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Baby back ribs garnished with chopped herbs sits on parchment paper atop a wooden cutting board.

Slow Cooker Baby Back Ribs Recipe

Author: Jessica Haggard
If you’re craving tender, flavorful ribs without all the fuss, this slow cooker baby back ribs recipe is just what you need. It only takes 5 minutes to get started. Simply season the ribs, place them in the slow cooker, and let it do the rest. You’ll end up with juicy, fall-off-the-bone ribs coated in a sticky, sweet, and savory glaze that’s downright irresistible!
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Course Appetizer, Main Course
Cuisine American
Servings 2 servings
Calories 813 kcal

Ingredients
 
 

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.
Serve: Slow cooker baby back ribs pair well with coleslaw, mashed potatoes, or cilantro lime rice. For a lighter side, try a green salad or grilled veggies.
Store: Store leftover ribs in an airtight container or wrap them in plastic wrap or foil. Keep in the fridge for up to 4 days or freeze for a month. To reheat, wrap in foil and warm in the oven at 250 F. If frozen, thaw in the fridge overnight first.

Nutrition

Calories: 813kcalCarbohydrates: 41gProtein: 61gFat: 47gSaturated Fat: 16gPolyunsaturated Fat: 8gMonounsaturated Fat: 20gTrans Fat: 0.4gCholesterol: 196mgSodium: 3491mgPotassium: 895mgFiber: 1gSugar: 36gVitamin A: 316IUVitamin C: 2mgCalcium: 121mgIron: 4mg
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