Slow Cooker Baby Back Ribs Recipe

I used one unexpected pantry staple in my Slow Cooker Ribs Recipe that will make you rethink how ribs are cooked.

I never thought a slow cooker could turn simple baby back ribs into something this addictive. The meat gets so juicy and trendy people ask if I used a fancy technique, but nope its mainly patience, good barbecue sauce and a stubborn love for bold flavor.

Folks keep saying my photos prove Slow Cooker Bbq Ribs Crock Pots are worth the hype. I even get late night texts asking where my Crockpot Ribs came from, like they expect a restaurant secret.

I wont tell everything now but there is a small trick in the seasoning that makes even skeptics quiet and curious.

Ingredients

• baby back ribs: rich protein and fat, gives the dish a meaty, succulent base
• barbecue sauce: sweet tangy, lots of sugar, adds sticky glaze and bold flavor
• brown sugar: adds caramel sweetness, helps glaze and balance smoky spices
• apple juice or vinegar: acidity tenderizes meat, gives subtle sweet or sharp tang
• smoked paprika: smoky earthy warmth without heat, deepens color and flavor
• yellow mustard: bright acidity cuts richness, helps spices cling to meat
• garlic and onion powders: savory depth, low calorie but big flavor punch
• cumin chili and cayenne: warm complexity, cumin earthy, chili smoky, cayenne optional heat

Ingredient Quantities

• 2 racks baby back ribs (about 3 to 4 lb total)
• 1 cup barbecue sauce (240 ml), your favorite
• 1/2 cup apple juice or 1/4 cup apple cider vinegar
• 2 tbsp packed brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1 tsp black pepper, freshly ground
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper, optional
• 1 tbsp yellow mustard, optional

How to Make this

1. Remove the membrane from the back of the ribs, use a butter knife to loosen one corner then grab with a paper towel and pull it off, trim any big flaps of fat and cut racks in half if they won’t fit your slow cooker.

2. Make the dry rub: mix 2 tbsp packed brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1/2 tsp ground cumin, 1/2 tsp chili powder and 1/4 tsp cayenne pepper if you want heat; rub it all over both racks pressing it into the meat.

3. Whisk the sauce: combine 1 cup barbecue sauce with 1/2 cup apple juice or 1/4 cup apple cider vinegar (your choice) and 1 tbsp yellow mustard if you like a little tang; taste and adjust if you want it sweeter or sharper.

4. Arrange ribs in the slow cooker standing on edge or layered meat side out, it’s okay to overlap a bit, pour about half the sauce mixture over the ribs making sure they’re coated and reserve the rest for finishing and basting.

5. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, you want the meat very tender and pulling back from the bones, every slow cooker is different so check at the lower end first.

6. When ribs are fork tender remove them carefully to a foil lined baking sheet, turn your oven to broil or heat a hot grill; you want high heat to caramelize the sauce.

7. Brush the ribs generously with the reserved sauce and broil on the top rack about 4 to 6 minutes until bubbling and slightly charred, watch closely so it doesn’t burn, flip and brush again for another 2 to 4 minutes for even glaze.

8. Let the ribs rest 5 to 10 minutes so the juices settle, then slice between the bones into portions, don’t skip the rest or the sauce will run out.

9. Serve with extra barbecue sauce on the side, a sprinkle of extra smoked paprika or a little chopped parsley if you want it pretty, and enjoy those fall off the bone ribs.

Equipment Needed

1. Slow cooker, about 6 to 8 quart capacity for the low and slow cook
2. Sharp chef’s knife to trim fat and cut racks in half if they wont fit
3. Sturdy cutting board to work on, dont use a flimsy one
4. Measuring cups and measuring spoons for the sauce and dry rub
5. Mixing bowl and a whisk or fork to mix sauce and rub together
6. Tongs for arranging ribs and lifting them out of the cooker
7. Foil lined baking sheet to catch drips when you broil the ribs
8. Pastry brush to baste with the reserved sauce while caramelizing
9. Paper towels to grab and pull off the membrane and for cleanup
10. Instant read thermometer optional but handy to check tenderness

FAQ

Slow Cooker Baby Back Ribs Recipe Substitutions and Variations

• 1 cup barbecue sauce: swap with 3/4 cup ketchup + 2 tbsp molasses + 1 tbsp Worcestershire sauce for a quick DIY bbq, or use 1 cup hoisin for a sweeter Asian style, just taste and tweak.
• 1/2 cup apple juice / 1/4 cup apple cider vinegar: use pineapple juice 1:1 for a fruitier tang, or mix 2 tbsp white wine vinegar with water to make 1/2 cup if you need the acid but not the apple flavor.
• 2 tbsp packed brown sugar: substitute 1 1/2 tbsp maple syrup or honey, but cut another liquid by about 1 tbsp so it doesn’t get too runny.
• 1 tbsp smoked paprika: if you don’t have it use 1 tbsp regular paprika + 1/4 tsp liquid smoke, or 3/4 tbsp paprika + 1/4 tsp chipotle powder for a spicy smokey note.

Pro Tips

– Rub early, let it sit in the fridge when you can, even just a few hours helps but overnight is better. The rub actually soaks in and gives more flavor, and the meat firms up so it wont fall apart when you move the ribs.

– Get that membrane off and trim big fat bits, use a butter knife to loosen a corner then grab with a paper towel and pull. If part of it wont come off its not the end of the world but leaving it makes the ribs chewier and prevents the rub from penetrating.

– Check for doneness at the low end of the time, every slow cooker is different. Look for the meat pulling back from the bones or test with a toothpick or fork sliding in with little resistance, you dont want them so soft they turn to mush.

– When glazing, do thin layers and blast with high heat for short bursts, watch the sugar in the sauce so it doesnt burn. Let the ribs rest a few minutes before slicing, and if you have leftovers reheat wrapped in foil with a splash of apple juice so they dont dry out.