There’s nothing better than walking into the house and smelling BBQ ribs that have been cooking all day. These slow cooker baby back ribs are fall-off-the-bone tender, full of sweet and smoky flavor, and so easy to make. You don’t need a grill. You don’t need fancy tools. Just a slow cooker and a few simple ingredients.
This recipe makes about 4 servings and takes 15 minutes to prep and 6–8 hours to cook on low (or 3–4 hours on high).
Right after they’re done, I like to brush on a little extra sauce and pop them in the oven for a few minutes so they get sticky and caramelized on top. So good.
Why I Love This Recipe
The first time I made these ribs, I didn’t have a grill. I was craving that smoky, sweet BBQ flavor, but it was pouring rain outside. So I tried the slow cooker. I wasn’t expecting much. But when I lifted the lid and saw how tender they were, I was hooked.
Now this is my go-to rib recipe.
Here’s why I love it:
- The meat turns out super tender every single time
- The slow cooker does most of the work
- The sauce gets rich and flavorful as it cooks
- You can finish them in the oven for that sticky BBQ glaze
- It’s simple but tastes like you worked all day
What You’ll Need
- 2 racks baby back ribs (about 4 pounds total)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 cup barbecue sauce (plus ½ cup more for brushing at the end)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 small onion, sliced
Tools You’ll Need
- Black oval slow cooker (6-quart)
- Sharp knife
- Cutting board
- Small mixing bowl
- Basting brush
- Tongs
- Baking sheet
- Aluminum foil
Recipe and Instructions
Step 1: Prep the Ribs
Remove the thin membrane from the back of the 2 racks baby back ribs (about 4 pounds total). Pat them dry with paper towels. In a small bowl, mix 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika. Rub the seasoning all over both sides of the ribs.
Step 2: Mix the Sauce
In a small bowl, stir together 1 cup barbecue sauce, 1 tablespoon Worcestershire sauce, and 1 tablespoon brown sugar until smooth.
Step 3: Layer in the Slow Cooker
Place the sliced onion (1 small onion, thin half-moons) in the bottom of the black oval crockpot, positioned straight and centered without any tilt. Arrange the seasoned ribs standing upright inside. Pour the prepared sauce evenly over the ribs, making sure they are coated.
Step 4: Slow Cook
Cover and cook the ribs on LOW for 6–8 hours or HIGH for 3–4 hours, until the meat is very tender and pulling away from the bone.
Step 5: Broil for a Sticky Finish (Optional but Recommended)
Preheat your oven broiler. Carefully transfer the cooked ribs to a foil-lined baking sheet. Brush the tops with the remaining ½ cup barbecue sauce. Broil for 3–5 minutes until the sauce bubbles and caramelizes.
Step 6: Serve
Why This Recipe Works (Quick Science)
Slow cooking uses low heat over a long time. This breaks down collagen in the ribs. Collagen is the tough part of the meat. When it melts, it turns into gelatin. That’s what makes the ribs tender and juicy.
The brown sugar helps the sauce caramelize at the end. The Worcestershire sauce adds depth and a little tang. And smoked paprika gives that grilled flavor without using a grill.
Macros Information (Per Serving, Approximate)
- Calories: 720
- Protein: 38g
- Fat: 48g
- Carbs: 32g
- Sugar: 24g
Common Mistakes
- Not removing the membrane from the ribs (they won’t be as tender)
- Overcrowding the slow cooker
- Skipping the seasoning step
- Cooking on high too long
- Not letting them rest a few minutes before slicing
What to Serve With
- Creamy coleslaw
- Cornbread
- Baked beans
- Roasted potatoes
- Simple green salad
Leftovers and Storage
Store leftover ribs in an airtight container in the fridge for up to 4 days. Reheat in the oven at 300°F, covered with foil, until warmed through. You can also freeze them for up to 2 months. Wrap tightly before freezing.
FAQ
Can I use spare ribs instead?
Yes. They may need a little more time since they are thicker.
Do I need to add liquid?
No. The ribs release juices as they cook.
Can I make this ahead?
Yes. Cook them a day before and broil with fresh sauce right before serving.
Final Thoughts
These slow cooker BBQ baby back ribs are simple, flavorful, and always a hit. You don’t need special skills. Just season, layer, and let the slow cooker do its thing.
If you try this recipe, I’d love to hear how it turned out for you. Leave a comment and share your experience or any tips you discovered along the way.