Juicy and Tender Slow Cooker Baby Back Ribs Recipe
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Slow cooker baby back ribs recipe is seriously the easiest way to get super tender, flavorful ribs without breaking a sweat. Just season the meat with a simple spice rub, coat it with a sticky sweet glaze, and let the slow cooker do its thing. You only need 5 minutes to prep, and then you can sit back while it cooks to fall-off-the-bone perfection.
I love dishes where you just set it and forget it, and slow cooker recipes are my go-to for that. My favorites include applesauce, oatmeal, and soups because they come together with minimal effort and pack a lot of flavor.
These slow cooker baby back ribs fit right in. Just season the ribs, set them to cook, and finish with a glaze. You’ll get tender, flavorful ribs that taste like they’ve been slow-cooked for hours. They’re always a hit at any gathering, so make extra if you’re sharing!
Why You’ll Love This Recipe
- Simple ingredients: Just a few basics from your pantry, and you’ll have a dish that looks and tastes impressive.
- Effortless cooking: Just set up the slow cooker and forget it. Let it do the work while you get on with your day.
- Make it your own: Easily tweak the spice blend and sauce to match your favorite flavors, whether you prefer classic BBQ, a spicy kick, or a tangy twist.
- Rich flavor: The mix of spices and sauce creates a deep, smoky, slightly sweet taste in every bite, and the honey-soy glaze adds a sticky, glossy finish.
- Tender and juicy: The slow cooking process makes the ribs so juicy and tender that they practically fall apart when you bite into them.
- Perfect for date night: Serve up restaurant-quality ribs without spending hours in the kitchen.
How to Make Slow Cooker Baby Back Ribs
Slow cooker baby back ribs are way easier to make than they look. Just coat the ribs with a simple glaze, rub them with a blend of spices, and pop them into the slow cooker.
To keep them nice and juicy, I like to brush on a little more glaze every hour. The result is a hearty, flavorful dish that always impresses, without much effort on your part.
For the full recipe with ingredients and instructions, just scroll down to the printable card!
Ingredients You Need
- Onion powder: Brings a hint of sweetness and a little extra flavor to the spice mix. It adds just enough depth without being overpowering.
- Paprika powder: Gives the ribs a nice smoky touch and that classic red color.
- Ground cumin: Adds a warm, earthy taste that pairs well with the other spices. It has a slightly nutty vibe that works great with the smoky-sweet flavors.
- Baby back ribs: These are small, tender pork ribs that usually come in a rack of 10-13 pieces. Look for meaty ones and be sure to remove the silverskin on the back so they turn out nice and tender.
- Garlic cloves: Fresh garlic brings a bold, savory flavor that really makes the glaze pop.
- Dark soy sauce: This adds a deep, rich flavor and gives the glaze a nice dark color. It makes the ribs taste a little more intense and savory.
- Sweet soy sauce: Sometimes called kecap manis. This sauce is thick and sweet, adding a nice balance to the salty ingredients.
- Honey: Naturally sweetens the glaze while adding a sticky, caramelized finish.
Step-By-Step Instructions
Slow cooker baby back ribs can’t be easier or more hands-off. You only need 3 simple steps to get tender, fall-apart ribs with just the right texture. They’re not too soft like pulled pork, but perfectly juicy and flavorful. Just follow the instructions below, and you can’t go wrong.
Step 1: Prep and season
Mix the spices in a bowl to create your dry rub. Generously coat the top side of the ribs, making sure the seasoning sticks well.
Step 2: Make the glaze
In the same bowl, combine the garlic, soy sauce, and honey. Mix until smooth. Use a brush to coat the top of the ribs with the glaze, saving any extra for later.
Step 3: Slow cook
Cut the ribs in half and place them in the slow cooker. Cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours. To keep them moist and flavorful, brush the ribs with the leftover glaze every hour.
Substitutions
This slow cooker baby back ribs recipe is super simple and uses basic ingredients, but feel free to switch things up with what you have on hand or prefer to use. Here are some quick and easy swaps:
- Onion powder: If you’re out, use finely minced dried onion or the same amount of garlic powder for a similar flavor boost.
