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–+ servings
Baby back ribs garnished with chopped herbs are placed on parchment paper.

Crock Pot Baby Back Ribs

Author: Jessica Haggard
This slow cooker baby back ribs recipe is the easiest, most delicious way to enjoy the most tender and flavorful ribs. Prep for only 5 minutes - just season, set, and let the slow cooker do all the work - no grill or smoker needed. You get tender ribs with a sticky sweet and savory glaze that's nothing but delicious!
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Course Main Course
Cuisine American
Servings 2 servings
Calories 813 kcal

Ingredients
 
 

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.
Serve: Baby back ribs pair perfectly with classic barbecue sides like coleslaw, carrot and raisin salad, cornbread, mac and cheese, or rice. Baked beans, roasted potatoes, and corn on the cob are also great choices.
Store: 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. Reheat in the oven at 250 F until heated through. Thaw frozen ribs in the fridge overnight before reheating.

Nutrition

Calories: 813kcalCarbohydrates: 41gProtein: 61gFat: 47gSaturated Fat: 16gPolyunsaturated Fat: 8gMonounsaturated Fat: 20gTrans Fat: 0.4gCholesterol: 196mgSodium: 3491mgPotassium: 895mgFiber: 1gSugar: 36gVitamin A: 316IUVitamin C: 2mgCalcium: 121mgIron: 4mg
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