Crockpot Baby Back Ribs are simple to prepare and leave everyone's taste buds happy. The Best Slow Cooker Baby Back Ribs recipe is right here!
We live in a fast paced world and your slow cooker may have been pushed to the back corner of the pantry. It's time to dust it off and give it some love. Your crockpot has the power to transform even the toughest cuts of meat into tender, succulent masterpieces. And when it comes to baby back ribs – those meaty, flavorful delights that practically melt in your mouth – the slow cooker takes center stage in making perfect ribs that fall off the bone.
This crockpot baby back ribs recipe isn't just a weeknight wonder (although it certainly excels in that department). It's a game-changer for those special occasions when you want to impress without breaking a sweat. Think holiday gatherings, backyard barbecues, or that long-awaited family reunion. I love cooking ribs on game day and these slow cooker baby back ribs are your ticket to stealing the spotlight without sacrificing precious hours slaving away in the kitchen. Simply set it and forget it. It's the best way to cook.
So, whether you're planning a cozy family dinner or a grand celebration, get ready to channel your inner gourmet with the best slow cooker baby-back ribs recipe.
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Ingredients
- Ribs – Baby back pork ribs are tender, flavorful, and perfect for slow cooking. You can also use St. Louis-style ribs or country-style ribs.
- Garlic – Garlic brings a deep, rich flavor to the dish. If you're not a fan of garlic, you can omit it, but it does add a wonderful aromatic element. You can use garlic powder if you don't have fresh garlic.
- Soy Sauce – Soy sauce lends a savory umami flavor to the marinade. If you're looking to reduce sodium or prefer a different flavor profile, you could substitute with tamari (gluten-free soy sauce) or coconut aminos.
- Sweet Soy Sauce – Sweet soy sauce, also known as kecap manis, adds a sweet and slightly caramelized note to the ribs. If you can't find this sauce, you can mix equal parts of regular soy sauce and honey or brown sugar.
- Honey – Honey provides sweetness and helps balance the savory flavors. Maple syrup or agave nectar could be used as substitutes.
- Onion Powder – Onion powder adds depth and a hint of onion flavor without the texture of actual onions. You can use a small amount of finely chopped fresh onions.
- Paprika – Paprika contributes a warm flavor and a vibrant red hue. For a smokey falvor, use smoked paprika.
- Cumin – Cumin offers earthy and slightly nutty undertones. If you don't have cumin or want to try something different, ground coriander or chili powder can be intriguing substitutions.
See recipe card for quantities.
Instructions
- Season the rack of ribs with the dry seasoning and combine the ingredients for the marinade.
2. Brush the baby back ribs with the wet marinade until well coated.
3. Cut the ribs in half and place them in the slow cooker. Cook for 6-8 hours on low or 4-5 hours on high.
4. Remove ribs from slow cooker when fully cooked and tender. Let cool for a few minutes. Slice before serving.
Hint: Ribs can be placed under the broiler for a few minutes before serving if you like a crust on them.
Variations/ Substitutions
- Gluten Free - To make this crockpot baby back ribs recipe gluten free you will need to substitute the soy sauce with tamari or amino acids.
- Swap The Meat - Instead of baby back ribs, use St. Louis-style ribs or country-style ribs.
- Add Some Spice - If you're a fan of heat, kick up the flavor by adding some crushed red pepper flakes or a dash of cayenne pepper to the marinade.
- Add Coffee or Cocoa – For a unique and complex flavor profile, consider adding a teaspoon of finely ground coffee and a pinch of unsweetened cocoa powder to the marinade. This unexpected duo can add depth and richness to your ribs.
- Swap the Seasoning – Replace the seasoning blend with your favorite herbs and spices. This homemade beef seasoning is a great option.
- Make them Smoky - Adding a few drops of liquid smoke to your ribs is an easy way to make them taste more like BBQ.
Equipment
The slow cooker is a bit of an unsung hero in the kitchen. Its gentle heat transforms ingredients into marvels of flavor and tenderness. The magic lies in its ability to allow flavors to meld and intertwine over hours. The result is a dish that is rich and utterly satisfying. But perhaps its greatest charm lies in its "set it and forget it" ethos – a respite from the usual hustle and bustle of the kitchen. If you are in the market for a new crock pot, this is my favorite slow cooker.
