Slow Cooker BBQ Ribs — 😍🙌🎉 Tender, juicy, fall-off-the-bone baby back pork ribs that are finger-lickin’ good! With just 5 minutes of active prep, your slow cooker does all the work in creating ribs that your friends and family will beg you to make over and over!
Table of Contents
Slow Cooker Ribs Recipe
These baby back pork ribs are fall-off-the-bone tender! They’ll be an instant favorite that your friends and family will beg you to make.
The best part is that your slow cooker does all the work for you. The hands-on prep time is literally five minutes.
They have the perfect amount of sweetness from the dry rub as well as from the barbecue sauce but are balanced with the right savory notes.
Grab the napkins because these juicy babies are finger-lickin’ good!
Ingredients in Slow Cooker BBQ Ribs
The ribs are first coated in a homemade dry rub seasoning before being slathered with bbq sauce. For this easy slow cooker ribs recipe, you will need the following ingredients:
- 1 rack baby back pork ribs
- Light brown sugar
- Smoked paprika
- Freshly ground black pepper
- Kosher salt
- Garlic powder
- Onion powder
- Barbecue sauce
- Water
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Cook Ribs in a Slow Cooker
Slow cooked ribs are superior to any other kind! The meat becomes incredibly tender and falls right off the bone as you’re eating it.
Here’s an overview of how the slow cooker bbq pork ribs come together:
- Prep the ribs: Optionally begin by removing the skin/membrane on the underside of the bone with either your finger or a paring knife. They can be slippery so grabbing the ribs with a paper towel will help you gain leverage. Cut the ribs in half between the bones and set them aside.
- Make the dry rub: In a small bowl, add the brown sugar, smoked paprika, pepper, salt, garlic powder, and onion powder, and stir to combine to create your dry rub.
- Prep the BBQ sauce: Separately, add one cup of barbecue sauce to a small bowl with two tablespoons of water.
- Assemble and cook the ribs: To your slow cooker, add one section of the ribs, evenly sprinkle half the dry rub, and evenly drizzle half the bbq sauce.
- Add the second rack of ribs and then sprinkle the remaining dry rub and drizzle with the remaining barbecue sauce before covering and cooking.
Broiling Baby Back Pork Ribs
After the baby back ribs have cooked through in the slow cooker, you can optionally broil them.
1. Preheat the broiler to high. Adjust the oven rack to the second-highest position.
2. Line a baking sheet with parchment paper and then very carefully lift the ribs out of the slow cooker, one half at a time, and place them on the baking sheet.
3. Brush them with more BBQ sauce if you like them extra saucy, or leave them as is.
4. Broil for a few minutes, until the outside of the ribs is bubbling and caramelized.
Keep watching at all times because they can burn very fast! I cannot stress this enough that all you will need is a few minutes of broiling!
What to Serve with Slow Cooker Ribs
Recipe FAQs
You can store any rib leftovers in an airtight container in the refrigerator for up to 5 days.
Cook the ribs on low for 6-8 hours or on high for 3-4 hours. You know they are ready when you pierce the meat with a fork between two bones and there is no resistance. However, I suggest cooking them on the low setting instead of the high, because I find they are super tender while still being moist.
Tip: If you use the high setting, they may dry out by the time they are fall-off-the-bone tender.
feel free to add some cayenne pepper (½ teaspoon), chipotle pepper, or chili powder to your dry rub for a smokiness along with a little kick. Or, for a sweeter taste, stir a bit of honey or maple syrup into your BBQ sauce.
You can use any homemade or store-bought sauce you like. However, I think a sweet thick, molasses-based sauce works best for this style of rub on the ribs. I used Sweet Baby Ray’s.
I recommend a classic, basic, oval 8-quart slow cooker for these ribs. You could likely get away with a 7-quart slow cooker, but I wouldn’t go smaller than that. Make sure your slow cooker is big enough to accommodate your two halves of ribs.
I haven’t tested this recipe in an Instant Pot. While it could theoretically work, I fear there is going to be space issues. Specifically, that they may not fit in it, even in the larger 6-quart Instant Pot. Plus it’s round rather than oval, another limiting factor.
Yes! You can make this recipe in the oven. Cook the ribs at 350F covered for about 2 hours, and after they’re done, you can decide if you want to uncover them, and broil them or not.
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
Slow Cooker Ribs
Equipment
- 1 (8 or 7 Quart) Slow Cooker
- 2 Small Bowls
- 1 Sheet Pan
Ingredients
- 1 rack baby back pork ribs, about 3 to 4 pounds; mine were 4 pounds
- ⅓ cup light brown sugar, packed
- 1 tablespoon smoked paprika, use chili chipotle powder for a smoky kick
- 2 teaspoons freshly black pepper, make sure it’s freshly ground
- 1 ½ teaspoons kosher salt, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper, optional (for spicier ribs)
- 1 to 2 cups barbecue sauce, I prefer a thick, molasses-based sauce like Baby Ray’s
- 2 tablespoons water
Instructions
- Optionally, flip the ribs over and take the skin off the bone. Start at the side of the ribs where they taper off. At the edge, you will see there is a thin layer of skin over the ribs. You can sometimes pry it up with your finger or you can take a paring knife and run it along the bone right under the skin just to get a small flap up so you can get a grip on it. It is slippery so I suggest using a paper towel to help leverage your hold on the skin; it will then pull off easily. You can skip this step of taking the skin off. This helps with tenderizing but some people skip it.
- Plug in and turn on your oval 8-quart slow cooker to get it preheating (a 7-quart oval slow cooker should be okay, but I don't recommend any smaller).
- Cut the ribs in half between two of the bones; set aside.
