Slow Cooker Baby Back Ribs
by Sommer Collier — last updated on Aug 27, 2025 If you don’t have a grill or a smoker, but crave juicy and tender pork ribs, this no-fail slow cooker baby back ribs recipe is just for you! You won’t believe how easy it is to make amazingly saucy, fall-off-the-bone ribs in your crockpot.
Sommer’s Recipe Notes
Some might consider ribs more of a summer barbecue food, but in our house, we are cooking up racks of smoky, saucy pork ribs all year round! That’s thanks to our fabulous air fryer and oven baked ribs recipes, which are both super simple to make any time the family is in full carnivore mode.
Now we’re adding another easy method to the lineup with this slow cooker baby back ribs recipe! It’s quick to prep with a few basic ingredients. Then you let the crock pot do all of the heavy cooking, with no need to tend over a smoker or grill.
Why You’ll Love Slow Cook Baby Back Ribs
- 5 ingredients – Use your choice of seasoning and BBQ sauce to make this recipe your own!
- Easy, cozy meal – The crock pot makes cooking nearly foolproof, and everything feels like comfort food when it’s prepared in a slow cooker. So you’re practically guaranteed to love this recipe!
- Finger-licking good – You already know that slow cooking makes meat unbelievably fork-tender every time. Now imagine how incredibly juicy, tender, melt-in-your-mouth delicious these crockpot pork ribs will be!
Stop drooling over there and plan to make these BBQ crockpot baby back ribs ASAP! I’m showing you how in the recipe card below…
Ingredients and Tips
- Ribs – You want roughly 3 pounds of pork ribs, also known as loin ribs, which is about one large rack. This makes 2 large or 4 small servings.
- Seasoning – Use your favorite pork dry rub seasoning or homemade BBQ rub.
- BBQ sauce – Use whatever sauce you like! You can’t go wrong with a classic traditional sweet sauce, or go a bit bolder with a whiskey, mesquite, or spicy barbecue sauce.
- Liquid smoke and light brown sugar – Together, these ingredients give the meat a full-bodied, smoky, sweet, and rich flavor that you usually get from cooking on a smoker.
How to Slow Cook Baby Back Ribs in the Crock Pot
Tip for Success – After slow cooking you can either coat the ribs in sauce and serve, or briefly broil them in the oven to get a crusty bark on the outside. Personally, I love to do this. It takes just a few minutes, and adds that “summer BBQ season” taste and texture you crave.
Find the full Slow Cooker Baby Back Pork Ribs recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storing Leftovers – Cooked ribs will keep well in an airtight container stored in the fridge for 3-5 days.
- Freezing – Yes, you can freeze baby back pork ribs after cooking them! Wrap each remaining rack tightly in plastic wrap, then place in an airtight ziploc bag. Freeze for up to 3 months, then thaw in the fridge overnight.
- Reheating – You don’t want to dry out the meat, so I suggest carefully reheating them slowly in short 10-15 second bursts at 50% power in the microwave.
Serving Suggestions
Honestly, I could sit and eat an entire rack of these slow cooker ribs by themselves. But I’ll manage to contain my inner caveman and suggest pairing meaty crockpot baby back ribs, coated in sauce, alongside any number of barbecue side dishes. Classics like pasta salad and potato salad, thick and creamy mac and cheese, coleslaw, grilled corn on the cob, and baked beans are always a hit when you want to bring the summer cookout vibes!
Or, you can add a slightly more comfort food touch to the table with down-home Southern sides. Try my traditional corn spoon bread, cheese grits, irresistible cheesy hominy casserole, warm wilted lettuce salad, or spicy collard greens recipes for some serious dinner coziness!
Crockpot Baby Back Ribs
Video
Ingredients
- 3 – 3 ½ pounds baby back rib rack (AKA loin back ribs)
- 3 tablespoons pork rub seasoning or BBQ seasoning
- 3 tablespoons light brown sugar
- 18 ounces BBQ sauce your favorite brand
- ½ teaspoon liquid smoke optional
Instructions
- Rib Prep: Unwrap your rack of ribs. Flip it on the back side. You will see a very thin membrane (or silver skin) on the backside. Grab the edge of the membrane and gently pull the entire membrane off the back. Then cut the ribs into four equal sections. Rub each section of ribs with barbecue seasoning, coating them completely on all sides.
- Set out a large 6-8 quart slow cooker. Add the barbecue sauce, brown sugar, and optional liquid smoke. Stir to combine.
- Set the racks of ribs down in the slow cooker. They do not need to be submerged in barbecue sauce.
- Cover the slow cooker and cook on HIGH for 3-4 hours, or on LOW for 6-8 hours, until tender.
- You can now dunk the ribs and sauce and serve immediately. OR, for a crusty bark on the ribs, preheat the oven to broil at 500°F. Placed the ribs on a baking sheet, brush them with the sauce, and broil for 2-5 minutes until the exterior edges are crispy. Brush with more sauce and serve.
Notes
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- Storing Leftovers – Cooked ribs will keep well in an airtight container stored in the fridge for up to 3 days.
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- Freezing – Yes, you can freeze baby back pork ribs after cooking them! Wrap each remaining rack tightly in plastic wrap, then place in an airtight ziploc bag. Freeze for up to 3 months, then thaw in the fridge overnight.
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- Reheating – You don’t want to dry out the meat, so I suggest carefully reheating them slowly in short 10-15 second bursts at 50% power in the microwave.
Nutrition
Frequently Asked Questions
Yes, crock pot ribs are cooked in barbecue sauce, which tenderizes them and keeps them moist. However, they do not need to be fully submerged in the liquid.
The first and most important step when making the best BBQ ribs is to remove the silver skin. (This will make the ribs easy to bite right off the bone.) Do this before cutting the rack of ribs into sections, then season very generously over the entire surface of the ribs. If you have the time, I recommend cooking on LOW for 6-8 hours, so the meat is succulent and fall-off-the-bone tender without becoming too soft.
My whole family devoured these ribs! I love how hands-off the recipe is, and the final result is always tender and delicious.
I’ve made these multiple times now and they are perfect every time. The meat falls off the bone and the sauce is incredible!
These ribs turned out better than any restaurant I’ve tried. So juicy, flavorful, and unbelievably easy with the slow cooker!