- Paprika powder: Smoked paprika works well if you want a bit more depth, while cayenne pepper adds a mild kick.
- Ground cumin: Swap it out for ground coriander to keep a warm, earthy flavor profile.
- Baby back ribs: Spare ribs or country-style ribs are good alternatives. St. Louis-style ribs work too, but they might need a little extra cooking time.
- Garlic cloves: Fresh garlic is best, but in a pinch, use ½ teaspoon of garlic powder per clove.
- Dark soy sauce: Regular soy sauce mixed with a bit of molasses or Worcestershire sauce will give a similar rich taste.
- Sweet soy sauce: Use regular soy sauce and add a splash of molasses or Worcestershire sauce for that sweet-savory balance.
- Honey: Maple syrup works for sweetness, or use brown sugar if that’s what you’ve got on hand.
Expert Tips
- Boost the flavor: Season the ribs ahead of time and let them chill in the fridge for a few hours or overnight for deeper flavor
- Prep the ribs: To get super tender ribs, take off the silverskin from the back. This helps the seasoning and glaze soak in better. Just slide a knife under the thin layer, grab a corner with a paper towel, and peel it off. If it’s stuck, loosen more with the knife until you can pull it off.
- Stack for even cooking: If your slow cooker is small, cut the ribs into sections and stand them up around the sides.
- Easy cleanup tips: Use a slow cooker liner or foil to keep sticky glazes from making a mess.
- Extra sauce for serving: Set aside some of the glaze to use as a dip or to brush on just before serving for added flavor.
- Let them rest: After cooking, give the ribs 5–10 minutes to rest before cutting to lock in juices.
How to Store This Recipe
Keep leftover ribs fresh by storing them in an airtight container or wrapping them up tightly in plastic wrap or foil. You can refrigerate them for up to 4 days or freeze them for up to a month.
When you’re ready to eat, wrap the ribs in foil, put them on a baking pan, and heat in the oven at 250 F until warmed through. If they’re frozen, let them thaw in the fridge overnight before reheating.
What to Serve with Slow Cooker Baby Back Ribs
Slow cooker baby back ribs are always a hit, especially when served with classic barbecue sides. Coleslaw, carrot raisin salad, mashed potatoes, pumpkin pasta, and buttery cornbread are perfect for soaking up the tasty glaze.
Rice works well too, and cilantro lime rice adds a fresh twist. For a lighter option, pair the ribs with a green salad or grilled veggies. Baked beans, roasted potatoes, or corn on the cob also make great additions to the meal.
More Main Dishes To Try
Slow Cooker Baby Back Ribs Recipe
Ingredients
- ½ teaspoon onion powder
- ½ teaspoon paprika powder
- ½ teaspoon ground cumin
- 1 rack baby back ribs
- 4 cloves garlic minced
- ¼ cup dark soy sauce
- ¼ cup sweet soy sauce
- ¼ cup honey
Instructions
- Mix the spices in a bowl to create your dry rub. Generously coat the top side of the ribs, making sure the seasoning sticks well.
- In the same bowl, combine the garlic, soy sauce, and honey. Mix until smooth. Use a brush to coat the top of the ribs with the glaze, saving any extra for later.
- Cut the ribs in half and place them in the slow cooker. Cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours. To keep them moist and flavorful, brush the ribs with the leftover glaze every hour.
Notes
- Season the ribs ahead of time and let them chill in the fridge for a few hours or overnight for deeper flavor.
- To get super tender ribs, take off the silverskin from the back. This helps the seasoning and glaze soak in better. Just slide a knife under the thin layer, grab a corner with a paper towel, and peel it off. If it’s stuck, loosen more with the knife until you can pull it off.
- If your slow cooker is small, cut the ribs into sections and stand them up around the sides.
- Use a slow cooker liner or foil to keep sticky glazes from making a mess.
- Set aside some of the glaze to use as a dip or to brush on just before serving for added flavor.
- After cooking, give the ribs 5–10 minutes to rest before cutting to lock in juices.
