Ultra easy crock pot baby back ribs for tailgating, a Superbowl party or just a great easy dinner. Only 5-minute prep, an all day cook in the slow cooker, and a few minutes under the broiler, on a grill or in the oven will get you some great baby back ribs.
I love good ribs, but there are frequently timing issues. So this is for the working folks out there. Anybody can have great ribs ready in about 8 hours. Start with a rack of baby backs. Peel the membrane, cut in half and apply a dry rub. Cook 8 hours on low in your crock pot. Apply sauce and spend a few minutes under the broiler, on a grill, or even in the oven. Now you are in hog heaven.
You could also precook ribs for the Superbowl party or tailgating. Cook, refrigerate and then reheat on a grill or oven coated with BBQ sauce.
My Rating
It is really hard to give a 5 to crock pot ribs, but it is well deserved. To me it is a lower 5 and by no means will they compete with smoker ribs but still very very nice ribs. For my wife, they are totally a 5.
Looking for Mr. Squirrel
Discussion of crock pot baby back ribs
Most recipes call for some liquid to be added at the beginning of cooking. A can of Coke, BBQ sauce, water or whatever. Then there is cut up onions or many other things. We should not parboil ribs or cook ribs in liquid. It is just not right. You want a “dry heat” like a grill or smoker. There is lots of fat/fluid released, so they are in no danger of drying out. I basically set up my slow cooker as a low and slow “oven.”
Just over 1/2 inch of fluid/fat after cooking
How you arrange the ribs in the crock pot is important. You want to keep most of the ribs out of the fat/liquid that will accumulate in the bottom of the crock pot. I was able to lean mine against the sides and touching the bottom in the middle. Arrange as you need for your pot and crumpled up foil can be used to elevate the ribs.
If you want to do two racks of ribs, place them in vertically and use some crumpled up foil to elevate. It may take an hour or two longer. The internal temperature should be 185 degrees plus when done.
You see me using my much loved Gates BBQ products which I get by the case shipped from Kansas City. You can use the products you like. Here is a suggested rub if you don’t have one. Enough for 2 slabs. Cut in half to have less left over if you want, but I save it for next time.
- 8 tablespoons brown sugar
- 3 tablespoons kosher salt
- 1 tablespoon chili powder
- 1 teaspoon each of black pepper, onion powder, and garlic powder
Only three things are needed.
Peel the membrane off the back of the ribs. I find this goes a lot better if I use a butter knife and start at the narrow end. Loosen that end and slowly pull it off as you work to be sure you get the whole width. Also, trim any chunks of fat on the ends.
Use a commercial rub or make your own. Apply a good coat.
Cut in half and place in large crock pot. Position the ribs in the crock pot to keep as much of the ribs elevated as possible. Use a rolled up a piece of foil if you want.
Cook on low for 8 hours. Do not remove the top to check if you can avoid it. You are creating a mini oven. Don’t let the heat out.
Remove the ribs. At this point, you could refrigerate for later use. Or place on pan and brush with BBQ sauce of your choice.
Place under a broiler until you get the desired browning. About 5 minutes for me with a high broiler and the rack at 7 inches.
- 1 rack baby back ribs 3-4 pounds
- 1/4 cup dry rub just a nice coating
- 4 tablespoons BBQ
- Peel the membrane off the back of the ribs. I find this goes a lot better if I use a butter knive and start at the narrow end. Loosen that end and slowly pull it off as you work to be sure you get the whole width. Also trim any chunks of fat on the ends.
- Use a commercial rub or make your own.
- Cut in half and place in large crock pot. Position the ribs in the crock pot to keep as much of the ribs elevated as possible. Use a rolled up a piece of foil if you want.
- Cook on low for 8 hours. Do not remove top to check if you can avoid it. You are creating a mini oven. Don't let the heat out.
- Remove the ribs. At this point, you could refrigerate for later use. Or place on pan and brush with BBQ sauce of your choice.
- Place under a broiler until you get the desired browning. About 5 minutes for me with a high broiler and the rack at 7 inches. You could also use a grill or oven.
Here is a suggested rub if you don't have one. Enough for 2 slabs. Cut in half to have less left over if you want, but I save it for next time.
8 tablespoons brown sugar
3 tablespoons kosher salt
1 tablespoon chili powder
1 teaspoon each of black pepper, onion powder, and garlic powder
If cooking more than one slab, you should put them in the pot vertically. You will need to crumple up some foil to elevate the ribs. Also, they may need an hour or two longer. I like an internal temperature of 185 plus.
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All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Last Updated January 23, 2017
marms
I’ll try this as soon as I am able to get out and about. Snow, chest cold, other stuff. But I’v giving all my stars today to the dogs picture. What beauties. They lift me.
DrDan
Hi Marms,
You won’t be disappointed if you like ribs. I was thinking today when finishing this post about the dog pictures. I chuckled because I think back to a nasty email I got about the dog pictures and what they were doing on a food blog. I told him they were blog mascots and they stay… I enjoy taking dog pictures and they need to go somewhere.
Dan
Eileen
Really good with excellent directions. Made half a recipe. So hungry we didn’t bother with the broiler part, just topped with barbecue sauce. Love the dogs!
DrDan
Thanks for the note. I thought it was better than it has any right to be.
Dan
Leslie
I made these plus your cheesey broccoli chicken casserole this weekend, both 5 star recipes and my company loved them! Thank you so much