Storage
Wrap the crockpot ribs tightly with plastic wrap or aluminum foil, or transfer them to an airtight container. Store in the fridge for up to 4 days. Ribs can also be frozen for around 2-3 months for optimal quality.
To maintain texture when reheating, preheat your oven to a low temperature (around 300 degrees F) and reheat the ribs on a baking sheet covered with foil. Brush with some sauce or juice to prevent drying out. Heat until warmed through, about 15-20 minutes. If frozen, thaw the ribs in the refrigerator before reheating.
Slow Cooker Rib Cooking Tips
- Opt for fresh, high-quality baby back ribs. Look for meat that is well-marbled and not overly trimmed, as some fat will render during cooking and add flavor and tenderness.
- Remove the thin membrane from the back of the ribs. This allows the flavors to penetrate better and ensures a more tender end result.
- If you have time, marinate the ribs in the sauce overnight before cooking.
- Cooking on low for a longer time will lead to more tender ribs.
- Avoid opening the lid frequently, as this lets out precious heat and steam. Allow the magic to happen without interruption.
- About halfway through the cooking time, consider basting the ribs with the liquid in the slow cooker. This adds an extra layer of flavor and helps keep the ribs moist.
- For that delightful caramelized finish, transfer the ribs to a baking sheet and broil them in the oven for a few minutes after slow cooking. Keep a close eye on them to prevent burning.
- Let them rest for a few minutes before slicing. This allows the juices to redistribute, resulting in even more succulent bites.
- Serve extra marinade as a sauce on the side. You can simmer it on the stove to thicken it slightly and use it as a drizzle over the ribs. You can also serve these with your favorite barbecue sauce such as this Easy Pineapple BBQ Sauce.
FAQs
Yes, you can adapt this recipe to other rib varieties, such as spare ribs or St. Louis-style ribs. Just adjust the cooking time as needed since different types of ribs may have varying sizes and thickness. I think baby backs are the best ribs for this recipe but that is just my personal preference.
Removing the membrane, also called the silver skin, from the back of the ribs makes the finished ribs much more tender and juicy. It's not required but its easy to remove the membrane and improves the taste and texture.
If you're aiming for a less sweet flavor, reduce the amount of sweet soy sauce and honey in the recipe. You can also balance the sweetness with a bit more soy sauce or even a touch of vinegar.
Yes, finishing the ribs on a grill can provide that sought-after smoky char. After slow cooking, transfer the racks of ribs to a preheated grill and brush with additional sauce. Grill for a few minutes on each side until nicely caramelized.
Serving Suggestions
The meaty goodness of this crockpot baby back ribs recipe can be balanced with a variety of side dishes. Classic pairings include coleslaw, cornbread, braised greens, potato salad, French Fries and baked beans.
These are my favorite sides to serve with this crockpot baby back ribs recipe:
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RECIPE
Slow Cooker Baby Back Ribs
Ingredients
- 1 rack baby back ribs
- 4 cloves peeled garlic
- ¼ cup soy sauce
- ¼ cup sweet soy sauce
- ¼ cup honey
- ½ teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cumin
Instructions
- Trim the ribs of any extra fat and remove the rib membrane from the underside of the ribs.
- Mince the garlic and add the dark soy sauce, sweet soy sauce and honey to a small bowl. Mix until well combined. Combine the onion powder, paprika powder and cumin. rub the ribs with dry rub.
- Rub the ribs with dry rub. Brush the soy sauce mixture over the ribs until evenly and well coated.
- Cut the ribs in half and place them in the slow cooker. Cook for 6-8 hours on low or 4-5 hours on high.
- Remove ribs from slow cooker when fully cooked and tender. Let cool for a few minutes. Slice before serving.
Notes
Nutrition
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Tara
Ooooh, these baby back ribs look so good! The flavors sound fantastic and I love how easily they come together in the slow cooker.
Brandi
This is hands down the best way to make ribs. Love this recipe!
Chenee
I've always wanted to try making ribs in the slow cooker. These look amazing!
Casey
I'm so excited to try these. They look delicious!
Kim
Such an easy way to make ribs! The hardest part was waiting for them to finish cooking because they smelled so good!