Crock pot baby back ribs are fall-off-the-bone tender with just 10 minutes of prep. Let your slow cooker do the work—juicy ribs cooked low and slow with no boiling, soda, or fancy tricks.
This foolproof method works every time and is perfect for small households. You’ll get flavorful, tender pork ribs with no grill, no oven, and no stress.
⏲️ Quick Answer: How Long to Cook Baby Back Ribs
- Low: 7–8 hours
- High: 3–4 hours
For full temperature and tenderness tips, see the section below.
Jump To (scroll for more)
- 🩵 TL;DR (Recipe Summary)
- 🐖 Ingredients
- 👨🍳Quick Overview: Baby Back Ribs in a Crock Pot
- ⏲️ How Long to Cook Baby Back Ribs in a Crock Pot (Slow Cooker)
- 🌡️ How to Tell When Crock Pot Ribs Are Done
- 🐖 What Kind of Ribs Should I Use?
- 👍 Extra Tips for the Best Results
- 🥣 What Dry Rub to Use
- 🐖 More Rib Recipes
- 🍽️ Serving Suggestions for Slow Cooker Ribs
- ❄️ Storage and Reheating
- ❓ FAQs
- 📖The Recipe Card
Featured Comment by Marcia :
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"This recipe was so easy!! My husband raved about the results & we both grew up in Texas, so we know good ribs. I used a dry rub & followed your instructions. Outstanding!!"
🩵 TL;DR (Recipe Summary)
What it is: Tender baby back pork ribs cooked low and slow in your crock pot.
Why you’ll love it: Fall-off-the-bone ribs with only 10 minutes of prep—no grill, no oven, no stress.
How to make it: Season, cook 7–8 hours (LOW) or 3–4 hours (HIGH), then broil with BBQ sauce for a sticky finish.
Jump to the Recipe Card or keep reading for Pro Tips and FAQs.
🐖 Ingredients
- Baby back ribs – One rack (about 3–4 pounds). Other pork ribs like St. Louis or spare ribs work too—just trim to fit.
- Dry rub – Use your favorite pork rub, or try the simple version listed in the recipe card.
- BBQ sauce – For brushing after cooking and before broiling.
- Liquid smoke (optional) – A few teaspoons adds smoky flavor. Wright’s brand is recommended.
✅ Pro Tip: Stick to Wright’s brand—some cheaper versions taste artificial. The ingredient list should only say smoke and water.
👨🍳Quick Overview: Baby Back Ribs in a Crock Pot
Before you jump in, here’s how it goes step-by-step in a slow cooker.
1. Prep the ribs. Remove the membrane from the back and cut the rack in half so it fits.
✅ Pro Tip: If using St. Louis or spare ribs, trim off the thick cartilage to help them fit better in the pot.
2. Season. Brush with liquid smoke (optional) and rub on your favorite dry rub.
✅ Pro Tip: Removing the membrane helps the rub soak in and keeps the ribs tender—not chewy.
3. Load the slow cooker. Stand the ribs around the sides, meat-side out.
4. Cook low and slow. 7–8 hours on LOW or 3–4 hours on HIGH until tender and done.
✅ Pro Tip: Don’t peek! Every time you lift the lid, you lose heat and extend the cook time.
5. Finish. Broil with BBQ sauce for a sticky, caramelized crust.
👇For full step-by-step instructions, scroll to the printable recipe card—or keep reading for tips, flavor ideas, and serving suggestions.
⏲️ How Long to Cook Baby Back Ribs in a Crock Pot (Slow Cooker)
While temperature is the most reliable guide, here’s a time range that works for most slow cookers:
Quick Estimated Time Guide:
- Low heat: 7–8 hours
- High heat: 3–4 hours
- Two racks / tightly packed: Add 1–2 hours
- From frozen: Add 1–2 hours (always confirm the ribs hit 200°–205°F before serving)
✅ Pro Tip: Cooking ribs from frozen isn’t the preferred method. As they thaw, they release extra liquid that can wash off your rub and dilute flavor. If possible, thaw ribs in the fridge first for better results.
🌡️ How to Tell When Crock Pot Ribs Are Done
Ribs are a natural product and will vary. Slow cookers also differ in how hot they run and how quickly they get there. The best way to know your ribs are done is by tenderness and internal temperature — not just the clock.
- Tenderness test: Stick a fork between the bones; the meat should pull apart easily.
- Temperature check: Aim for 200°–205°F. Anything over 190°F is safe, but the higher range is where collagen breaks down for fall-off-the-bone results.
- If your slow cooker won’t climb past 185°F: Transfer the ribs to a 300°F oven until they reach the target temperature.
✅ Pro Tip: When using a thermometer, insert it into the thickest part of the meat and avoid touching bone — bones heat differently and will throw off your reading.
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🐖 What Kind of Ribs Should I Use?
Baby back ribs are the default here, but spare ribs and St. Louis–style ribs also work great.
- Baby back ribs – Smaller, curved, and more tender. Cut from near the spine.
- Spare ribs – Larger, flatter, and meatier, with more fat and connective tissue.
- St. Louis ribs – Spare ribs trimmed into a neat rectangle with less waste and bone.
All three work in this recipe—just trim to fit your slow cooker and expect slightly longer cook times for larger cuts.
👍 Extra Tips for the Best Results
- Trim to fit: For spare or St. Louis ribs, cut off excess cartilage or fat so they sit better in the crock pot.
- Two racks? Stand them upright and stagger the pieces. Expect 1–2 hours longer cook time.
