Slow Cooker Baby Back Ribs Archives

I cooked a big ole batch of baby back ribs in my slow cooker the other day. The recipe I used made for smoky barbecue-inspired ribs that came out tender and flavorful. These slow cooker roadhouse ribs are a tad bit different, but still tender and delicious. They’re packed with flavor, inside and out. There’s nothing worse than a rib whose flavor is only ‘skin deep’. You know the kind. Covered in sauce. You take one bite and as soon as you’re past the sauce … nothing. Nada. As boring as a cup of warm water. Not these ribs.

A Different Kind Of Rib

Now, sure, I’d prefer a rack of ribs off my smoker or grill, but sometimes that’s just not an option. And honestly, I can devour a rack of slow cooker roadhouse ribs just as quickly as one that has been smoked for 6 hours. They’re different. I don’t think they compete with each other. They’re different ways of cooking ribs, each with its own merits.

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Generous Capacity: 7-quart slow cooker that…
Cooking Flexibility: High or low slow cooking…

Get Saucy

I prefer a spicy BBQ sauce on these roadhouse ribs. Well, usually. Sometimes I go the sweet route instead. But whatever sauce I use, be it sweet or heat, I think one with a little smokiness to it is a must. That hint of cooked-outdoors makes you think you just pulled the ribs off your grill or smoker. Sure, we all know the truth is different.

The Broiler Thingy

It’s good to get a bit of a char and color on your ribs before serving them. I like to transfer to them to a baking sheet pan lined with foil and put them under the broiler for a few minutes. I put them meat-side up. I don’t flip them. I figure one side is enough. And I don’t use parchment paper, because that’s not a good thing to do under a broiler. Parchment paper and high heat do not like each other.

Also try my slow cooker rib tips.

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5 from 1 vote

Slow Cooker Roadhouse Ribs

These slow cooker roadhouse ribs are a tad bit different, but still tender and delicious. They’re packed with flavor, inside and out.

Course Main

Cuisine American

Keyword crockpot, ribs, slow cooker

Prep Time 15

Cook Time 8 5

Servings

Calories 87kcal

Author Inspired by a recipe from Bake At Midnite

Equipment

Ingredients

1 rack ribs baby back or St. Louis-style spareribs, membrane removed, cut into 3-4 bone sections if necessary to fit into your slow cooker
2 cans beer any style you like
1 small onion skinned, cut into quarters
2 cloves garlic minced
your favorite BBQ sauce

Instructions

Add all ingredients except for the BBQ sauce to your slow cooker.
Cook on low 6-8 hours or high 4-6 hours or until the meat has pulled back 1" from the bone. Stir every hour or so.
The ribs will be falling apart, so remove them carefully to a foil-lined baking sheet.
Brush the ribs on all sides with the BBQ sauce.
Place under an oven broiler on high for 5 or so minutes until the sauce is set and the ribs start to get a little char along the edges. Flip the ribs once.
Serve immediately, cutting into single bone servings if desired.

Notes

I prefer to use a hickory smoke-flavored BBQ sauce to give the ribs some of that ‘just off the smoker’ taste and aroma.

Nutrition

Nutritional values are approximate.

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I know my buddies on the grilling and smoker forums are going to give me grief over making slow cooker baby back ribs. But I am always up to trying something new (to me). Now, yes, I know these baby back ribs don’t sit in a smoker for 6 or so hours and get a beautiful smoke ring. But, they are tender, almost fall-off-the-bone tender, and with a little help, quite tasty. And hey, when it’s blowing 45 MPH winds outside with a wind chill well below 0, slow cooker baby back ribs will do just nicely. Actually, even if it’s 75 F and sunny out, these will do just nicely!

A Little Smokiness

Like with boiling ribs (ok, don’t hate me for boiling ribs!) before grilling them, you have to add something so that the ribs get some flavor to them. Last time I boiled ribs, I added Old Bay seafood boil seasoning. When I made these baby back ribs I added a drop or two of liquid smoke and a little smoky BBQ sauce to boot. Sure, it’s not the same as sitting over hickory smoke for a long time, but those smoky flavors do absorb into the meat as it cooks. We’re talking two little drops of liquid smoke here. Not the entire bottle.

You can add more authentic-like BBQ flavor by using a smoky BBQ sauce. My favorites come from Sweet Baby Ray’s. They have everything from traditional to smoky mesquite to spicy.

Sale

Crock-Pot 7-Quart Manual Slow Cooker, Family Size…

Generous Capacity: 7-quart slow cooker that…
Cooking Flexibility: High or low slow cooking…

Note (before anyone says anything about me mentioning boiled ribs): Ok, I get that boiling any kind of meat robs it of flavor. But I’ll stand by my belief that if you add a LOT of flavor to the water first, you actually will end up with great tender meat in the end. Sure, if you boil it crazy in just plain water you’ll end up with plain meat.

Also try my slow cooker Vietnamese ribs.

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5 from 1 vote