Crockpot Baby Back Ribs

4 sections of cooked baby back ribs on a baking sheet.

5 stars (3 reviews)

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.

Prep Time15

Cook Time3

Total Time3 15

Course: Main, Main Course

Cuisine: American

Servings: servings

Calories: 1292kcal

Author: Sommer Collier

Equipment

1 Slow cooker (Crock pot)

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

US Customary - Metric

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.

Video

Notes

- Storing Leftovers - Cooked ribs will keep well in an airtight container stored in the fridge for up to 3 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.

Nutrition