Slow Cooker Baby Back Ribs Recipe -
Slow Cooker Baby Back Ribs Recipe
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Slow Cooker Baby Back Ribs
Have lip-smacking, saucy ribs ready just minutes after you get home from work. See more
  • READY IN 4+ hrs

Slow Cooker Baby Back Ribs

Recipe by  

"These are the best I've had, short of the actual grilling method of course! This is a very simple recipe that I came up with a few years ago. It's not rocket science, just ribs cooked in the slow cooker and finished in the oven. This is what I do when I want ribs during the week and have to work all day. I'm eating them within a half-hour of getting home, and they turn out perfect every time!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Season ribs with salt and pepper.
  2. Pour water into slow cooker. Layer the ribs into the slow cooker. Top the ribs with onion and garlic.
  3. Cook on High for 4 hours (or Low for 8 hours).
  4. Preheat oven to 375 degrees F (190 degrees C).
  5. Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbeque sauce.
  6. Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10 to 15 minutes.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 4 hrs 10 mins
  • READY IN 4 hrs 20 mins

Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2013

I was really skeptical about ribs in a slow cooker, so I tried this recipe twice to make sure that the first time wasn't a fluke. I am a convert, that's for sure. These were amazing! First time, I made it exactly as the recipe called for and these ribs were fall off the bone good. The second time, I added smoked paprika and garlic powder to the rub on the ribs before I put them in the slow cooker. I also used 1/2 cup of beer instead of the water (any liquid will add flavour). I cooked them on high in the slow cooker for 3 hours and 45 minutes. I covered a 9 x 11 baking dish with tin foil (to help with clean up) and put the ribs in the uncovered baking dish. I coated the ribs with bbq sauce and put them in the oven at 350F for 20 minutes. I pulled the ribs out and added another thin layer of bbq sauce before putting them back in the oven under the broiler for 7 to 10 minutes to get that crust on the top. The ribs were perfect. My family thanks you for this recipe which I will be using again and again! Amanda

Most Helpful Critical Review
Jan 11, 2013

Not bad, but the rib meat didn't have much flavor. If I try it again, I think I would marinate the meat overnight, and use a can of beer instead of water, to add more flavor.

Aug 23, 2012

These ribs were really good- I was surprised as the recipe was very simple and didn't take much time. My whole family really enjoyed these!

Nov 12, 2012

I have recently tried several BBQ rib recipes and this is the best one yet. I made it exactly the way the recipe was written and they were falling off the bone delicious!!

Feb 21, 2013

Marinade the night before with red wine vinegar, soy sauce, Worcestershire sauce, black pepper, olive oil, minced garlic and Dijon mustard. Then follow recipe as is.

Apr 05, 2013

Slow cooking makes the difference here. Instead of finishing in the oven, I basted with sauce and placed them on a medium-heat grill for 15-20 minutes. Turn every 5 minutes and baste the meaty side 1-2 more times until desired level of caramelization (is that a word?). Great recipe! We will use it every time we make ribs.

Jan 19, 2013

I made these today and they were INCREDIBLE. I followed the recipe exactly except for one addition. I marinated the ribs overnight in a mixture of Worchestershire, soy sauce, red wine vinegar, minced garlic, and sea salt. I served them with loaded baked potatoes, homemade rolls, and salad. Thanks for the fantastic recipe. I will definitely make my ribs like this from now on!!

Dec 03, 2013

This is an excellent "cheater" recipe for the most part. Still, it fell from perfection because the cooking time was too long. Hubs and I do far too much rib eating in our travels and one thing we've learned from the experts is that, contrary to popular belief, you don't WANT your ribs to fall off the bone. If that's the state they end up in they've been cooked too long (or stewed). We like our ribs tender, yet with the meat still clinging to the bone. I cooked them just short of 4 hours on high, and if I do this again I'd shorten that by an hour. The finish in the oven, however, was just right - 15 minutes at 375 degrees resulted in a sticky, caramelized, glazed exterior. I didn't bother with either the onion or garlic, but I did season them with a good rub seasoning a few hours before I started them in the Crock Pot. The bottom line? In spite of not being smoked or grilled, and in spite of too long a stint in the Crock Pot, these were some "D" fine ribs.


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  • Calories
  • 501 kcal
  • 25%
  • Carbohydrates
  • 32.4 g
  • 10%
  • Cholesterol
  • 117 mg
  • 39%
  • Fat
  • 29.6 g
  • 46%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 24.3 g
  • 49%
  • Sodium
  • 1106 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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