I just made Easy Peasy Crockpot Bbq Ribs and the result is glossy, juicy, fall-of-the-bone ribs that make takeout look pathetic.

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I am obsessed with these Slow Cooker Baby Back Ribs Crockpot ribs because I can’t stop tearing into that sticky bark and the meat falls away like it should. I love how Easy Peasy Crockpot Bbq Ribs actually taste like real ribs, not sad, dry excuses.

I adore the tang of barbecue sauce and the deep pork flavor from baby back ribs. But mostly I love how loud they are.

Glossy sauce, charred edges, messy plates. Makes me want to eat with my hands.

Zero fuss, maximum mess. Get in my face, ribs.

I mean, seriously, give me more right now.

Ingredients

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Baby back ribs: meaty, pull-apart goodness you’ll fight over at the table.
Brown sugar: adds sticky sweetness and caramel notes that get a little naughty.
Smoked paprika: adds warmth and a subtle smoky hug to the meat.
Kosher salt: basic, it brings out the ribs’ real flavor, no drama.
Black pepper: a quick bite and freshness, especially when it’s freshly ground.
Garlic powder: cozy, savory backbone without messing up your hands.
Onion powder: rounds things out with soft, mellow onion flavor.
Chili powder: gives warmth and a mild, friendly kick.
Cayenne pepper: Basically the heat dial; use sparingly if you’re watching spice.
Mustard powder: tangy, sharp little pop that lifts the sauce.
Apple cider vinegar: brightens and cuts through the richness, keeps it lively.
Water or apple juice: adds moisture and mild sweetness, no fuss.
Barbecue sauce: the saucy finish you’ll lick off your fingers.
Worcestershire sauce: Plus, a sneaky umami boost that makes it taste deeper.

Ingredient Quantities

3 to 4 lb baby back ribs (about 2 racks), membrane removed if you can

2 tbsp brown sugar, packed

1 tbsp smoked paprika (or regular paprika)

1 tbsp kosher salt

1 tsp black pepper, freshly ground if possible

1 tsp garlic powder

1 tsp onion powder

1 tsp chili powder

1/4 to 1/2 tsp cayenne pepper, optional and to taste

1 tsp mustard powder

1/2 cup apple cider vinegar

1/2 cup water or apple juice

1 to 1 1/2 cups barbecue sauce (your fave kind)

1 tbsp Worcestershire sauce, optional but nice

How to Make this

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1. Pat the ribs dry and, if you can, peel off the thin membrane from the back (use a paper towel to grip it), then cut the racks into sections that will fit your slow cooker.

2. In a bowl mix brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder, cayenne (if using), and mustard powder until even.

3. Rub that spice mix all over the ribs, front and back, pressing it in so it sticks. Let them sit while you get the cooker ready, even 15 minutes helps.

4. Pour apple cider vinegar and water or apple juice into the bottom of the slow cooker. Add the Worcestershire sauce if you like. This keeps the ribs moist and adds flavor.

5. Arrange the ribs in the slow cooker, bone side down or standing on edge if you have to stack them. Try not to pile them too tight so heat can circulate.

6. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. They’re done when the meat is tender and pulls away from the bone easily but not totally falling apart.

7. Carefully transfer ribs to a rimmed baking sheet, reserving about 1/4 cup of the cooking liquid. Brush the ribs generously with 1 to 1 1/2 cups of your favorite barbecue sauce mixed with a bit of the reserved cooking liquid to thin it.

8. For sticky, caramelized edges, broil the sauced ribs in the oven for 3 to 6 minutes watching closely, or grill them over medium-high heat for a few minutes per side. You want char spots not burnt bits.

9. Let the ribs rest 5 minutes, then slice between the bones. Serve with extra sauce on the side because you know someone will ask for more.

10. Leftovers? Wrap tight and refrigerate up to 3 days or freeze. To reheat, steam gently or warm in a low oven with foil and a splash of apple juice so they don’t dry out.

Equipment Needed

1. Slow cooker (large enough for 2 racks of ribs)
2. Rimmed baking sheet (for saucing and broiling)
3. Cutting board and a sharp chef knife (to cut racks into sections)
4. Paper towels (to pat dry and grip the membrane)
5. Mixing bowl and spoon (for the spice rub)
6. Measuring cups and spoons (for spices, liquids and sauce)
7. Pastry or silicone brush (to glaze the ribs)
8. Tongs (for moving ribs to the sheet or grill)
9. Oven mitts or heatproof gloves (broiler and slow cooker handling)
10. Small bowl or cup (to reserve and mix a bit of cooking liquid with the barbecue sauce)

FAQ

Q: Do I have to remove the membrane from the ribs?

A: No, you dont have to, but try to remove it if you can. It makes the ribs more tender and lets the rub soak in better. Use a butter knife to loosen a corner, then grab with a paper towel and pull it off. Sometimes it tears so you gotta work at it.

Q: How long do they cook in the slow cooker?

A: Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Low gives more fall off the bone ribs. If theyre done earlier theyll still be fine, just check for tenderness with a fork.

Q: Can I stack the ribs in the slow cooker?

A: Yep, you can stand them up or fold them to fit. Try not to cram so tight that the liquid cant circulate. A little overlap is ok. Turn the rack once halfway if theyre stacked unevenly.

Q: Do I need to add the barbecue sauce at the start?

