Need a hands-off approach that guarantees perfectly tender baby back ribs every time? Try slow-cooker baby back ribs. While most people prefer dry-heat cooking methods when preparing ribs (like grilled baby back ribs or oven-roasted baby back ribs), I always find myself pulling out the slow cooker.
Slow-cooked ribs taste rich, spicy and smoky. The moist-heat cooking method breaks down the connective tissues in the ribs, making them so tender that the meat practically falls off the bone. But that doesn’t mean they’re too soft! Before serving the ribs, we slather them with a little barbecue sauce and pop ’em underneath the broiler. The heat glazes the sauce onto the ribs, creating a sticky-sweet finish and slightly crispy edges.
Ingredients for Slow-Cooker Baby Back Ribs
- Baby back ribs: Baby back ribs are one of the two types of pork ribs. They’re cut from the top of the ribs closest to the spine, so they’re leaner than the spare ribs (which are cut closer to the belly). They get the name “baby” because they’re the smaller of the two cuts, not because they come from a baby pig. Baby back ribs cook faster and are more forgiving than spare ribs, which is why we like them for this recipe.
- Rib rub: This spice rub tastes great on slow-cooked pork dishes like baby back ribs. It gets a molasses-rich sweetness from brown sugar, a savory character from garlic and onion powders, a slight spice from black pepper and a hint of smoke from paprika.
- Water: Baby back ribs should be cooked in liquid in the slow cooker. We use water for ease, but feel free to add even more flavor to the ribs by using chicken broth, apple juice or a soda like Dr. Pepper.
- Barbecue sauce: The barbecue sauce gives the ribs a sticky-sweet finish. Whip up your own classic barbecue sauce or use one of our picks for the best barbecue sauce from the store.
Directions
Step 1: Make the rib rub
In a small bowl, combine the brown sugar, salt, garlic powder, paprika, onion powder and pepper.
Editor’s Tip: You can make the rib rub seasoning blend ahead of time. Store it in a covered container in a cool, dry place for up to six months.
Step 2: Prepare the ribs
Cut the ribs into serving-size pieces. Rub each piece with the seasoning mixture.
Step 3: Slow-cook the ribs
Pour the water into a 6-quart slow cooker, then add the ribs. Cook the ribs, covered, on low until meat is tender, five to six hours.
Step 4: Broil the ribs
Preheat the broiler.
Transfer the ribs, bone-side down, to a foil-lined 15x10x1-inch baking pan. Brush the ribs with the barbecue sauce. Broil them 4 to 5 inches from the heat until they’ve browned, two to three minutes. Serve them with additional sauce or enjoy them as-is.
Recipe Variations
- Make them in an Instant Pot: For Instant Pot ribs, pressure-cook the baby back ribs on high for 35 minutes. Let the pressure naturally release for 10 minutes, then quick-release any remaining pressure. Finish by broiling the ribs as directed.
- Finish slow-cooked ribs on the grill: Instead of broiling the ribs, give them a char-grilled finish. Brush the ribs with barbecue sauce as directed. Transfer the ribs to a gas or charcoal grill preheated to medium-high heat. Grill them for two to three minutes, or until they’re lightly charred.
How to Store Slow-Cooker Baby Back Ribs
Store leftover slow-cooker ribs in an airtight container in the refrigerator for up to four days. Reheat the ribs in a covered pan or aluminum foil pouch in a 250° oven until they’re warmed through. You can also remove the leftover meat from the bone and give it a good chop, then serve it over cheese grits, use it to make burritos or swirl it into meaty stews like chili con carne.
Can you freeze slow-cooker baby back ribs?
Cooked ribs freeze well as long as you remove the meat from the bone. You can freeze the cooked meat in a freezer-safe container for up to two months.
Slow-Cooker Baby Back Ribs Tips
Can you overcook baby back ribs in a slow cooker?
It is possible to overcook baby back ribs in a slow cooker, so pay attention to the ribs’ texture around the five-hour mark. The ribs are finished cooking if a fork slides into the meat with no resistance. Alternatively, you can use a meat thermometer to measure the internal temperature, which should be between 190° and 195°. If the ribs cook for much longer than six hours or exceed 205°, they will lose too much moisture and become dry and mushy.
What is the best type of ribs for slow-cooker ribs?
Baby back ribs are the best ribs to use for slow-cooker ribs recipes. They’re smaller and leaner than spare ribs, so they cook more quickly and evenly. Country-style ribs also cook well in a slow cooker, but these meaty, boneless ribs aren’t actually ribs. They’re cut from the shoulder area and have more connective tissue. That’s why slow-cooker country-style ribs take longer to cook; plan to cook them for six to eight hours.
