Slow Cooker Baby Back Ribs

Course: Entree

Cuisine: BBQ / Southern

Prep Time: 15

Cook Time: 7

BBQ Sauce: 20

Total Time: 8 35

Servings:

Calories: 593kcal

Author: Kris Longwell

These slow cooker baby back ribs truly give authentic Texas-style smoked ribs a run for the money. The rub and homemade sauce deliver that authentic BBQ taste and cooking on LOW makes them melt-in-your-mouth tender.

Print Recipe

Equipment

1 6 to 7 quart slow cooker

Ingredients

Non-stick cooking spray
2 tablespoon brown sugar light or dark
1 tablespoon chili powder
2 teaspoon smoked paprika
½ teaspoon ground thyme dried
1 teaspoon Kosher salt
½ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
3 to 3 ½ lb baby back ribs trimmed and membrane removed from the back of the ribs
Easy BBQ Sauce

Instructions

Coat the slow cooker with nonstick cooking spray.
Non-stick cooking spray
Combine the brown sugar, chili powder, paprika, thyme, salt, black pepper, and cayenne.
2 tablespoon brown sugar, 1 tablespoon chili powder, 2 teaspoon smoked paprika, ½ teaspoon ground thyme, 1 teaspoon Kosher salt, ½ teaspoon ground black pepper, ⅛ teaspoon cayenne pepper
Rub the mixture all over the ribs.
3 to 3 ½ lb baby back ribs
Place ribs in slow cooker and cover.
Cook on LOW for 7 - 8 hours, or until ribs are tender.
Make the Easy BBQ Sauce
Easy BBQ Sauce
Remove ribs from the slow cooker and discard the liquid.
Turn your broiler to low, or, turn your slow cooker to high.
Coat the ribs with the sauce and place under the broiler (or back into the slow cooker).
Cook under broiler for about 2 minutes, remove, re-coat with another layer of sauce, and cook for another couple minutes. OR, let ribs cook on HIGH in slow cooker for 30 minutes. IMPORTANT: Broilers vary, keep an eye on the ribs, and don't let them burn!
Remove and serve at once, with additional BBQ sauce!

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

If you don't have a butcher available to help you remove the membrane on the underside of the ribs, and you don't want to attempt to remove it yourself, just leave it on. Removing it simply makes the ribs easier to break apart, but they will still be extremely tender, even with the membrane unremoved.

The ribs can be prepped with the rub up to 12 hours in advance. Keep covered in the fridge until ready to start slow cooking. We don't recommend letting the ribs slow cook for more than 7 hours, 8 maximum. If they go much longer, they might burn on the bottom and the meat will become so tender that they will fall apart when you try and remove them from the slow cooker.

The BBQ Sauce can be made up to several days in advance.

Leftovers will keep in the fridge (covered) for up to 5 days.

Nutrition