Easy slow cooker BBQ baby back ribs is the best way to make tender, fall off the bone ribs at home. The ultimate easy weeknight ribs recipe with dry rub or optional finishing with BBQ sauce in the oven.
Pour the broth into the slow cooker, it should coat the bottom of the vessel.
Place rack of baby back riibs on a sheet tray and remove the membrane from the bone side of the ribs. To remove the membrane start with a butter knife at an end and then grab the membrane with a paper towel for a better grip. The membrane should peel off in one piece.
Once the membrane is removed, liberally coat both sides of the rack of ribs with the dry rub. There should be no bare spots on the ribs. Pat the dry rub onto the ribs so it sticks.
If you have it, place a trivet into the bottom of your slow cooker. If not, don’t worry.
Curl the rack of ribs into a U-shape and place inside the slow cooker and add the cover to the slow cooker.
Cook the ribs on high for 4-6 hours or low for 8 hours. Do not open the slow cooker until at least 4 hours, or you will increase the cooking time considerably.
Remove the ribs from the slow cooker once the meat falls easily away from the bone.
If desired, preheat the oven to 400 F. Line a sheet tray with aluminum foil. Remove ribs carefully with tongs and place meat side up on a sheet tray. Lightly coat the meatier side of the ribs with BBQ sauce and cook for 10 minutes in the oven until caramelized.
Remove and serve with vegetables, cornbread or mac and cheese.
Notes
I’ve used both chicken and beef stock. Use whatever you have/prefer.
You can use spare ribs but they may be fattier.
The membrane is on the bone side of the ribs. It’s easier to find a spot that it’s already coming off and pull it with a paper towel.
Be sure to thoroughly cover the ribs in dry rub, every inch should be covered.
The ribs are delicious right out of the slow cooker if you use enough dry rub but I like the added flavor and caramelization of the BBQ sauce.
Store in the fridge with or without BBQ sauce and with or without bones in an airtight container for 3 to 4 days.