Slow Cooker Baby Back Ribs Recipe
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This slow cooker baby back ribs recipe is the easiest, most delicious way to enjoy the most tender and flavorful ribs. The meat is seasoned with a dry rub of spices, coated with a sticky sweet glaze, then baked to perfection. Prep for only 5 minutes and your oven will take over – at the end, you’re guaranteed fall-off-the-bone baby ribs with a rich, finger-licking finish.
Who doesn’t care for set-it-and-forget-it recipes? All you need are a few minutes of prep and your slow cooker to create a delicious meal that tastes like you spent hours in the kitchen. My slow cooker apricot chicken, slow cooker taco soup, and salsa chicken are proof that effortless meals can be just as delicious!
And now, these slow cooker baby back ribs are joining the lineup of must-make dishes. With just a simple spice rub, a slow and steady cook, and a final saucy glaze, you’ll have melt-in-your-mouth ribs that taste like they came straight from a smokehouse – without the hassle.
They’re perfect for date night, game days, summer cookouts, or cozy Sunday dinners. These are also among my family and friends’ favorite party appetizers.
Why You’ll Love This Recipe
- Hands-off cooking: Let the slow cooker do all the work while you go about your day. No smoker or grill required!
- Easy ingredients: Make a centerpiece-worthy dish using easy ingredients you probably already have in your kitchen.
- Fall-off-the-bone tender: Slow cooking makes the ribs incredibly juicy and tender, practically melting in your mouth.
- Flavor galore: The perfect blend of spices and sauce infuses deep, smoky, and slightly sweet flavors into every bite, while the honey-soy glaze gives the ribs a sticky, glossy, and insanely delicious coating.
- Date night worthy: Impress your special someone with restaurant-quality ribs without spending all night in the kitchen!
- Customizable: Adjust the spice rub and sauce to match your favorite flavors, from classic BBQ to spicy or tangy variations.
How to Make Baby Back Ribs
Baby back ribs may look and taste fancy, but it’s shockingly easy to make. Simply rub the ribs with a simple mix of spices, coat it with an easy glaze, and pop it in your slow cooker. I like to brush the ribs with the glaze every hour to keep it moist and tender. That’s it – you get a hearty, delicious dish at the end that always steals the show.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Onion powder: Adds a subtle sweetness and depth of flavor to the seasoning rub.
- Paprika powder: Contributes a mild smokiness and a rich red color.
- Ground cumin: Brings a warm, earthy, slightly nutty flavor that compliments the smoky-sweet profile of the ribs.
- Baby back ribs: Pork baby back ribs are also called pork loin back ribs. A rack averages 10-13 small 3-6 inch ribs. Choose meaty ones and don’t forget to remove the silverskin (membrane) from the back of the ribs for the most tender results.
- Garlic cloves
- Dark soy sauce: Provides the glaze with a deep umami flavor and rich color.
- Sweet soy sauce: Also known as kecap manis, this thick, sweetened soy sauce balances the savory flavors of the other ingredients.
- Honey: Brings natural sweetness and helps create a beautifully sticky glaze.
Step-By-Step Instructions
This recipe is incredibly easy and low-maintenance. With just 3 easy steps, you’ll get tender, melt-in-your-mouth ribs but not too mushy that it turns into pulled pork – it’s just the perfect in-between! Follow the simple instructions below and you can’t go wrong.
Step 1: Season the ribs with a dry rub
Combine the spices into a dry rub in a bowl and rub the top side of the ribs thoroughly.
Step 2: Make the glaze and coat the ribs
Combine the garlic, soy sauce, and honey in the empty dry rub bowl. Mix well. Coat the top side of the ribs with a brush. Save the portion you don’t use.
Step 3: Slow cook
Cut the ribs in half and place them in the slow cooker. Cook for 7 to 8 hours on LOW or 4 to 5 hours on HIGH. Brush the rack of ribs every hour with the remaining marinade.
Substitutions
Even though this is such an easy recipe that requires simple ingredients, you might want to use ingredients that you love or have on hand. Here are my recommendations for quick and clever substitutions.
- Onion powder: Swap it out with finely minced dried onion or an equal amount of garlic powder
- Paprika powder: Substitute with smoked paprika for an extra layer of smokiness, or cayenne pepper if you like mild heat.