A: I like to save most of the sauce for the end. Cook the ribs with the vinegar and water or apple juice, then brush with 1 to 1 1/2 cups of sauce and broil for a few minutes to caramelize. If you want saucier ribs, mix some in while they cook but they wont caramelize as well.

Q: Can I use bottled sauce or should I make my own?

A: Bottled sauce works great, especially if its a favorite of yours. Homemade is awesome too if you have time. Either way add 1 to 1 1/2 cups and a splash of Worcestershire if you like that extra savory kick.

Q: How do I reheat leftovers so they dont dry out?

A: Reheat in the oven at 275 F wrapped in foil with a splash of apple juice or water, about 20 to 30 minutes. You can also microwave covered for a minute or two but the oven keeps them juicier.

Slow Cooker Baby Back Ribs Recipe Substitutions and Variations

Brown sugar: use equal parts coconut sugar for a similar caramel note, or swap with 1 tbsp maple syrup plus 1 tbsp granulated sugar if you want a touch of liquid and maple flavor.
Apple cider vinegar: replace 1:1 with white wine vinegar or fresh lemon juice for bright acidity, they both play the same role in cutting richness.
Water or apple juice: use beer or low-sodium chicken broth in the same amount for extra depth and savory flavor, beer adds a little maltiness.
Worcestershire sauce: if you dont have it, sub with equal parts soy sauce plus a splash of balsamic or a tiny dash of molasses for that umami and sweet tang.

Pro Tips

1) Take off the membrane if you can. It’s a pain but does wonders so the rub and smoke actually get into the meat. Use a paper towel to grab it, and don’t be shy about getting under a corner with a butter knife. If you miss a bit it’s ok, but try to leave most of it gone.

2) Don’t skimp on a resting period after saucing. Let the ribs sit 5 to 10 minutes so the sauce tack up and the juices redistribute. If you cut immediately all the juice runs out and the ribs end up drier than they should.

3) Save some of the cooking liquid and mix a little into the sauce before glazing. It thins the sauce just enough to coat the ribs evenly and adds back flavor. Also brush multiple thin coats with short broil or grill bursts instead of one thick slather for a glossy, sticky finish without burning.

4) Space and temp matter more than you think. Don’t cram them tight in the cooker; stand them on edge or layer with a small gap so heat can circulate. Cook low and slow when possible — you’ll avoid the stringy, falling-apart mess and get tender but sliceable ribs.

Slow Cooker Baby Back Ribs Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I just made Easy Peasy Crockpot Bbq Ribs and the result is glossy, juicy, fall-of-the-bone ribs that make takeout look pathetic.

Servings

servings

Calories

600

kcal

Equipment: 1. Slow cooker (large enough for 2 racks of ribs)
2. Rimmed baking sheet (for saucing and broiling)
3. Cutting board and a sharp chef knife (to cut racks into sections)
4. Paper towels (to pat dry and grip the membrane)
5. Mixing bowl and spoon (for the spice rub)
6. Measuring cups and spoons (for spices, liquids and sauce)
7. Pastry or silicone brush (to glaze the ribs)
8. Tongs (for moving ribs to the sheet or grill)
9. Oven mitts or heatproof gloves (broiler and slow cooker handling)
10. Small bowl or cup (to reserve and mix a bit of cooking liquid with the barbecue sauce)

Ingredients

3 to 4 lb baby back ribs (about 2 racks), membrane removed if you can
2 tbsp brown sugar, packed
1 tbsp smoked paprika (or regular paprika)
1 tbsp kosher salt
1 tsp black pepper, freshly ground if possible
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1/4 to 1/2 tsp cayenne pepper, optional and to taste
1 tsp mustard powder
1/2 cup apple cider vinegar
1/2 cup water or apple juice
1 to 1 1/2 cups barbecue sauce (your fave kind)
1 tbsp Worcestershire sauce, optional but nice

Directions

Pat the ribs dry and, if you can, peel off the thin membrane from the back (use a paper towel to grip it), then cut the racks into sections that will fit your slow cooker.
In a bowl mix brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder, cayenne (if using), and mustard powder until even.
Rub that spice mix all over the ribs, front and back, pressing it in so it sticks. Let them sit while you get the cooker ready, even 15 minutes helps.
Pour apple cider vinegar and water or apple juice into the bottom of the slow cooker. Add the Worcestershire sauce if you like. This keeps the ribs moist and adds flavor.
Arrange the ribs in the slow cooker, bone side down or standing on edge if you have to stack them. Try not to pile them too tight so heat can circulate.
Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. They're done when the meat is tender and pulls away from the bone easily but not totally falling apart.
Carefully transfer ribs to a rimmed baking sheet, reserving about 1/4 cup of the cooking liquid. Brush the ribs generously with 1 to 1 1/2 cups of your favorite barbecue sauce mixed with a bit of the reserved cooking liquid to thin it.
For sticky, caramelized edges, broil the sauced ribs in the oven for 3 to 6 minutes watching closely, or grill them over medium-high heat for a few minutes per side. You want char spots not burnt bits.
Let the ribs rest 5 minutes, then slice between the bones. Serve with extra sauce on the side because you know someone will ask for more.
Leftovers? Wrap tight and refrigerate up to 3 days or freeze. To reheat, steam gently or warm in a low oven with foil and a splash of apple juice so they don’t dry out.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.