Slow Cooker BBQ Baby Back Ribs – the easiest way to make tender, fall-off the bone ribs. If you have never made ribs because they seem too complicated or time consuming, this is the perfect recipe.
Slow Cooker BBQ Baby Back Ribs
Slow Cooker Baby Back Ribs are so tender, they fall right off the bone. The slow cooker can be the first or only step for cooking ribs. You can cook them all day in the slow cooker, and finish them off under the broiler or on the grill. You can also serve them right from the slow cooker.
Slow Cooker Baby Back Rib Ingredients
- 2 Racks Baby Back Ribs
- BBQ Sauce – use your favorite store bought sauce and add the ingredients below for extra flavor
- Molasses – the brand I use is called Grandma’s Molasses.
- Ketchup – for added sweetness to the sauce. Any ketchup brand you regularly use is fine.
- Apple Cider Vinegar – White Wine Vinegar works as a substitute.
- Brown Mustard – You can use spicy brown mustard for an extra kick.
- Garlic powder, onion powder, brown sugar, salt and pepper
How To Make Slow Cooker BBQ Ribs
Make sure to scroll to recipe card for complete directions.
- Start with two racks of baby back ribs.
- Remove membrane on both racks. Note: Some racks will already have the membrane removed.
- Season ribs with salt, pepper, and brown sugar.
- Place ribs in slow cooker with meaty side facing wall of slow cooker.
- In a medium sized bowl, whisk together BBQ sauce, molasses, ketchup, apple cider vinegar, brown mustard, onion powder, and garlic powder.
- Pour BBQ sauce mixture over ribs and cook on low 6-8 hours, or until fork tender.
- Some bottled BBQ sauces can be very high in sodium, so take that into account when seasoning the ribs and adjust salt accordingly.
- The extra sauce ingredients add more flavor to the recipe, but just BBQ sauce will work as well.
- Cooking time for one rack of ribs will be the same, just adjust seasoning and BBQ sauce to half.
- Broil ribs on high for about 5 minutes in oven to further caramelize BBQ sauce.
How to Remove the Membrane from Baby Back Ribs
The first thing to know is that some racks already come with the membrane removed. You’ll know if the membrane is still attached if you can see a silvery layer across the back side of the rack of ribs. This is the easiest technique for me: Use a paring knife in the middle of the rack to lift the membrane up and separate it from the rack. Then use a paper towel to grab the membrane and gently, using consistent pressure, pull it off in one piece. Some people recommend grabbing the membrane from the sides, but I feel like there isn’t enough tension to get a good grip.
- 2 racks Baby Back Ribs between 2-3 pounds each
- 2 tablespoons brown sugar
- Kosher salt and black pepper
- 3 cups BBQ Sauce
- 1/2 cup molasses
- 1/2 cup ketchup
- 1/4 cup apple cider vinegar
- 3 tablespoons brown mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Start by removing membranes if still attached. Season ribs and place in slow cooker with meaty part facing wall of slow cooker.
In a medium bowl, whisk together BBQ sauce, molasses, ketchup, apple cider vinegar, mustard, onion powder and garlic powder. Pour over ribs and cook on low for 6-8 hours.
Serve warm with additional BBQ sauce.
Optional step: Broil ribs, in oven, on high for about 5 minutes after removing from slow cooker.
What to Serve with Ribs
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