Baby Back Ribs in Crock Pot Recipe
Tender, juicy, and fall-off-the-bone delicious, these crock pot baby back ribs are the perfect comfort food. Slow-cooked to perfection and slathered in barbecue sauce, they’re a must-try!
Equipment
- Crock pot (slow cooker)
- Knife and cutting board
- Small mixing bowl
- Aluminum foil
Ingredients
- 2 racks of baby back ribs about 4 pounds total
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp black pepper
- 1 tsp salt
- 1/4 tsp cayenne pepper optional, for spice
- 1 cup barbecue sauce plus extra for serving
- 1/4 cup apple cider vinegar
Instructions
- Prepare the Ribs:
- Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off. This step ensures the ribs cook evenly and become more tender.
- Cut the ribs into sections that fit into your crock pot, usually 2–3 ribs per section.
- Season the Ribs:
- In a small mixing bowl, combine smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper.
- Rub the spice mixture generously over both sides of the ribs.
- Set Up the Crock Pot:
- Place the ribs in the crock pot, standing them upright along the edges to maximize space.
- Pour the apple cider vinegar into the bottom of the crock pot. This helps tenderize the meat as it cooks.
- Slow Cook the Ribs:
- Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the ribs are tender and the meat is nearly falling off the bone.
- Add Barbecue Sauce:
- Once the ribs are cooked, carefully remove them from the crock pot and place them on a baking sheet lined with aluminum foil.
- Brush barbecue sauce generously over the ribs.
- Optional Finish in the Oven:
- For a caramelized, sticky glaze, broil the ribs in the oven on high for 3–5 minutes, watching closely to avoid burning.
- Serve:
- Serve the ribs warm with extra barbecue sauce on the side. Pair with classic sides like coleslaw, cornbread, or baked beans for a complete meal.