- To a small bowl, add the brown sugar, paprika (or chipotle), black pepper, salt, garlic powder,
onion powder, optional cayenne pepper, and whisk together to create the dry rub; set aside. - To a separate small bowl, add 1 cup of the barbecue sauce, 2 tablespoons of water to thin it slighting, and stir to combine; set aside.
- Lay one of the half racks of ribs into the slow cooker, meat side up.
- Evenly sprinkle half the dry rub on top.
- Evenly drizzle half of the barbecue sauce mixture on top.
- Add the other half rack of ribs on top, meat side up.
- Evenly sprinkle the remaining rub.
- Evenly drizzle the remaining barbecue sauce.
- Cover with the lid and cook on low for 6-8 hours or high 3-4 hours; however I recommend cooking on
- low to prevent the ribs from drying out. Tip – You know the ribs are done when you pierce the meat with a fork between two bones and there is no resistance.
- Allow the meat to rest for about 15 minutes before serving. Or optionally, continue onto step 15 and broil the ribs to create a thicker, stickier glaze* (See Notes for more info).
- To optionally continue with broiling the ribs – Adjust the oven rack to the second-highest position and preheat your broiler to high.
- Line a sheet pan with parchment paper.
- Very carefully lift the ribs out of the slow cooker, one half at a time, and place them on the lined sheet pan.
- Optionally, brush them with additional barbecue sauce if you like them extra saucy, about 1 cup; or leave them as is.
- Broil for a few minutes, until the outside of the ribs is bubbling and caramelized. Keep watching at all times because they can burn very fast!
- Allow the ribs to rest for about 15 minutes before serving. Extra ribs will keep airtight in the fridge for up to 5 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
More Slow Cooker Pork Recipes:
Slow Cooker Hawaiian Pulled Pork — Pork is slow cooked to perfection and has Hawaiian-inspired flavors from pineapple and teriyaki sauce!
Crockpot Ham and Bean Soup — An incredibly EASY and comforting soup that can be made with leftover holiday ham or deli ham!
Pozole Rojo — This traditional Mexican soup features tender shredded pork, hominy, and more in a flavorful red chile broth!
I will never use a different recipe for baby back ribs in the crockpot, ever again, as this one is superb! One change I made was because I don’t use powdered garlic or onion so I used minced garlic about 1-1/2 teaspoons and I minced an onion. After I measured about 1-1/2 teaspoon of the onion, I put the rest in the bottom of the crockpot. Using the onion and garlic made the rub a little wet, but I found I rubbed it in and it was great – it held onto the ribs. Averie, your recipe is fantastic – this one’s a keeper, for sure!
Thanks, Debra, for the 5 star review and it’s great that you’ll never use another baby back ribs slow cooker recipe again and that this is a total keeper! Thanks for sharing your onion/garlic method, too.
I tried these exactly as said, except I used my old round 7-qt. slow cooker. They were outstanding. My husband thinks I am brilliant; I told him I get good recipes here, from Averie.
I tried these exactly as said, except I used my old round 7-qt. slow cooker. They were outstanding. My husband thinks I am brilliant; I told him I get good recipes here, from Averie.
Thanks for the 5 star review and I am glad these turned out excellent and you are very pleased with my recipes! I really appreciate it!
Wonderful recipe
Wonderful recipe
Thank you!
These ribs were so tender and delicious! My husband loved them and I’ve passed the recipe on to a friend who loved them, too. I will make them again and again. Fabulous!
These ribs were so tender and delicious! My husband loved them and I’ve passed the recipe on to a friend who loved them, too. I will make them again and again. Fabulous!
Thanks for the 5 star review and glad these were so tender and delish and that you’ll make them again and again!
great
These were absolutely delicious! The rub was wonderful. I did use Sweet Baby Ray’s spicy BBQ sauce, and it was just spicy enough for that extra kick of flavor. I put it in the slow cooker for 8 hours on low. I skipped the broiler and served straight from the crock pot. I wasn’t able to remove the membrane, but it was still Wonderful!
These were absolutely delicious! The rub was wonderful. I did use Sweet Baby Ray’s spicy BBQ sauce, and it was just spicy enough for that extra kick of flavor. I put it in the slow cooker for 8 hours on low. I skipped the broiler and served straight from the crock pot. I wasn’t able to remove the membrane, but it was still Wonderful!
Thanks for the 5 star review and glad these were absolutely delicious! Glad that you didn’t need to bother with the broiler either, to keep it nice and easy!
Looks great. Thanks for sharing.
Looks great. Thanks for sharing.
Looks great. Thanks for sharing.
I have made this exact recipe in my Instant Pot, and these ribs are to die for! No bones left! To say they are fall off the bone tender is an understatement! I used my rack to keep the meat off the bottom of the pot. First, of course, add the ribs to the IP. Then sprinkle the rub over the top, and cover with the BBQ/sauce. Make another layer until meat is all covered in rub and sauce. Lock lid, put into sealing position, and cook for 17 minutes. Natural release for 10 minutes, then quick release until pot unlocks. I serve over white rice with the BBQ sauce/gravy spooned over the meat and rice. Not one single bite left! And definitely fall apart tender!!
I have made this exact recipe in my Instant Pot, and these ribs are to die for! No bones left! To say they are fall off the bone tender is an understatement! I used my rack to keep the meat off the bottom of the pot. First, of course, add the ribs to the IP. Then sprinkle the rub over the top, and cover with the BBQ/sauce. Make another layer until meat is all covered in rub and sauce. Lock lid, put into sealing position, and cook for 17 minutes. Natural release for 10 minutes, then quick release until pot unlocks. I serve over white rice with the BBQ sauce/gravy spooned over the meat and rice. Not one single bite left! And definitely fall apart tender!!
Glad these are a favorite of yours and that the recipe works great for you in the Instant Pot, too!