- Foil trick: If your crock pot is wide, crumple foil under the ribs to lift them out of the juices for better texture.
✅ Pro Tip: For a crisper finish, broil or grill the ribs before brushing with sauce, then add sauce and hit them for another minute or two. That builds a sticky bark instead of a soggy coating.
🥣 What Dry Rub to Use
If you have a pork rub you love—use it. Otherwise, my simple BBQ Dry Rub for Ribs is in the recipe card and works great on baby back, St. Louis, or spare ribs.
Looking for something with a little more kick? Try my Memphis Dry Rub—perfect if you like a bolder, spicier flavor.
✅ Pro Tip: A light, even coat is all you need. Don’t pack it on—too much rub can mask the pork flavor.
🐖 More Rib Recipes
Want to try another method? Check out these easy baby back rib recipes:
- Grilled Baby Back Ribs – Low and slow on a gas grill with wood smoke flavor
- Oven Baked Baby Back Ribs – Tender and juicy with a crispy finish under the broiler
🍽️ Serving Suggestions for Slow Cooker Ribs
These ribs work with any BBQ sauce you like—store-bought or homemade. I usually go with Memphis-Style BBQ Sauce, but Sweet Baby Ray’s is a solid shortcut.
Need a side? Here are some BBQ-friendly favorites:
- Baked Beans
- Crispy Baked French Fries
- Potato Salad
- Cold Macaroni Salad
- Cole Slaw
- Microwave Corn on the Cob
- Old Fashioned Cornbread or Cornmeal Drop Biscuits
- Baked Mac and Cheese
❄️ Storage and Reheating
Store leftover ribs in an airtight container in the refrigerator for up to 4 days, or freeze them for up to 4 months.
To reheat, thaw overnight in the fridge if frozen. Add a little sauce, wrap tightly in foil, and warm in a 300° oven for about 30 minutes—until heated through.
✅ Pro Tip: Wrapping the ribs in foil helps keep them moist while reheating.
❓ FAQs
It’s optional, but adds nice smoky flavor without a grill. Just rub a little on the ribs before adding your dry rub. If you use it, choose a brand that only lists smoke and water—nothing else.
Nope. These ribs cook in their own fat and juices—no Coke, apple juice, onions, or broth needed. You’re aiming for a dry heat, like a smoker or grill. Think of your crock pot as a mini low-and-slow oven.
Yes, but it’s not likely. Most slow cookers won’t push the temperature high enough to ruin the ribs.
However, if they’re cooked too long—even within the recommended range—the texture can still start to break down. For best results, go by tenderness and temperature, not just time.
Yes, but it’s not the preferred method. Frozen ribs will release extra liquid as they thaw, which can wash off your rub and dilute flavor. If you do cook from frozen, add 1–2 hours to the time and make sure they reach 200°–205°F before serving. For the best results, thaw them in the fridge first.
📖The Recipe Card
Crock Pot Baby Back Ribs (Tender, Juicy & Easy)
Video Slideshow
Ingredients
- 1 rack baby back ribs - 3-4 pounds
- ¼ cup dry rub - just a nice coating
- 4 tablespoons BBQ sauce
- liquid smoke - optional
- 8 tablespoons Brown sugar
- 3 tablespoons Kosher salt
- 1 tablespoon Chili powder
- 1 teaspoon Onion powder
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
Step-by-Step Instructions
Remove the membrane and trim
- Peel the membrane off the back of the ribs. Trim any chunks of fat on the ends and look for bone chips on the end of the ribs. Cut the slab of ribs in half.
Apply the rub
- If you want to use liquid smoke, rub a small amount on the ribs before the dry rub. Use a commercial rub or make your own. Apply a light coat of the rub.
Arrange in a large slow cooker and cook
- Position the ribs in the crock pot to keep as much of the ribs elevated as possible. Use a rolled-up piece of foil if you want.
- Cook on low for 7-8 hours. Do not remove the top needlessly to check the ribs as they cook. You are creating a mini oven. So, don't let the heat out. The ribs need to be "fork-tender" and reach a minimum of 190°, but 200° to 205° is better.
Finish under the broiler (or grill)
- Remove the ribs. At this point, you could refrigerate it for later use. Or place it on the pan and brush with BBQ sauce.
- Place under a broiler or on a grill until you get the desired browning — about 5 minutes.
Recipe Notes
Pro Tips:
- Be sure to remove the inner membrane.
- 8 hours on low or 4 hours on high are generally correct, but cook to the endpoints discussed in the instructions.
- If you are cooking more than one slab, place them in the pot vertically. You may need to crumple up some foil to elevate the ribs. Also, they may require an hour or two longer.
- If you want a taste of smoke, rub on a few teaspoons of liquid smoke just before applying the rub.
- The absolute minimum internal temperature needs to be 190°. But 200° to 205° is better.
- Most people will want to brown them some. You can use the broiler or a grill.
- Good refrigerated for 4 days or frozen for 4 months.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's Note: Originally Published January 23, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Brian says
Am putting my slab of baby back ribs which I used your dry rub and added the liquid smoke to them. My wife is at work but looking forward to good meal of ribs and all the fix'ns tonight, We will let you know what think after dinner tonight.
I picked this recipe because of the positive reviews and the simplicity!
Roberta Rossi Williams says
What if I only want to cook 1/2 rack? How long in the crockpot?
Dan Mikesell AKA DrDan says
Hi Roberta,
Welcome to the blog.
Cooking time for a half rack will be about the same with the same endpoints.
Dan