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A plate of saucy, cooked pork ribs garnished with herbs, served with a small metal cup of barbecue sauce on the side. The ribs are tender, with some pieces pulled apart to show the juicy meat inside.

Sticky-Tender Slow Cooker Baby Back Ribs

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Slow cooker baby back ribs are tender, smoky, and fall-off-the-bone delicious, cooked low and slow in a tangy BBQ sauce. This easy recipe is simple to prepare with pantry spices and your favorite sauce, then finished under the broiler for a caramelized crust. Perfect for family dinners or weekend cookouts, these ribs make hosting easy and unforgettable.
Course Dinner
Cuisine American
Keyword BBQ, ribs, slow cooker, tender
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 8
Calories 411
Author Gina Dickson

Equipment

Ingredients

  • 3 pounds baby back ribs

Dry Rub

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 2 teaspoons chili powder mild
  • ½ teaspoon cayenne pepper optional
  • 1 teaspoon red pepper flakes optional

Cooking Sauce

  • ⅓ cup brown sugar
  • 1 cup BBQ sauce your favorite brand
  • ⅓ cup apple cider vinegar
  • 3 tablespoons Worcestershire sauce

BBQ Sauce Glaze and Dipping Sauce

  • 1 cup BBQ sauce your favorite brand

Instructions

Prepare the Ribs

  • Remove the silver skin from the back of the ribs. (see notes)
    3 pounds baby back ribs
    A slab of raw pork ribs on a white cutting board with green edges, alongside a knife partially wrapped in a paper towel and some loose meat and membrane scraps.
  • Pat the ribs dry with paper towels.

Make the Dry Rub

  • In a small bowl, combine garlic powder, onion powder, smoked paprika, pepper, salt, chili powder, cayenne pepper, and red pepper flakes.
    1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon black pepper, 1 teaspoon salt, 2 teaspoons chili powder, ½ teaspoon cayenne pepper, 1 teaspoon red pepper flakes
  • Rub the spice mixture all over both sides of the ribs.
    A large raw pork tenderloin coated with spices sits on a white cutting board with green edges. A small white bowl filled with spice mix and a spoon is beside the meat.
  • Allow the ribs to set in the fridge for one hour or overnight if you have the time for a deeper flavor.

Prepare the Sauce

  • In your slow cooker, whisk together 1 cup of BBQ sauce, brown sugar, apple cider vinegar, and Worcestershire sauce.
    ⅓ cup brown sugar, 1 cup BBQ sauce, ⅓ cup apple cider vinegar, 3 tablespoons Worcestershire sauce
    A light green whisk mixing smooth, glossy chocolate batter in a white mixing bowl.

Add the Ribs

  • Cut the slab of ribs in half. Place one half in the bottom of the slow cooker, then stack the second half on top.
    Raw, marinated pork coated in barbecue sauce sits in a white slow cooker, ready to be cooked.
  • Spoon the sauce over the top and then press the ribs down into the sauce. Note, they will not be submerged but will settle down into the sauce as they cook and become tender.

Cook

  • Cover with the lid and cook on Low for 6 hours or until the ribs are very tender, and easy to pull apart.

Finish in the Oven

  • Carefully remove the ribs and place them on a baking sheet lined with parchment paper.
  • Discard the cooking sauce; it tends to be greasy.
  • Brush with 1 cup of BBQ sauce on the bottom side and then flip over and brush on the top.
    1 cup BBQ sauce
    A baking sheet with parchment paper holds two sauced racks of ribs, a bottle of Ray’s Sweet & Smoky Barbecue Sauce, and a red-tipped basting brush.
  • Broil on the middle rack for 2 to 3 minutes, watching closely to avoid burning.

Notes

Storage & Reheating
  • Fridge: Store leftovers in an airtight container for up to 4 days.
  • Freezer:  Wrap tightly in foil or freezer-safe bags and freeze for up to 2 months. Label with the date so you can easily keep track. Thaw overnight in the fridge before reheating.
  • Reheating: Place ribs in a baking dish, cover with foil, and warm in the oven at 300°F until heated through. Add a splash of extra sauce to keep them moist. For a quick option, you can also microwave in short bursts, but cover to lock in moisture.

🔪 How to Remove the Silver Skin from Baby Back Ribs

You’ll need:
  • A butter knife
  • A paper towel
  • A cutting board

Step-by-Step Instructions:

1. Flip the ribs over (bone-side up).
You’ll see a thin, shiny, silvery membrane running across the bones — that’s what you’re removing.
2. Loosen the membrane.
Slide a butter knife under the membrane at one end of the rack (usually over a bone works best). Wiggle it gently to lift a section of the silver skin.
3. Grab with a paper towel.
Once you’ve lifted a corner, grab it with a paper towel — this helps you grip the slippery membrane.
4. Pull it off in one piece (if possible).
Pull slowly and evenly across the rack. It should peel off like plastic wrap. If it tears, just start again where it left off.

Nutrition

Serving: 1g | Calories: 411kcal | Carbohydrates: 41g | Protein: 21g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 1219mg | Potassium: 534mg | Fiber: 1g | Sugar: 33g | Vitamin A: 588IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 2mg
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