Tender Slow Cooker Baby Back Ribs

Introduction

Few dishes satisfy a craving for rich, smoky, fall-off-the-bone meat like Tender Slow Cooker Baby Back Ribs. By harnessing the magic of low-and-slow cooking, this recipe transforms humble ribs into a succulent, flavor-packed centerpiece—requiring surprisingly little effort. Whether you’re feeding a crowd at a backyard gathering or simply want a homestyle comfort meal, this hands-off method yields reliably juicy, tender results every single time.

Why You’ll Love These Slow Cooker Ribs

What sets these baby back ribs apart is their incredible tenderness—achieved without firing up the grill or hovering over the stove. The slow cooker method not only keeps the kitchen cool, it also develops deep flavor by gently infusing the meat with a sweet, savory, and slightly tangy blend of spices and sauce. And because it’s nearly impossible to overcook the ribs in a slow cooker, even novice cooks will serve up melt-in-your-mouth meat, guaranteed.

Getting Ready: Trim, Season, and Prep

Start by patting your ribs dry and removing the thin silver membrane from the back of the rack—a small step that pays off in ultra-tender results. A homemade spice rub adds layers of flavor, while a favorite barbecue sauce gives the finished ribs their signature sticky, caramelized finish. For the cleanest prep possible, use a sturdy Bamboo Cutting Boards for Kitchen, Set of 3 to prep and season the ribs without worrying about messy juices on your counters.

If you want to add sliced onions or peppers beneath your ribs for extra flavor, chopping them quickly with the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper saves loads of time and keeps slices consistent.

Slow Cooking the Baby Back Ribs

Arrange the ribs “standing up” along the sides of the slow cooker or simply layer them flat, depending on its size. Pour in a splash of broth or apple juice for moisture, and let the slow cooker work its magic for several hours. To finish, brush the ribs with sauce and (if desired) crisp them under the broiler or in an COSORI Air Fryer 9-in-1 for a caramelized crust that perfectly contrasts the moist, tender meat.

Tips for Serving and Leftovers

Slice the ribs between the bones and pile them onto a platter lined with Reynolds Kitchens Brown Parchment Paper Roll for easy clean-up. Serve with classic sides like coleslaw or corn on the cob. If you have leftovers, store them in Rubbermaid Brilliance Food Storage Containers to keep the ribs fresh and ready for next-day sandwiches or salads.

Nutritional Information and Servings

This recipe serves four generous portions. A serving (with sauce) typically contains around 550–650 calories, depending on the amount of sauce and fat on the ribs. Enjoy as part of a balanced meal—there’s plenty of flavor here to satisfy any appetite.

Tender Slow Cooker Baby Back Ribs (Recap)

With just a few basic ingredients and a slow cooker, you’ll easily turn a rack of baby back ribs into a drool-worthy, crowd-pleasing main dish. The result: fork-tender ribs, deeply flavored and perfectly glazed, with minimal fuss and maximum reward.

Instructions

1. Prep the ribs by removing the silver membrane from the back. Pat dry with paper towels.
2. Mix the brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and (if using) mustard and chili powder in a small bowl.
3. Generously rub this spice mixture all over both sides of the ribs. Use your Bamboo Cutting Boards for Kitchen, Set of 3 to contain any mess.
4. (Optional) If using onions, slice them using the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper and scatter on the bottom of the slow cooker.
5. Coil or layer the ribs in the slow cooker. Pour the broth or apple juice around the sides (not directly on top).
6. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the meat is very tender but still holds together.
7. Carefully remove the ribs (they will be tender!) and place on a foil-lined baking sheet. Brush thickly with barbecue sauce.
8. Broil in the oven for 3–4 minutes or air fry in the COSORI Air Fryer 9-in-1 at 400°F for 4–6 minutes, until the sauce is caramelized and bubbly.
9. Rest for 5 minutes, then slice and serve on a platter lined with Reynolds Kitchens Brown Parchment Paper Roll.
10. Store leftovers in Rubbermaid Brilliance Food Storage Containers for up to 3 days.

Cook and Prep Times

Prep Time: 15 minutes

Cook Time: 6–7 hours (LOW) or 3–4 hours (HIGH)

Total Time: 6 hours 15 minutes–7 hours 15 minutes

Enjoy the easiest, juiciest baby back ribs you’ll ever taste—no grill required!