Slow Cooker Baby Back Ribs

1. Gather all ingredients.

2. Season ribs with salt and pepper.

3. Pour 1/2 cup water into the slow cooker, then add ribs. Scatter onion and garlic over top. Cover and cook on Low for 8 hours or High for 4 hours.

4. When the ribs are almost finished, preheat the oven to 375 degrees F (190 degrees C).

5. Transfer ribs from the slow cooker to a baking sheet; discard onion and garlic. Coat ribs with barbeque sauce.

6. Bake ribs in the preheated oven until sauce caramelizes and sticks to meat, 10 to 15 minutes.

7. Enjoy!

More About This Recipe:

This slow cooker ribs recipe will quickly become your favorite set-it-and-forget-it meal. The tender, fall-off-the bone meat is a surefire crowd-pleaser. 

How to Cook Ribs In the Slow Cooker

You'll find a detailed ingredient list and step-by-step instructions in the recipe above, but let's go over the basics:

Slow Cooker Ribs Ingredients

These are the ingredients you’ll need for this Crock-Pot baby back ribs recipe: 

• Ribs: For about six servings, you’ll need three pounds of trimmed baby back ribs. 
• Seasonings: The ribs are simply seasoned with salt and pepper. 
• Water: You’ll need about ½ cup of water. 
• Onion and garlic: Sliced onion and minced garlic lend bold flavor. 
• Barbecue sauce: Use store-bought or homemade barbecue sauce. 

How to Make Slow Cooker Baby Back Ribs

Here’s a brief overview of what you can expect when you make baby back ribs in the slow cooker: 

1. Add all the ingredients (besides the sauce) to the slow cooker. 
2. Cook on Low for 8 hours or High for 4 hours. 
3. Coat the ribs with sauce and bake until the sauce caramelizes. 

What to Serve With Slow Cooker Ribs

Explore our collection of Delicious Side Dishes for Ribs for delicious serving inspiration. Here are a few of the mouth watering ideas you’ll find: 

• Corn Fritters 
• Grandma's Collard Greens 
• Southern Dill Potato Salad

How to Store Slow Cooker Ribs

Store your cooked slow cooker baby back rib leftovers in an airtight container or wrap them tightly in storage wrap or aluminum foil. They'll last for up to four days in the refrigerator. Reheat in the microwave or on the stove.

Allrecipes Community Tips and Praise

“This is an easy recipe if you're a novice in the kitchen or just in a hurry,” according to Karen L Turk. “Set it up before you go to work and finish when you get home.”

“Best ribs we have ever had,” raves Christine Zyontz. “What an amazing, simple recipe! I cut them into four pieces before cooking. They were in the slow cooker for 8 hours on low and were fall-off-the-bone and so moist.”

“Easy and fantastic results,” says wayne chadwick. “Meat falls off the bone ... instead of water, you can use just about any liquid you want. I have done this with beer, root beer, cranberry wine.”

Editorial contributions by Corey Williams