Ever had ribs so tender they practically fall off the bone? That’s exactly what you’ll get with these Slow Cooker Baby Back Ribs. Imagine walking into your kitchen hours later and being greeted by the rich aroma of BBQ wafting through the air. It’s a game changer for quick weeknight dinners or festive gatherings!

Why Make This Recipe

You’ll love making these baby back ribs for a few solid reasons:

Effortless cleanup: Just toss everything in the slow cooker and let it do the magic! Who has time for fussy pots and pans?
Home-cooked flavor: You get that mouthwatering BBQ goodness without firing up the grill. Perfect for when the weather doesn’t cooperate!
Family-approved: Kids and adults alike will be drooling over these. Seriously, who can resist sticky, sweet ribs?

Ingredients

You don’t need fancy stuff — just these basics!

1 Rack Baby Back Ribs (about 3 lbs.)
1 cup Barbecue Sauce
1/2 tsp Salt
1/4 tsp Black Pepper
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Paprika
1/2 tsp Chili Powder
1/2 tsp Dry Mustard
1 tsp Brown Sugar

Directions

Let’s keep it simple! Here’s how to whip up these ribs in just a few easy steps:

Pat the ribs dry with a paper towel to remove any moisture.
Remove the thin membrane from the back of the ribs by sliding a sharp knife under it. Grab a paper towel and pull it off completely.
Cut the rack of ribs in half so they fit in your slow cooker.
In a small bowl, mix the dry rub (salt, pepper, garlic powder, onion powder, paprika, chili powder, dry mustard, brown sugar) and season the ribs on all sides.
Place one half of the ribs in your slow cooker (bone side down) and pour half of the barbecue sauce evenly on top. Top with the remaining half rack of ribs and pour the rest of the sauce on top.
Cook on low for 6-8 hours or 3-4 hours on high heat.
When they’re done, turn the oven to broil.
Transfer the ribs to a foil-lined baking sheet. Baste them with sauce from the slow cooker.
Broil the ribs for a couple of minutes until they nicely crisp up. Keep a close eye so they don’t burn!
Serve ribs with the remaining sauce and enjoy!

How to Make Slow Cooker Baby Back Ribs (Overview)

Making these ribs is a walk in the park! First, dry the ribs and remove that pesky membrane. Then, season them generously with your spices. Place them in the slow cooker, drowning them in BBQ sauce like they’re having a fabulous swimming party! Set the timer, go about your day, and when they’re ready, broil them for that perfect crisp. Pro tip: Don’t skip the broiling step—it makes all the difference with that fantastic caramelized layer on top! 😍

How to Serve Slow Cooker Baby Back Ribs

Serve these juicy ribs with a side of crunchy coleslaw or oven-roasted potatoes to complement the rich flavor. Picture that beautiful smoky red glaze contrasting with the vibrant green of the slaw. Drizzle a bit of extra BBQ sauce on top, and watch everyone dig in with forks and fingers alike. The aroma alone will make your mouth water!

How to Store Slow Cooker Baby Back Ribs

These slow-cooked delights keep well in the fridge for about 3-4 days. Just make sure to store them in an airtight container. If you’re feeling ambitious, you can freeze the ribs for an easy meal down the road. When you want to reheat, pop them in the oven or microwave, and they’ll be good as new!

Tips to Make Slow Cooker Baby Back Ribs

Remove the membrane: Your ribs will be much more tender if you take off that annoying membrane on the back.
Try different rubs: If you’re feeling adventurous, switch up the spices according to your taste. Maybe a little cayenne for heat?
Add layers of sauce: Feel free to baste with BBQ sauce during cooking for extra flavor!
Broil just right: Keep a watchful eye on those ribs while broiling—nobody wants burnt offerings!

Variation

Want to jazz things up? Try a honey mustard glaze or a sweet and spicy twist with chipotle in adobo sauce. You could even go vegan by using Jackfruit instead of ribs for a plant-based version that’s just as delicious!

FAQs

1. Can I make these ribs ahead of time?
Absolutely! Cook them in the slow cooker, and then store them in the fridge. Reheat when ready to serve!

2. Can I freeze the leftovers?
Yes, just make sure they’re in airtight containers. They can last in the freezer for about three months.

3. What if I don’t have a slow cooker?
You can cook these in the oven too! Slow roast them at 300°F for about 3-4 hours; you’ll still get that tender goodness.

📌 Pin this recipe for your next cozy dinner night!