Slow Cooker Baby Back Ribs (Easy Pantry Recipe)

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Slow Cooker Baby Back Ribs (Easy Pantry Recipe)

Tender, juicy baby back ribs cooked low and slow with a simple dry rub made from pantry staples, then finished with barbecue sauce for maximum flavor. Perfect for chilly weekends, game days, or anytime you want hands-off comfort food.

Why You’ll Love This Recipe

  • Set it and forget it — no oven or grill required

  • Fall-off-the-bone tender ribs every time

  • Uses simple pantry spices

  • Perfect for cold weather meals

  • Easy to customize with your favorite BBQ sauce

Ingredients

Serves 6–8

  • 2–3 racks pork baby back ribs, membrane removed

  • 4 teaspoons chili powder

  • 3 teaspoons seasoning salt

  • 2 tablespoons brown sugar

  • 1 teaspoon garlic powder

  • ½ teaspoon onion powder

  • ½ teaspoon black pepper

  • 1 cup barbecue sauce (plus more for serving)

Instructions

1. Prep the Ribs

Pat ribs dry with paper towels. If not already removed, peel off the membrane from the back of the ribs.

2. Make the Dry Rub

In a small bowl, mix:

  • Chili powder

  • Seasoning salt

  • Brown sugar

  • Garlic powder

  • Onion powder

  • Black pepper

Rub the mixture generously over both sides of the ribs.

3. Load the Slow Cooker

Curl the racks and place them standing upright along the edges of the slow cooker (bone side against the wall), as shown in the image. Overlapping is fine.

4. Cook Low & Slow

  • LOW: 7–8 hours (best texture)

  • HIGH: 4–5 hours

Ribs are done when they’re very tender and pull away easily from the bone.

5. Add BBQ Sauce

During the last 30 minutes, brush ribs with barbecue sauce. Cover and continue cooking.

👉 Optional but recommended:
Transfer ribs to a baking sheet, brush with extra sauce, and broil for 3–5 minutes for caramelized edges.

Tips for the Best Slow Cooker Ribs

  • Don’t add liquid — ribs release their own juices

  • Low heat = best texture

  • Use a liner for easy cleanup

  • Want heat? Add cayenne or smoked paprika

  • Sweet BBQ? Mix sauce with a splash of honey

Serving Suggestions

  • Creamy coleslaw

  • Cornbread or biscuits

  • Mac & cheese

  • Roasted potatoes

  • Steamed green beans

Storage & Reheating

  • Refrigerate: Up to 4 days

  • Freeze: Up to 2 months (wrapped tightly)

  • Reheat: Oven at 300°F covered with foil, or microwave with extra sauce

Nutrition Information (Approximate, per serving)

  • Calories: 520

  • Protein: 38g

  • Fat: 32g

  • Carbohydrates: 18g

  • Sugar: 12g

  • Sodium: 780mg

(Values vary based on BBQ sauce and portion size)

Benefits of Slow Cooker Ribs

  • Keeps meat moist and tender

  • Less fat splatter than oven cooking

  • Perfect for busy or cold days

  • Great for feeding a crowd

Frequently Asked Questions

Q: Can I use spare ribs instead?
A: Yes! Cook on LOW for 8–9 hours since they’re thicker.

Q: Do I need to brown the ribs first?
A: Nope — totally optional. Broiling at the end gives plenty of flavor.

Q: Can I prep these ahead of time?
A: Absolutely. Rub ribs the night before and refrigerate until cooking.

Q: What’s the best BBQ sauce?
A: Whatever you love! Sweet, smoky, spicy — all work great.

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