Cooking perfect BBQ baby back ribs in the crock pot only takes about 10 minutes of prep for fall-off-the-bone juicy pork ribs. This simple recipe uses your slow cooker as a low and slow oven for tender pork ribs with mouthwatering BBQ flavor.
🐖Ingredients
Baby back ribs—Or St. Louis or spare ribs
Liquid smoke—optional
BBQ sauce
Suggested BBQ Dry Rub—brown sugar, Kosher salt, chili powder, onion powder, garlic powder, black pepper
Jump To (scroll for more)
- 🐖Ingredients
- 👨🍳How to Cook Baby Back Ribs in the Crock Pot—Step-by-Step Photo Instructions
- ⏲️How long to cook baby back ribs in a crock pot?
- ✔️Tips to cook them right every time
- 🥣What dry rub to use
- 🐖Country Style Rib Recipes
- 🍽️Serving suggestions for slow cooker ribs
- Storage of leftovers and reheating
- ❓FAQs
- 🐖What are baby back, spare ribs, and St. Louis ribs.
- 📖 Recipe
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!!"
⭐⭐⭐⭐⭐
Crock pot ribs are the perfect all-day rib recipe. Prep the baby back ribs, then position them in the slow cooker for 8 hours—nothing is easier. They are cooked low and slow in dry heat, so there is no need for cola, Dr Pepper, or apple juice.
This recipe is great for working small households but can work for everybody to get great, predictable results when you want them. With only 10 minutes of prep, BBQ ribs become an easy weeknight dinner.
See the other baby back recipes, like Grilled Baby Back Ribs and Oven Baked Baby Back Ribs.
👨🍳How to Cook Baby Back Ribs in the Crock Pot—Step-by-Step Photo Instructions
1. Peel the membrane off the back of the ribs and cut it in half.
2. Mix the dry rub if you don't have one, apply a light coat of liquid smoke (optional) and the dry rub.
3. Place the ribs upright on their side on the side of the crock pot.
4. Cook on low for 7-8 hours until "fork-tender" and a minimum of 190°, but 200° to 205° is better.
5. Remove the ribs and brush with BBQ sauce.
6. Place under a broiler or on a grill until you get the desired browning — about 5 minutes.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
⏲️How long to cook baby back ribs in a crock pot?
It takes about 8 hours on low or 3-4 hours on high in most slow cookers. Some crock pots run a bit hot and may be shorter. Fully cooked ribs are "fork tender" and have an internal temperature of 195° to 205°. If you are cooking frozen ribs, the time will be an hour or two longer—so cook to a final temperature, not time.
You may not get above 185° in some crock pots. If that happens, place it on a tray in a 300° oven until done.
✔️Tips to cook them right every time
To peel the membrane off the back of the ribs. This goes better if I use a butter knife and start at the narrow end. Loosen that end and slowly pull it off as you work to be sure you get the whole width.
Use a large crock pot and lean the ribs against the side of the crock pot. Arrange as you need for your crock pot.
If your crock pot is big enough, use crumpled-up aluminum foil to elevate the ribs out of the drainage. This will help the texture.
If you want to do two racks of ribs, place them vertically. It may take an hour or two longer to cook.
🥣What dry rub to use
If you have a pork rub you love, use it. Here is a version of my BBQ Dry Rub for Ribs which provides enough rub for two racks of ribs. My Memphis Dry Rub would also be an excellent choice.
8 tablespoons Brown sugar
3 tablespoons Kosher Salt
1 tablespoon Chili powder
1 teaspoon Onion powder
1 teaspoon Garlic powder
1 teaspoon Black pepper
🐖Country Style Rib Recipes
Try some country-style pork ribs, like 30 Minute Boneless Pork Ribs, Boneless Pork Ribs on the Grill, Grilled Memphis Boneless Pork Ribs, or Bone-In Country Style Pork Ribs.
🍽️Serving suggestions for slow cooker ribs
Serve with Memphis Barbecue Sauce or the BBQ sauce you love. Sweet Baby Ray's BBQ sauce is also a popular choice.
This is an excellent game-day recipe, but side dishes make the meal. Here are some familiar side dishes.
- Baked Beans
- Crispy Baked French Fries
- Potato Salad
- Macaroni Salad
- Cole Slaw
- Microwave Corn on the Cob
- Cornbread or Cornbread Biscuits
- Baked Mac and Cheese
Storage of leftovers and reheating
Leftover pork ribs can be stored in an airtight container in the refrigerator for 4 days or frozen for 4 months.
To reheat, thaw overnight in the refrigerator if frozen. Add some sauce, seal tightly in a pan with foil, and reheat in a 300° oven for about 30 minutes.
❓FAQs
A good quality liquid smoke will add some nice flavor but is not required. Just rub a little on the ribs before adding the dry rubs.
There are many "bad" versions of liquid smoke on the market. And the chemical-filled versions will ruin your ribs.
I stick to Wright's brand only. If not available to you, the ingredient list on the bottle should only have smoke and water—nothing else.
No, nothing else is needed. You want a "dry heat" like a grill or smoker would deliver. Lots of fat/fluid is released, so they are in no danger of drying out. I set up my slow cooker as a low and slow "oven."
Most crock pot rib recipes call for some liquid added at the beginning of cooking—a can of Coke or Dr Pepper, apple juice, BBQ sauce, water, or whatever. Frequently there are also cut-up onions or other things. None are needed for great BBQ ribs.
Yes, but it probably will not happen—most crock pots won't get the ribs above 210°, which is where texture may deteriorate. But you should check the temperature to see if you exceed the recommended time.
🐖What are baby back, spare ribs, and St. Louis ribs.
Pork baby back ribs are cut from the upper part of the rib where the rib meets the spine and is next to and inside the loin. The inside of baby back ribs contains a membrane that lines the chest cavity and needs to be removed before cooking—it will interfere with seasoning.
Baby backs are shorter than the bigger spare ribs from a different area, but they have more waste and less meat. St. Louis ribs are trimmed spare ribs with less waste. Both spare ribs and St. Louis ribs may be used in this recipe.
📖 Recipe
Crock Pot Baby Back Ribs
Video Slideshow
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Ingredients
- 1 rack baby back ribs - 3-4 pounds
- ¼ cup dry rub - just a nice coating
- liquid smoke - optional
- 4 tablespoons BBQ
Dry Rub Recipe if needed. Will make enough for 2 slabs of ribs
- 8 tablespoons Brown sugar
- 3 tablespoons Kosher Salt
- 1 tablespoon Chili powder
- 1 teaspoon Onion powder
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
Instructions
- 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. Removing the membrane goes better if I use a butter knife and start at the narrow end. Loosen that end and slowly pull it off as you work to be sure you get the whole width.
- 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 good coat of the rub.
- 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.
- 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, you should put 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 some taste of smoke, rub on a few teaspoons of liquid smoke just before rubbing.
- The absolute minimum internal temperature needs to be 185°. 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 freeze for 4 months.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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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