These great crock pot baby back ribs are fall off the bone tender. Learn the secrets with these easy to follow step by step photo instructions.
Introduction
I love good ribs, but there are frequently timing and work issues. This recipe is great for working smaller households but can work for everybody to get predictable great results when you want them, with minimal work.
With only 5-minutes of prep, an all-day cook in the slow cooker, and a few minutes to finish, BBQ ribs become a weeknight easy meal.
Most crock pot rib 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. It is all just so wrong, 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 would deliver. 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."
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.
🐖Baby Back Ribs
Back ribs are cut from the upper part of the rib from where the rib meets the spine and next to and inside the loin. They are shorter than the bigger spareribs so are called baby back ribs.
The inside of the ribs does contain a membrane that lines the chest cavity and needs to be removed before cooking.
👨🍳The Technique
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.
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 vertically and use some crumpled up foil to elevate. It may take an hour or two longer.
The internal temperature should be 185° plus when done. 200° plus is better.
🧂The Rub
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 leftover 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
📖Baby Back Rib and Related Recipes
How to Grill Baby Back Ribs on a Gas Grill
Easy Oven Baked Baby Back Ribs
Memphis Barbecue Sauce: A Wonderful Thing
Marlowe of Memphis BBQ Dry Rub
🖼️Step-by-Step Instructions
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 a 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 the ribs. 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.
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📖 Recipe
Crock Pot Baby Back Ribs
Tap to leave a Rating
Ingredients
- 1 rack baby back ribs - 3-4 pounds
- ¼ cup dry rub - just a nice coating
- 4 tablespoons BBQ
Instructions
- 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.
- 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 the ribs. 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.
Recipe Notes
Pro Tips:
- Be sure to remove the inner membrane.
- Generally, 8 hours on low is good, but you can go to 10 hours.
- 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.
- If you want some smoke taste, rub on a few teaspoons of liquid smoke just before rub.
- I like an internal temperature of 190 plus.
- Most people will want to brown them some. You can use the broiler, a grill, or just the oven.
- Good refrigerated for 3-4 days or freeze for 3-4 months.
3 tablespoons kosher salt
1 tablespoon chili powder
1 teaspoon each of black pepper, onion powder, and garlic powder
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition
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Editor's Note: Originally Published January 23, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Deborah L
Dr Dan, I bought spare ribs and was trying to decide between your oven recipe and this one (which means I drag my larger crockpot up from the basement). The oven recipe has the ribs rubbed and in foil for 2 hours or overnight before cooking. This recipe does not mention putting the rub on ahead of time and letting the ribs absorb the flavors. Is there a reason why not? Or does the crockpot's long cook time do it for me?
Dan Mikesell AKA DrDan
Hi Deborah,
With the oven recipe, it was the second week of the blog when initially written. Over time I have changed my ideas and just rub a cook works fine. There may be a slight difference but I can't detect it. The oven recipe does say to wait if you have time. It is scheduled to be written this year and I will change the wording some.
The cooking time is different because the temperature is significantly different. Crock pots don't get much above 200 and it may take 4 hours or more to get there. I tend to do the oven recipe most often, most recently for our super bowl party (two of us) and the wife through the ribs were the best in a long time.
Hope that helps.
Dan
Anne
Delicious and easy! I followed the directions to crumple foil in the bottom and place my two racks of baby back ribs vertically in the crock pot (cut into three pieces each). I also added a 'few dashes' of liquid smoke to my crock pot for more depth of flavor. I covered the porcelain insert with foil to 'lock in' the heat and flavors, then but the lid on it and let it go. I resisted the 'urge' to check on the ribs while they cooked.
I put the crock pot on high for 1 hour (I have a Continental Electric Slow Cooker), then turned down for 6 hours. The ribs that came in contact with the sides of the cooker caramelized beautifully with just the rub (nice surprise). Finished them off in my air fryer convection oven with a light coat of our favorite BBQ sauce. They were 'fall off the bone' tender.
Nice to have a great meal in the summer without heating up the house or needing to go outside to use the grill on a hot day (I'm in Louisiana...)
My new favorite way to prepare ribs.
Marcia
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!! I will add this to our regular rotation. Thanks.
Dan Mikesell AKA DrDan
Hi Marcia,
Welcome to the blog and sorry for the delayed reply.
Glad it works well for you. This a just about applying heat correctly and I was trying to get a long slow cooking for the working folks out there.
Thanks for the note and rating. And again, sorry for the delayed response.
Dan
Gail
Just love these, no more parboiling ribs for me ever again! I used this rub and my favorite bbq sauce and they were fantastic. I do toss them on the grill for that final stage with the bbq sauce, but that's just because its summer here in Michigan, will try the broiler when its snowing lol. I am making them again today, they have only been cooking 2 hours and smell fantastic already.
Dan Mikesell AKA DrDan
Hi Gail,
Welcome to the blog.
Definitely hot in West Michigan. I do love air conditioning.
This is an odd little recipe that just works and is logical if you think about it. I usually do the grill to finish even in the winter but I have a natural gas grill 2 feet from the kitchen door on the deck. The broiler is fine.
Thanks for the note.
Dan
MLB
I was looking for an easy recipe to cook ribs in the slow cooker and did I ever find it with this one! Easy and the ribs turned out falling off the bone tender and delicious. I really like that you do not cook the ribs with bbq sauce. I tend to like my ribs w/o sauce or very little. Will be using this recipe from now on.
Dan Mikesell AKA DrDan
Hi MLB,
Welcome to the blog.
Glad you enjoyed the recipe.
Thanks for the note and rating.
Dan
Janie
Hi, I’m making this recipe right now. I like that the ribs aren’t boiling in liquid. Can’t wait to see how they turn out. Love your dog pictures.
Melissa Lyman
I started using recipe a few months ago and I not allowed to prepare ribs in any other manner, per the hubby. Not only easy and tasty but the crock pot doesn't heat the house up in the summer. I give it 5 stars.
CRM
Followed directions exactly yet baby back pork ribs came out overcooked and dry after 8 hours on low in a calibrated All Clad slow cooker. Will try it again for less hours next time.
DrDan
Hi CRM,
I cooked in an All Clad also but perhaps some difference. Cut it back an hour and see.
Dan
Melissa
Love this recipe, it has become a staple in our kitchen. Would give it 5 stars....if I only figure out where?
PS, like all of your recipes, this is an easy recipe with simple ingredients that taste amazing.
DrDan
Hi Melisssa,
Thanks for the note. Glad you like it. I try to be easy and simple.
Star ratings are in the "recipe card" area. Just click on the star you want.
Dan
Heather
My hubs isn't a huge rib fan like I am, it we both LOVE this recipe! Perfect ribs every time!
DrDan
Hi Heather,
Thanks for the note. Sometimes a recipe just is surprising. This is one of those.
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
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
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