Slow Cooker Baby Back Ribs Recipe

Baby back ribs: The main part of the dish, these ribs are tender and cook well in the slow cooker.

Barbecue sauce: Adds a sweet and smoky flavor that coats the ribs.

Brown sugar: Sweetens the spice rub and helps create a caramelized finish.

Paprika: Gives a mild smoky taste and a nice color to the ribs.

Black pepper: Adds a bit of heat and depth to the seasoning.

Salt: Enhances all the flavors in the rub.

Garlic powder: Brings a savory, slightly pungent flavor.

Onion powder: Adds a subtle sweetness and depth to the spice mix.

One of the most important steps in making these slow cooker baby back ribs is removing the thin membrane from the back of the ribs. It might sound a little tricky, but once you get the hang of it, it’s pretty simple and makes a big difference in how tender your ribs turn out. Here’s how you do it:

1. Flip the ribs so the bone side is facing up. You’ll see a thin, silvery layer—that’s the membrane.
2. Use a butter knife or your fingers to gently loosen one corner of the membrane.
3. Once you have a grip, grab it with a paper towel (this helps because the membrane can be slippery).
4. Slowly pull it off in one piece. If it tears, just start again on another spot until it’s all gone.

Removing this membrane helps the spice rub and barbecue sauce soak into the meat better, making the ribs more flavorful and tender. If you leave it on, the ribs can end up a bit chewy and the flavors won’t get through as well.

When I first tried this, I didn’t remove the membrane and was surprised that the ribs were tougher than I expected. Now, I always take the extra few minutes to peel it off—it’s worth it! Plus, using a paper towel to grip the membrane is a little trick I learned that makes pulling it off much easier.

So, don’t skip this step. It’s a small move that really helps your baby back ribs turn out juicy and delicious after cooking low and slow in the slow cooker!

• baby back ribs - Substitute with pork spare ribs: Pork spare ribs are meatier and can be cooked in a similar manner, though they may require a bit more cooking time.

• barbecue sauce - Substitute with hoisin sauce: Hoisin sauce provides a sweet and tangy flavor similar to barbecue sauce, though it may have a slightly different taste profile.

• brown sugar - Substitute with honey: Honey adds sweetness and helps with caramelization, similar to brown sugar.

• paprika - Substitute with chili powder: Chili powder adds a similar color and a bit of heat, though it is spicier than paprika.

• black pepper - Substitute with white pepper: White pepper provides a similar peppery flavor but is slightly milder and less visually noticeable.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• garlic powder - Substitute with minced garlic: Minced garlic provides a fresh, robust garlic flavor, though it may alter the texture slightly.

• onion powder - Substitute with finely chopped onion: Finely chopped onion offers a fresh onion flavor, though it will change the texture of the rub.

• Allow the baby back ribs to cool completely at room temperature. This helps prevent condensation, which can lead to soggy ribs.

• Wrap each portion of ribs tightly in aluminum foil or plastic wrap. This ensures that the ribs retain their moisture and flavor.

• Place the wrapped ribs in an airtight container or a heavy-duty freezer bag. If using a freezer bag, make sure to squeeze out as much air as possible before sealing.

• Label the container or bag with the date and contents. This helps you keep track of how long the ribs have been stored.

• Store the ribs in the refrigerator if you plan to eat them within 3-4 days. For longer storage, place them in the freezer, where they can last up to 2-3 months.

• When ready to reheat, thaw frozen ribs in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the ribs.

• Preheat your oven to 250°F (120°C). Place the ribs on a baking sheet lined with aluminum foil.

• Brush the ribs with additional barbecue sauce to refresh their flavor and moisture.

• Cover the ribs with another piece of aluminum foil to prevent them from drying out during reheating.

• Heat the ribs in the oven for about 20-30 minutes, or until they are warmed through. If you prefer a slightly crispy exterior, remove the top foil during the last 5-10 minutes of reheating.

• Serve the reheated ribs hot, and enjoy them just as much as the first time!

• Oven Reheating Method:

  1. Preheat your oven to 250°F (120°C).
  2. Wrap the leftover baby back ribs in aluminum foil to retain moisture.
  3. Place the wrapped ribs on a baking sheet.
  4. Heat in the oven for about 20-30 minutes, or until the ribs are warmed through.
  5. For an extra touch, brush with additional barbecue sauce and broil for 2-3 minutes to caramelize the sauce.

• Microwave Reheating Method:

  1. Place the ribs on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 2-3 minutes.
  4. Check the ribs and continue to heat in 30-second intervals until warmed through.
  5. For a finishing touch, brush with barbecue sauce and microwave for an additional 30 seconds.

• Stovetop Reheating Method:

  1. Heat a skillet over medium heat.
  2. Add a splash of water or broth to the skillet to create steam.
  3. Place the ribs in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, turning occasionally, until the ribs are warmed through.
  5. Brush with additional barbecue sauce before serving.

• Slow Cooker Reheating Method:

  1. Place the ribs back in the slow cooker.
  2. Add a small amount of barbecue sauce or broth to keep them moist.
  3. Cover and heat on low for 1-2 hours, or until the ribs are thoroughly warmed.
  4. Optionally, finish with a quick broil in the oven to caramelize the sauce.

• Slow cooker: A countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, perfect for making tender ribs.

• Small bowl: Used to mix the spice rub ingredients together evenly.

• Measuring cups: Essential for accurately measuring the barbecue sauce.

• Measuring spoons: Used to measure out the brown sugar, paprika, black pepper, salt, garlic powder, and onion powder.

• Baking sheet: A flat, rectangular metal pan used in the oven to bake the ribs after slow cooking.

• Aluminum foil: Used to line the baking sheet for easy cleanup and to prevent the ribs from sticking.

• Basting brush: Used to apply additional barbecue sauce to the ribs before baking.

• Oven: Preheated to 375°F (190°C) to caramelize and make the barbecue sauce sticky on the ribs.

• Tongs: Handy for carefully removing the ribs from the slow cooker and placing them on the baking sheet.

• Knife: Used to remove the thin membrane from the back of the ribs.

• Cutting board: Provides a safe surface to prepare the ribs and remove the membrane.

Prepare the spice rub in advance: Mix the brown sugar, paprika, black pepper, salt, garlic powder, and onion powder ahead of time and store in an airtight container.

Use pre-made barbecue sauce: Save time by using your favorite store-bought barbecue sauce instead of making one from scratch.

Line the slow cooker: Use a slow cooker liner for easy cleanup, so you can spend less time washing dishes.

Pre-cut the ribs: Ask your butcher to remove the membrane and cut the ribs for you to save prep time.

Double the recipe: Cook extra baby back ribs and freeze them for a quick meal later.