Pork Loin Baby Back Ribs in the Crockpot
Pork loin baby back ribs in the crockpot give you tender, meaty ribs with no grill. You rub them with spices, stand them up around the cooker wall, and finish them under the broiler with sticky barbecue sauce.
Pork Loin Baby Back Ribs in the Crockpot
Course: Main CourseDifficulty: Easy6
servings20
minutes8
hoursBaby back ribs are coated in a sweet, smoky dry rub and cooked low until tender, then brushed with barbecue sauce and broiled to a sticky finish.
Ingredients
2 racks pork loin baby back ribs (about 4 lb total)
3 tablespoons dark brown sugar
1 tablespoon smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon chili powder
1 tablespoon kosher salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 cup apple cider vinegar
1/4 cup apple juice
1 tablespoon liquid smoke, optional
1 cup barbecue sauce, plus more for serving
1 tablespoon honey
Directions
- Remove the thin membrane from the back of each rack by sliding a knife under it and pulling it off with a paper towel.
- Mix the brown sugar, paprika, garlic powder, onion powder, chili powder, salt, pepper and cayenne in a bowl.
- Rub the spice mix all over both sides of each rack.
- Cut each rack into 3 or 4 sections that fit in the slow cooker.
- Pour the vinegar, apple juice and liquid smoke into a 6-quart slow cooker.
- Stand the rib sections up on their long edge around the wall, meaty side facing out. Do not stack them flat.
- Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours. The meat should be tender and pull back from the bone, and pork should be at least 145°F.
- Heat the broiler. Move the ribs, meaty side up, to a foil-lined sheet pan.
- Mix the barbecue sauce and honey. Brush it on the ribs.
- Broil for 3 to 5 minutes until the sauce bubbles and chars. Rest for 5 minutes, then cut into ribs.
Notes
- Do not add water or sauce for the cook, the ribs release their own juice. Pork loin back ribs are leaner than spare ribs, so do not cook them too long or they turn mushy. Keeps 4 days in the fridge and 3 months in the freezer.
Why ribs work in the slow cooker
Baby back ribs come from the upper part of the rib cage, near the loin, which is why they are meaty and leaner than spare ribs. They are tender when cooked slowly, and the slow cooker holds the low, wet heat they like without any grill tending.
The one thing the slow cooker cannot do is give the ribs a crust. That is why the last few minutes under the broiler matter: sauce caramelizes, edges char, and the ribs taste like they came off a smoker.
A last point is time. Baby backs need about eight hours on LOW, which means you can start them in the morning and have ribs at dinner with only the broiler step left.
What to buy and what to skip
Baby back ribs: Look for racks with a thick layer of meat over the bones, not bony ones. Two racks of about two pounds each fit well when cut into sections.
Brown sugar: It melts into the rub and helps the sauce stick and char under the broiler.
Smoked paprika and liquid smoke: Together they give the smoky flavor that you would get from a grill. A little liquid smoke goes a long way.
Apple cider vinegar: A small amount in the bottom of the cooker gives steam and a tangy edge.
Barbecue sauce: Pick a thick sauce that you enjoy. A thin sauce runs off during broiling.
Tips for tender ribs that still hold together
Take off the membrane: The silvery skin on the back is tough and blocks the rub. Peeling it takes 30 seconds and makes a real difference.
Stand them up: Stacking ribs flat makes them steam unevenly and fall apart. Standing them on their edge around the wall keeps them above the liquid.
Do not overcook: The most common mistake is cooking ribs until the bones fall out. Loin ribs get mushy when pushed too far. Stop when the meat pulls back from the bone and still holds its shape.
Broil with care: Sugar burns in seconds. Stay by the oven, keep the rack about six inches from the heat, and pull the ribs as soon as the sauce bubbles and darkens at the edges.
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Swaps and variations
Use a dry rub only and serve the sauce on the side for a lighter plate. Swap the barbecue sauce for a glaze of hoisin and honey for an Asian twist. Use apple juice instead of vinegar for a milder flavor. For a spicier rib, double the cayenne. Do not add a full cup of sauce at the start, it burns on the cooker walls and dilutes the rub.
For a sweeter finish, brush the ribs with sauce twice, once after the first minute under the broiler and again before serving. It builds a thick, sticky coat.
What to serve with ribs
Serve with creamy coleslaw, baked beans, cornbread and corn on the cob. Put out plenty of napkins and a bowl for the bones, and keep extra sauce at the table.
For a cookout feel, serve the ribs on a sheet pan lined with butcher paper in the middle of the table. A cold lemonade or iced tea fits the meal.
Storing and reheating
Refrigerate leftover ribs wrapped tightly for up to 4 days. For longer storage, freeze them in foil and a freezer bag for up to 3 months.
Reheat the ribs wrapped in foil in a 300°F oven for about 20 minutes, adding fresh sauce for the last few minutes. The microwave makes them rubbery.
Pork Loin Baby Back Ribs in the Crockpot at a glance
- Prep time: 20 minutes
- Cooking time: 8 hours
- Servings: 6 servings
- Ingredients: 14, led by racks pork loin baby back ribs (about 4 lb total), dark brown sugar, smoked paprika, garlic powder
Tips for Pork Loin Baby Back Ribs in the Crockpot
Do not add water or sauce for the cook, the ribs release their own juice. Pork loin back ribs are leaner than spare ribs, so do not cook them too long or they turn mushy. Keeps 4 days in the fridge and 3 months in the freezer.
Pork Loin Baby Back Ribs in the Crockpot FAQ
How long does Pork Loin Baby Back Ribs in the Crockpot take?
Pork Loin Baby Back Ribs in the Crockpot takes 8 hours of cooking after 20 minutes of prep.
How many people does Pork Loin Baby Back Ribs in the Crockpot serve?
This recipe makes 6 servings.
What do I need to make Pork Loin Baby Back Ribs in the Crockpot?
14 ingredients, led by racks pork loin baby back ribs (about 4 lb total), dark brown sugar, smoked paprika, garlic powder. Amounts are in the recipe card above.