- Ground cumin: Replace with ground coriander.
- Baby back ribs: If unavailable, use spare ribs or country-style ribs. You can also opt for St. Louis-style ribs but you may need a slightly longer cook time.
- Garlic cloves: Fresh garlic is best, but use garlic powder (½ teaspoon per clove) in a pinch.
- Dark soy sauce: Substitute with regular soy sauce mixed with a bit of molasses or Worcestershire sauce.
- Sweet soy sauce: Substitute with regular soy sauce mixed with a bit of molasses or Worcestershire sauce.
- Honey: Substitute with maple syrup, or brown sugar if that’s what you have.
Expert Tips
- Remove the membrane: For ultra-tender ribs, peel off the silverskin from the back of the ribs – this allows the seasoning and glaze to penetrate better. To do this, slide a knife under the thin, silvery skin on the back of the rack, then grab a corner with a paper towel for grip and peel it off in one go. If it resists, use the knife to loosen more of the membrane until you get a good grip.
- Season ahead of time: If you have extra time, rub the ribs with spices and let them sit in the fridge for a few hours (or overnight) to enhance the flavor.
- Use a liner or foil: Slow cookers can get messy with sticky glazes. Use a slow cooker liner or foil for easy cleanup.
- Layer the ribs properly: If your slow cooker isn’t big enough for full racks, cut the ribs into sections and stack them, standing up along the sides to cook evenly.
- Let them rest: Once cooked, let the ribs rest for 5–10 minutes before cutting to lock in juices and keep them extra tender.
- Make extra sauce: Reserve some of the glaze for dipping or brushing on just before serving for extra flavor.
How to Store This Recipe
Place leftovers in an airtight container or wrap them tightly in storage wrap or aluminum foil and store in the refrigerator for up to 4 days, or in the freezer for up to 1 month.
To reheat, wrap the ribs in foil, place in a pan, and warm in the oven at 250 F until heated through. Thaw frozen ribs in the fridge overnight before reheating.
What to Serve with Baby Back Ribs
Baby back ribs pair perfectly with classic barbecue sides like creamy coleslaw, tangy carrot and raisin salad, buttery cornbread, a side of mac and cheese, or rice. We love it with cilantro lime rice!
Baked beans, roasted potatoes, or corn on the cob are also great choices that soak up all the delicious glaze. For something lighter, try a fresh green salad or grilled vegetables to add a touch of freshness.
More Easy Main Dishes To Try
- Herb-crusted chicken
- Honey-glazed pork chops
- Bacon-wrapped filet mignon
- Honey mustard salmon
- Chicken quesadillas
Crock Pot Baby Back Ribs
Ingredients
- ½ teaspoon onion powder
- ½ teaspoon paprika powder
- ½ teaspoon ground cumin
- 1 rack baby back ribs
- 4 cloves garlic minced
- ¼ cup dark soy sauce
- ¼ cup sweet soy sauce
- ¼ cup honey
Instructions
- Combine the spices into a dry rub in a bowl and rub the top side of the ribs thoroughly.
- Combine the garlic, soy sauce, and honey in the empty dry rub bowl. Mix well. Coat the top side of the ribs with a brush. Save the portion you don’t use.
- Cut the ribs in half and place them in the slow cooker. Cook for 7-8 hours on LOW or 4-5 hours on HIGH.
- Brush the rack of ribs every hour with the remaining marinade.
Notes
- For ultra-tender ribs, peel off the silverskin from the back of the ribs – this allows the seasoning and glaze to penetrate better. See Expert Tips above for instructions.
- If you have extra time, rub the ribs with spices and let them sit in the fridge for a few hours (or overnight) to enhance the flavor.
- Slow cookers can get messy with sticky glazes. Use a slow cooker liner or foil for easy cleanup.
- If your slow cooker isn’t big enough for full racks, cut the ribs into sections and stack them, standing up along the sides to cook evenly.
- Once cooked, let the ribs rest for 5–10 minutes before cutting to lock in juices and keep them extra tender.
- Reserve some of the glaze for dipping or brushing on just before serving for extra flavor.
