Babyback Ribs in Crockpot Slow Cooker
Babyback ribs in a crockpot come out tender and juicy with almost no hands-on time. The slow cooker steams the meat in its own juices until it pulls cleanly from the bone. A short stop under the broiler sets the sauce and gives you sticky edges.
4
servings15
minutes8
hoursDry-rubbed babyback ribs cook low and slow in the crockpot until the meat nearly falls off the bone. Brush with sauce and broil to finish.
Ingredients
2 racks babyback pork ribs (about 4 lb total)
2 tbsp brown sugar
1 tbsp smoked paprika
2 tsp garlic powder
2 tsp onion powder
1 1/2 tsp kosher salt
1 tsp black pepper
1/2 tsp cayenne pepper
1/2 cup apple juice
1 tbsp apple cider vinegar
1 tbsp liquid smoke
1 1/2 cups barbecue sauce, divided
Directions
- Pat the racks dry with paper towels. Flip each rack and peel the thin silver membrane off the bone side, using a paper towel to grip it.
- Mix the brown sugar, paprika, garlic powder, onion powder, salt, pepper and cayenne in a small bowl.
- Rub the spice mix all over both sides of the ribs, pressing it into the meat.
- Cut each rack into 3 or 4 sections so they fit in the pot.
- Pour the apple juice, vinegar and liquid smoke into the bottom of a 6-quart slow cooker.
- Stand the rib sections up along the wall of the crock with the meaty side facing out. Overlap them loosely rather than laying them flat.
- Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours. The ribs are ready when the meat has pulled back from the bone ends and a fork slides in easily.
- Preheat the broiler and line a baking sheet with foil. Use tongs to lift the sections carefully onto the sheet, since they will be fragile.
- Brush the meaty side with about 1 cup of the barbecue sauce.
- Broil on the top rack for 4 to 6 minutes until the sauce bubbles and darkens at the edges.
- Rest 5 minutes, cut between the bones and serve with the remaining sauce.
Notes
- Spare ribs also work, but add an hour on LOW. For a no-sugar rub, drop the brown sugar and use a sugar-free sauce. Leftover ribs keep 4 days in the fridge, wrapped tightly. Rewarm them in a 300°F oven with a splash of apple juice under foil. The cooking liquid can be skimmed and simmered as a thin glaze. Serve with coleslaw and corn.
Why the slow cooker works for babyback ribs
Babyback ribs are leaner than spare ribs, so they can go from tender to dry quickly in a hot oven. The slow cooker keeps the temperature low and the air humid, which gives the connective tissue time to melt without drying the meat.
What you give up is the smoky bark. The finish under the broiler brings back some of that caramelized edge, and the liquid smoke in the pot supplies the flavor you would normally get from a grill.
Another benefit is timing. You can start the pot in the morning and have ribs ready for dinner without watching a grill. The rack sections hold well on the WARM setting for up to an hour if guests run late.
Ingredient notes for tender ribs
Babyback ribs: pick racks with an even layer of meat and no bare bone showing at the ends. Racks around 2 pounds each fit the pot best.
Smoked paprika: it does most of the work in the rub, giving a smoky color and sweetness. Regular paprika will not give the same depth.
Liquid smoke: use a little. A tablespoon is enough for 4 pounds of ribs. More tastes artificial.
Apple juice: it adds a gentle sweetness and steam. Water works if you do not have it.
Barbecue sauce: pick a thick one. Thin sauce runs off the ribs under the broiler and burns on the foil.
Sauce: a little sweet and a little tangy suits pork best. Keep a second bottle of something hotter on the table for the people who want heat.
Tips for the best result
Remove the membrane: the thin skin on the bone side stays leathery even after hours of cooking and blocks the rub. Peeling it takes 30 seconds and changes the texture.
Stand them up: the most common mistake is laying the ribs flat in the liquid. That boils the meat and washes off the rub. Standing them against the wall keeps them above the liquid.
Handle with care: the ribs will be very tender when they come out. Slide a wide spatula underneath, or lift with two pairs of tongs, so the racks stay in one piece.
Season generously: ribs are mostly bone, so the rub does a lot of the flavor work. Press it on in a thick even layer and leave it on for at least 30 minutes before cooking, or overnight in the fridge for deeper flavor.
Skim the pot: the liquid left in the crock will have a layer of fat on top. Skim it off with a spoon before you save any for the table. The juices underneath are very good brushed over the ribs before the sauce goes on.
Swaps and variations
For a lighter rub, skip the brown sugar and use a sugar-free sauce. For heat, add a teaspoon more cayenne or use a spicy sauce. For a different flavor, swap the apple juice for cola or pineapple juice.
One swap that does not work is cooking the ribs frozen. They stay in the unsafe temperature range too long. Thaw them fully in the fridge first.
If you want more bite, add a tablespoon of Dijon mustard to the rub as a binder. It adds tang and helps the spices stay in place.
What to serve with ribs
Creamy coleslaw and corn on the cob are the easy classics. Mac and cheese, baked beans or potato salad round out a plate. Put a stack of napkins and a bowl for the bones on the table, and have extra sauce for dipping.
Storing, freezing and reheating
Refrigerate leftover ribs wrapped in foil for up to 4 days. Freeze them in a zip bag for up to 3 months, with a spoonful of sauce in the bag.
Reheat in a 300°F oven, covered with foil and a splash of juice, for 20 minutes. Finish with fresh sauce under the broiler. The microwave works but leaves the meat a little rubbery.
Babyback Ribs in Crockpot Slow Cooker at a glance
- Prep time: 15 minutes
- Cooking time: 8 hours
- Servings: 4 servings
- Ingredients: 12, led by racks babyback pork ribs (about 4 lb total), brown sugar, smoked paprika, garlic powder
Tips for Babyback Ribs in Crockpot Slow Cooker
Spare ribs also work, but add an hour on LOW. For a no-sugar rub, drop the brown sugar and use a sugar-free sauce. Leftover ribs keep 4 days in the fridge, wrapped tightly. Rewarm them in a 300°F oven with a splash of apple juice under foil. The cooking liquid can be skimmed and simmered as a thin glaze. Serve with coleslaw and corn.
Babyback Ribs in Crockpot Slow Cooker FAQ
How long does Babyback Ribs in Crockpot Slow Cooker take?
Babyback Ribs in Crockpot Slow Cooker takes 8 hours of cooking after 15 minutes of prep.
How many people does Babyback Ribs in Crockpot Slow Cooker serve?
This recipe makes 4 servings.
What do I need to make Babyback Ribs in Crockpot Slow Cooker?
12 ingredients, led by racks babyback pork ribs (about 4 lb total), brown sugar, smoked paprika, garlic powder. Amounts are in the recipe card above.
