Slow Cooker Baby Back Ribs Recipe

Hello everyone! I authored this recipe and I want to express my gratitude for all the feedback, both positive and negative, and for the adaptations everyone made to suit their preferences. After considering some of the suggestions, I made some tweaks to enhance the recipe further. I substituted water with Pepsi, incorporated a teaspoon of liquid smoke, and seasoned the ribs with a blend of salt, pepper, garlic powder, onion powder, and brown sugar. I followed the instructions by adding onion and garlic as directed, and cooked them on high for just under 4 hours, adhering to the remaining steps. With these modifications, I have grown to adore the recipe even more (though it is already deemed excellent by many)! While I acknowledge that some prefer falling-off-the-bone ribs, I personally believe that good ribs should offer a satisfying bite and some resistance when eaten. Depending on your slow cooker, adjust the cooking time accordingly—mine usually yields perfectly cooked ribs between 3.5 and 4 hours. Once again, thank you all for the valuable feedback! ~Norah

I was initially hesitant about cooking ribs in a slow cooker, but after trying this recipe twice to confirm the results, I can confidently say that I am now a believer. These ribs turned out absolutely amazing! The first time, I followed the recipe exactly as written and the ribs were incredibly tender and flavorful. The second time around, I decided to enhance the rub by adding smoked paprika and garlic powder to the mix before placing the ribs in the slow cooker. I substituted water with 1/2 cup of beer for added flavor. Cooking the ribs on high for 3 hours and 45 minutes yielded fantastic results. For the finishing touch, I transferred the ribs to a 9 x 11 baking dish lined with tin foil for easy cleanup. After coating the ribs with BBQ sauce, I placed them in the oven at 350F for 20 minutes. I then applied another layer of BBQ sauce before broiling the ribs for 7 to 10 minutes to achieve a delicious crust on top. The end result was perfection. My family absolutely loved this recipe, and I will definitely be making it again in the future. Thank you, Amanda, for sharing this wonderful recipe that has now become a staple in our kitchen!

Marinate overnight with a mixture of red wine vinegar, soy sauce, Worcestershire sauce, black pepper, olive oil, minced garlic, and Dijon mustard for maximum flavor. Proceed with the recipe as directed for delicious results.

This recipe is a great shortcut for making ribs, but it didn't quite hit the mark due to the lengthy cooking time. My husband and I have eaten a lot of ribs during our travels, and one thing we've learned is that overcooked ribs, falling off the bone, are not ideal. We prefer our ribs to be tender with the meat still clinging to the bone. I cooked them for almost 4 hours on high, but if I make them again, I would reduce the cooking time by an hour. The final step in the oven, however, was perfect - 15 minutes at 375 degrees gave the ribs a sticky, caramelized glaze. I skipped the onion and garlic, but I did season them with a good rub a few hours before starting them in the Crock-Pot. Despite not being smoked or grilled and being cooked too long in the Crock-Pot, these ribs turned out really delicious.

I've been using my crockpot to make ribs ever since I first saw this video on YouTube! I follow a few key steps: I start by applying a mustard binder and dry rub to the ribs, then wrap them in aluminum foil. I like to add onions, garlic, and sometimes bacon slices inside the foil to enhance the flavors. Alternatively, I've also tried using just a rub, BBQ sauce, and liquid smoke - all with great results. I sometimes place a foil trivet at the bottom of the crockpot to infuse the ribs with apple juice for added flavor. I always cook the ribs on low for 4 hours before flipping them over to ensure the juices distribute evenly throughout the meat. This method has definitely made a difference compared to flipping them halfway through. Trust me, you won't go back to the old way of cooking ribs after trying this. No need for constant monitoring - it's a hands-off process that yields delicious results. Give it a try - you won't regret it!

I cut my ribs into 4 pieces and meticulously removed the silver skin and excess fat. Having experience with venison, I knew that this step would be worthwhile. For seasoning, I added Montreal steak spice along with salt and pepper, pressing it in with my hands on both sides of the ribs. I then poured A1 sauce over them in the Crock-Pot and used 1 1/2 cups of beef soup stock instead of water. When the ribs were done, the liquid left in the Crock-Pot made a delicious gravy that could be saved for later. I added carrots, onions, and celery to the pot about an hour before it was finished. Finishing the ribs in the oven by basting them with BBQ sauce was the perfect touch. The ribs turned out amazing, falling off the bone with little effort. This recipe was outstanding and exceeded my expectations. I even had leftovers, which reheated well for another meal. This dish could easily be pre-cooked, plated, and reheated in the microwave for convenience. Overall, it was a fantastic meal that easily served four people.

