Introduction

These Slow Cooker BBQ Baby Back Ribs are tender, flavorful, and easy to prepare. Slow cooking ensures the meat falls right off the bone, while finishing under the broiler adds a caramelized, sticky glaze perfect for any BBQ lover.

Slow Cooker BBQ Baby Back Ribs Recipe - Recipe Image

Ingredients

3 to 3 ½ pounds pork baby back ribs
2 tablespoons light brown sugar
3 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon fresh cracked black pepper
½ teaspoon cumin
2 ½ cups BBQ sauce (your favorite brand, divided into 2 cups and ½ cup)

Instructions

Step 1: Remove the opaque membrane on the underside of the ribs. Lift a corner with a small sharp knife and gently slide the blade underneath while lifting. Once loosened, pull the membrane off with your fingers. (Wearing disposable gloves is recommended.)
Step 2: Combine brown sugar, kosher salt, paprika, onion powder, black pepper, and cumin in a small bowl and mix well to create the rub.
Step 3: Spread two-thirds of the rub evenly over the meaty side of the ribs, then apply the remaining one-third over the underside where you removed the membrane.
Step 4: Spray a 6 to 7-quart slow cooker with nonstick cooking spray.
Step 5: Using a spoon or basting brush, spread 1 cup of BBQ sauce over the meaty side of the ribs.
Step 6: Place the ribs in the slow cooker with the meaty side against the sides of the cooker.
Step 7: Spread ½ cup of BBQ sauce on the inside curve of the ribs.
Step 8: Pour ½ cup of BBQ sauce over the top ridge of the ribs, reserving the remaining ½ cup for finishing.
Step 9: Cover with the lid and cook on low for 5 hours.
Step 10: About 10 minutes before the time is up, preheat the oven to broil. Line a baking sheet with heavy-duty aluminum foil and spray with nonstick cooking spray.
Step 11: Carefully transfer the ribs from the slow cooker to the prepared baking sheet using tongs or a spatula. The ribs will be very tender and may need to be moved in sections.
Step 12: Brush the ribs with the remaining BBQ sauce and broil for 2 to 3 minutes until the sauce bubbles and caramelizes. Watch closely to avoid burning. Serve hot.

Tips & Variations

Remove the membrane carefully to improve texture and flavor—this step makes a big difference.
Use your favorite BBQ sauce or experiment with different flavors like spicy or smoky to customize the taste.
For extra smoky flavor, add a few drops of liquid smoke to the BBQ sauce before applying.
If you don’t have a broiler, you can finish the ribs on a hot grill for a similar caramelized effect.

Storage

Store any leftover ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) covered with foil to keep them moist, or microwave in short increments. Avoid reheating under the broiler to prevent burning the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I have to remove the membrane from the ribs?

Yes, removing the membrane is recommended because it is tough and chewy. Taking it off helps the ribs become more tender and allows the rub and sauce to penetrate better.

Can I use a different cut of ribs?

While this recipe is designed for baby back ribs, you can use spare ribs but adjust cooking time as they are larger and may need a bit longer to become tender.

Slow Cooker BBQ Baby Back Ribs Recipe

Print Recipe

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5 from 88 reviews

Tender and flavorful Slow Cooker BBQ Baby Back Ribs cooked low and slow for 5 hours in a slow cooker, then finished under the broiler for a caramelized BBQ sauce glaze. This recipe features a homemade dry rub and your favorite BBQ sauce, delivering melt-off-the-bone ribs perfect for any casual meal or weekend cookout.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 5 hours 10 minutes
Total Time: 5 hours 25 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Ribs and Rub

3 to 3 ½ pounds pork baby back ribs (3.25 lbs recommended)
2 tablespoons light brown sugar
3 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon fresh cracked black pepper
½ teaspoon cumin

BBQ Sauce

2 ½ cups BBQ sauce, your favorite brand (divided into 2 cups and ½ cup portions)

Instructions

Remove the membrane: Carefully peel off the opaque membrane from the underside of the ribs using a small sharp knife to improve texture and flavor. Lift a corner edge of the membrane, slide the knife underneath, and then pull it away with your fingers. Use disposable gloves for safety while handling raw meat.
Prepare the rub: In a small bowl, mix the brown sugar, kosher salt, paprika, onion powder, black pepper, and cumin until combined.
Apply the rub: Spread two-thirds of the spice rub over the meaty side of the ribs and the remaining one-third over the underside where the membrane was removed, ensuring even coverage.
Prepare the slow cooker: Spray a 6 to 7-quart slow cooker with nonstick cooking spray to prevent sticking.
Add BBQ sauce on ribs: Use a spoon or basting brush to evenly spread 1 cup of BBQ sauce over the meaty side of the ribs.
Place ribs in slow cooker: Position the ribs meaty side against the inner sides of the slow cooker, arranging them to fit properly.
Coat inside ribs: Spread ½ cup of BBQ sauce over the inside of the ribs.
Add sauce over top ridge: Pour ½ cup of BBQ sauce on the top ridge of the ribs, reserving the final ½ cup for broiling.
Slow cook: Cover and cook on low for 5 hours until ribs are tender and fully cooked.
Preheat broiler: About 15 minutes before slow cooking finishes, preheat your oven’s broiler. Line a baking sheet with heavy-duty aluminum foil and spray with nonstick spray.
Transfer ribs to baking sheet: Carefully move ribs from slow cooker to prepared baking sheet using tongs and/or spatula; ribs will be very tender and may need to be moved in sections.
Baste and broil: Brush the ribs with the remaining ½ cup BBQ sauce and broil for 2 to 3 minutes, watching closely. Broil until the sauce bubbles and caramelizes but does not burn.
Serve hot: Remove from oven and serve ribs immediately while the sauce is warm and sticky.

Notes

Removing the membrane from ribs improves tenderness and flavor absorption.
Use disposable gloves for handling raw meat to ensure food safety.
Monitor the ribs closely while broiling to avoid burning the BBQ sauce.
BBQ sauce division allows layers of flavor during cooking and ensures a glossy finish.
The slow cooker method yields very tender ribs without drying out the meat.
If ribs do not fit standing up in your slow cooker, you can cut into sections.

Keywords: slow cooker ribs, BBQ baby back ribs, easy ribs recipe, tender ribs, slow cooked BBQ ribs