Crock pot baby back ribs are fall-off-the-bone tender with just 10 minutes of prep. No boiling, soda, or fancy tricks—just a dry rub, your favorite BBQ sauce, and low-and-slow heat.
This method works every time and is perfect for small households. You’ll get juicy, flavorful ribs with no grill, no oven, and no stress.
Jump To (scroll for more)
- 😊Why You'll Love This Recipe
- 🐖 Ingredients
- 👨🍳Quick Overview: Baby Back Ribs in a Crock Pot
- ⏲️How long to cook baby back ribs in a crock pot?
- 🐖 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 with Step-by-Step Instructions
Featured Comment by 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!!"
😊Why You'll Love This Recipe
- Just 10 minutes of prep. No need to boil, marinate, or babysit—just season and slow cook.
- Juicy, tender ribs every time. Low and slow makes fall-apart magic.
- Works with any ribs. Baby back, spare ribs, or St. Louis all work here.
- No grill or smoker needed. The crock pot does all the heavy lifting.
- Perfect for smaller households. One rack fits easily in a standard crock pot, but you can cook two if needed.
🐖 Ingredients
- Baby back ribs – One rack (about 3–4 pounds). 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
1. Remove membrane and trim
Peel the membrane off the back of the ribs and cut the slab in half.
✅ Pro Tip: If using St. Louis or spare ribs, trim off the thick cartilage to help them fit better in the pot.
2. Apply the rub
Mix a dry rub if needed, then apply a light coat of liquid smoke (optional) followed by the rub.
✅ Pro Tip: Removing the membrane helps the rub soak in and keeps the ribs tender—not chewy.
3. Arrange in a large slow cooker
Stand the rib sections upright along the side of a large crock pot, meat-side out.
4. Cook low and slow
Cook on low for 7–8 hours or high for 3–4 hours, until the meat is fork-tender and the internal temperature is at least 190°F—but 200° to 205°F is preferred for fall-off-the-bone tenderness.
✅ Pro Tip: Don’t peek! Every time you lift the lid, you lose heat and extend the cook time.
5. Finish under the broiler (or grill)
Transfer the ribs to a baking sheet, brush with BBQ sauce, and broil or grill for about 5 minutes to get that sticky, caramelized finish.
👇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?
Cook on low for 7–8 hours or high for 3–4 hours, depending on your slow cooker. Some cook faster if they run hot.
The ribs are done when they’re fork-tender and reach an internal temperature of at least 190°F—but for best results, aim for 200° to 205°F. That’s where the collagen breaks down and you get ribs that practically fall apart.
✅ Pro Tip: Go by tenderness and temperature, not just time on the clock.
Cooking from frozen? Add 1 to 2 hours, and check that the thickest part hits 200°F before serving.
If your slow cooker can’t get past 185°F, transfer the ribs to a 300° oven until they reach the target temperature.
🐖 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.
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✔️ Extra Tips for the Best Results
- Tight fit? Trim spare or St. Louis ribs for a better fit—remove excess cartilage and fat.
- Cooking two racks? Stand them upright and stagger the pieces. It may take 1–2 hours longer, especially if your pot is full.
- Foil trick for better texture: If your slow cooker is wide enough, use crumpled foil under the ribs to elevate them out of the juices.
🥣 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 Barbecue 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
- Macaroni Salad
- Cole Slaw
- Microwave Corn on the Cob
- Cornbread or Cornbread 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.
📖The Recipe Card with Step-by-Step Instructions
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.
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