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Crockpot Baby-Back Ribs with a side of green beans and mashed potatoes, a hearty option for Mother’s Day recipes.

How to Make Perfect Crockpot Baby-Back Ribs in 4 Steps

These easy and flavorful crockpot baby-back ribs are seasoned with a homemade dry rub, slow-cooked until tender, and finished with your favorite barbecue sauce. Perfect for a hearty dinner with minimal effort.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 8 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 3180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 rack baby back ribs (2.5-3 lbs.)
  • 1/4 cup brown sugar packed
  • 1 tbsp smoked paprika
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper optional for heat
  • 1 cup bbq sauce

Equipment

  • 1 slow cooker large enough to fit a rack of ribs
  • 1 small bowl for mixing dry rub
  • 1 spoon or fork for mixing
  • 1 knife for slicing ribs
  • 1 basting brush for applying bbq sauce (optional)

Method
 

  1. In a small bowl, mix together the brown sugar, smoked paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using) to make the dry rub.
  2. Remove the membrane from the back of the ribs if present. Pat the ribs dry with paper towels.
  3. Generously coat both sides of the ribs with the dry rub, pressing it into the meat.
  4. Place the ribs in the slow cooker, curling them around the inside if needed to fit.
  5. Cover and cook on low for 6 hours, or until the ribs are tender.
  6. Carefully remove the ribs from the slow cooker (they will be very tender).
  7. Brush the ribs with barbecue sauce. For extra caramelization, place under a broiler for 3–5 minutes or grill briefly, if desired.
  8. Slice and serve with additional barbecue sauce if desired.

Notes

  • For extra flavor, marinate the ribs with the dry rub overnight.
  • You can use any barbecue sauce you like—smoky, sweet, or spicy.
  • If you prefer less sweetness, reduce the brown sugar.
  • Remove the membrane from the ribs for the most tender results.
  • Leftovers can be stored in the fridge for up to 3 days.
  • For a smoky finish, broil or grill the ribs briefly after slow cooking.