat may cause uneven cooking or drying out.

Do I need to add liquid to the slow cooker?
Yes, adding water helps create steam and prevents the ribs from drying out.

Should I sear the ribs before slow cooking?
Searing isn’t necessary. The dry rub and broiling at the end provide plenty of flavor and caramelization.

Can I use spare ribs instead of baby back ribs?
Yes, but spare ribs are larger and may need a bit more time to become tender in the slow cooker.

Slow Cooker BBQ Baby Back Ribs

Exceptionally tender and flavorful, these slow-cooked BBQ baby back ribs are seasoned with a robust homemade dry rub, gently braised in a slow cooker for six hours, and finished under the broiler to achieve a caramelized glaze with your preferred barbecue sauce.

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Prep Time: 15 minutes minutes

Cook Time: 6 hours hours

Total Time: 6 hours hours 15 minutes minutes

Ingredients

• 1 teaspoon chili powder
• ½ cup water
• 2 teaspoons Kosher salt
• 1 teaspoon smoked paprika
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 3 pounds baby back pork ribs also known as pork loin back ribs
• ½ yellow onion sliced
• 1 teaspoon brown sugar
• 2 cloves garlic minced
• Approximately 1 cup of your favorite BBQ sauce or to taste

Instructions

• Begin by removing the membrane from the underside of the rib rack. Use a small knife to gently lift the membrane on one end until you can grasp it; then peel it off completely across the length of the ribs. Pat the ribs dry thoroughly with paper towels.
• Combine all dry rub components in a small bowl. Apply this mixture evenly across both sides of the ribs, pressing it into the meat to ensure full coverage.
• Position the ribs inside a 6-quart slow cooker, either coiled along the edges or stacked as needed to fit. In the center, add the sliced onion, minced garlic, and water. Secure the lid tightly.
• Set the slow cooker to the LOW setting and cook for 6 hours, or 6.5 hours if using a larger 4-pound rack. Take care not to overcook to avoid the ribs becoming overly fragile.
• Once cooked, gently transfer the ribs to a baking sheet. If they are too delicate to move whole, slice them into two or three portions and lift with a wide spatula from underneath to preserve the structure.
• Generously brush the ribs with BBQ sauce. Place under a broiler on the middle rack for 2 to 4 minutes, allowing the sauce to caramelize without burning.
• Serve hot, optionally garnished with the cooked onions from the slow cooker, and accompany with additional BBQ sauce if desired.

Notes

For optimal presentation and texture, avoid broiling too close to the heating element. Adjust timing as needed based on your oven’s intensity.