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
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
- Cold 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
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.
Rayford Bachor says
Thanks for sharing this! I've been grilling all year and looking forward to it again this weekend! Excited to try burgers for my next family reunion.
MH says
Absolutely perfect recipe. I have a fussy husband used to fine NYC restaurants. He was very happy. I changed nothing in this recipe...and the instructions to remove the white part with butter knife was very helpful. Thank you!
Carolyn S. says
At this stage in my life, I'm all about easy. Nothing could be easier than this recipe. I love to use Penzey's Galena Street Rib and Chicken Rub.
Deborah L says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
Hi MLB,
Welcome to the blog.
Glad you enjoyed the recipe.
Thanks for the note and rating.
Dan
Janie says
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 says
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 says
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 says
Hi CRM,
I cooked in an All Clad also but perhaps some difference. Cut it back an hour and see.
Dan
Melissa says
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 says
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 says
My hubs isn't a huge rib fan like I am, it we both LOVE this recipe! Perfect ribs every time!
DrDan says
Hi Heather,
Thanks for the note. Sometimes a recipe just is surprising. This is one of those.
Dan
Leslie says
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 says
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 says
Thanks for the note. I thought it was better than it has any right to be.
Dan
marms says
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 says
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