If you love ribs, these Slow Cooker BBQ Baby Back Ribs are a must-try! They’re packed with smoky-sweet flavor, fall-off-the-bone tender, and incredibly easy to make. Just season with a bold dry rub, let your Crockpot do the work, then broil for a caramelized BBQ finish. It’s a low-effort, high-reward recipe perfect for any season.
Why You’ll Love These Ribs
- Effortless Cooking: Just season, slow cook for 6 hours, then broil. Most of the work is hands-off.
- Unbelievably Tender: The ribs cook low and slow until they melt in your mouth.
- Bold Flavor: A smoky, sweet dry rub and your favorite BBQ sauce make every bite irresistible.
- Customizable: Use your favorite store-bought or homemade BBQ sauce.
Ingredients
- 3 pounds baby back pork ribs (also known as pork loin back ribs)
- 1/2 yellow onion, sliced
- 2 garlic cloves, minced
- 1/2 cup water
- 1 cup BBQ sauce (store-bought or homemade)
For the 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 Membrane: Flip the rack of ribs to the bone side. Slide a small knife under the membrane and pull it off using your hands. This helps the flavors penetrate better.
- Apply the Dry Rub: Pat ribs dry. Mix all dry rub ingredients in a bowl, then rub generously over both sides of the ribs.
- Arrange in Slow Cooker: Place the ribs in a 6-quart slow cooker. Curl them around the sides if needed. Add the sliced onions, garlic, and water into the bottom of the pot.
- Cook Low and Slow: Cover and cook on LOW for 6 hours (or 6.5 hours for a 4-pound rack). The ribs should be tender but not falling apart like pulled pork.
- Broil with BBQ Sauce: Carefully remove the ribs from the slow cooker. Place on a baking sheet, brush generously with BBQ sauce, and broil for 2-4 minutes until caramelized. Keep an eye on them to avoid burning.
- Serve: Slice between the bones and serve with extra BBQ sauce and your favorite sides.
Tips for Success
- Use Baby Back Ribs: They’re leaner and perfect for the slow cooker.
- Don’t Skip the Membrane Removal: It makes a big difference in tenderness.
- Avoid Overcooking: 6 to 6.5 hours is ideal for juicy, intact ribs.
- Prep Ahead: The dry rub can be mixed up to 1 month in advance.
Sides to Serve
- Loaded Baked Potato Skins
- White Cheddar Mac and Cheese
- Pesto or Dill Potato Salad
- Coleslaw or Grilled Corn on the Cob
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 300°F covered with foil until heated through, or microwave in 30-second intervals.
Final Notes
This recipe is perfect for family dinners, game day, or summer BBQs without the grill. The Crockpot does all the heavy lifting, giving you ultra-tender ribs with minimal effort. Customize with your favorite BBQ sauce and enjoy a crowd-pleasing classic, any time of year!