Delicious and straightforward recipe! These ribs are truly the best I've ever cooked. Following the suggestions from other reviewers, I used RootBeer instead of water and whipped up a mix of salt, pepper, garlic powder, onion powder, and brown sugar to season the ribs. I also included chopped onion and garlic powder since I was out of garlic cloves. Slow-cooked on low for 8 hours, then baked according to the instructions. I will definitely be making this dish again!

I thoroughly enjoyed the ribs I made following this recipe with a few tweaks. I added brown sugar, onion powder, and garlic powder to the rub in addition to the salt and pepper called for in the recipe. Instead of water, I used Diet Coke in the slow cooker and cooked on high for 4 hours. I did a taste test with different BBQ sauces, Sweet Billy Ray's and Safeway store brand, and Safeway's sauce was the clear winner! The meat turned out tender and succulent, melting in my mouth without falling off the bone too easily. Eating these ribs was a delicious and enjoyable experience!

Review rewritten: This recipe is a breeze! Instead of using just salt and pepper, I created a rub called 5-4-3-2-1. It consists of 5 tablespoons of brown sugar, 4 tablespoons of kosher salt, 3 tablespoons of freshly ground pepper, 2 tablespoons of Chinese 5 spice powder, and 1 tablespoon of onion powder. Simply rub this mixture all over your ribs, then let it sit in the refrigerator overnight or for a few hours. Proceed with the remainder of the recipe as directed. For added flavor, I like to use either Coca-Cola or Dr. Pepper instead of water.

These ribs were absolutely fantastic and incredibly simple to make! Following the suggestions of fellow reviewers, I marinated the ribs overnight using a mixture of olive oil, apple cider vinegar, Worcestershire sauce, soy sauce, garlic powder, and pepper. This marinade really infused the ribs with amazing flavor! I substituted beer for water in the crock pot, which added even more depth to the dish. Cooking them on high for 3 1/2 hours resulted in perfectly tender and delicious ribs!

These ribs are absolutely fantastic! I marinated them overnight with a dry rub consisting of garlic powder, onion powder, cumin, paprika, brown sugar, chili powder, cayenne pepper, salt, and black pepper. I followed the slow cooker instructions exactly and made slight modifications for the oven method. Baked at 350 degrees for twenty minutes, then added a second layer of BBQ sauce and cooked for an additional 20 minutes. These ribs might just be the best I've ever had!

My husband suggested that step 7 should have been "grab some napkins" 😄

Review rewritten: This was my first attempt at making ribs and they turned out absolutely delicious. I decided to use Diet Coke instead of beer or beef broth, and I also added a touch of chicken stock flavoring. Other than these minor tweaks, I followed the recipe as directed. To finish, I topped the ribs with some leftover City Barbecue sauce before baking them in the oven. This dish was a hit and I will definitely be making it over and over again.

I love using beef broth. The meat always turns out incredibly tender without fail.

I picked up some back ribs from my local butcher and tried out an excellent recipe.

I made these yesterday and thought they were fantastic. My husband loved them too.

I recently tried making these ribs and they turned out to be the best I've ever tasted. I used low-sugar apple juice and cooked them on high for 4 hours. Next time, I plan to add a salt and pepper rub to see if it enhances the flavor. I highly recommend trying this recipe. It's convenient to use a crock pot during the summer months to avoid heating up the kitchen with the oven.

So simple to use! Just set it and let it do its thing while you enjoy. This recipe is a regular in my kitchen and my family absolutely adores it!

I like to precut 1-inch spaces between each rib bone for easier separation after cooking. Additionally, I prefer substituting 1/2 cup of apple juice for water in the recipe.

This recipe turned out to be much simpler than I anticipated. With only a few steps to follow, the taste is absolutely amazing! I have prepared this dish numerous times and I definitely plan on making it again and again. Thank you!