Emilie Meyer
Cooking pork baby back ribs in a crock pot is a great way to make tender, fall-off-the-bone meat with minimal effort. The slow cooker does most of the work, making it perfect for busy weeknights or easy weekend dinners. The key to this recipe is cooking the ribs low and slow, allowing the meat to become tender and buttery. You can also finish them off under a grill or broiler for a few minutes to add a char or some extra caramelization.
| Characteristics | Values |
|---|---|
| Meat | Pork baby back ribs |
| Weight | 3-4 pounds |
| Seasoning | Salt, pepper, smoked paprika, brown sugar, garlic powder, onion powder, cayenne pepper |
| Other ingredients | Water, onion, garlic, barbecue sauce |
| Cook time | 6-8 hours on low, 3-4 hours on high |
| Broil time | 2-5 minutes |
| Temperature | 275°F |
| Storage | Refrigerate for up to 4 days, freeze for up to 3 months |
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What You'll Learn
Choosing the right ribs
Type of Ribs:
Look for pork baby back ribs, also known as pork loin back ribs. These ribs are highly recommended for crockpot cooking due to their leaner, curvier, and shorter characteristics compared to other rib cuts. They are known for becoming tender in a relatively shorter time, around 6 to 8 hours of slow cooking.
Meatiness:
When selecting pork baby back ribs, opt for those with a good amount of meat on them. Look for well-marbled ribs with a decent layer of fat, as this will contribute to the succulence and flavour of the final dish. A full rack of pork baby back ribs typically weighs about 3 to 4 pounds.
Size and Fit:
Consider the size of your slow cooker and choose ribs that fit comfortably inside. If using a 6-quart slow cooker, a full rack of baby back ribs should fit nicely. You may need to curl the ribs around the sides of the cooker to ensure even cooking and heat distribution. If your slow cooker is smaller, you might need to cut the ribs into halves or thirds to ensure they fit properly.
Freshness and Quality:
Always choose fresh, high-quality ribs from a reputable source. Look for ribs with a bright colour and firm texture. Avoid any ribs with an off-putting odour or an excessive amount of liquid in the packaging, as these could indicate spoilage.
Membrane Removal:
For optimal tenderness and flavour absorption, it is recommended to remove the thin membrane from the back of the ribs. This membrane, also known as the silver skin, can be tough and prevent the ribs from absorbing the flavours of your rub or marinade. Removing it is optional but highly recommended.
Customisation:
Finally, consider customising your ribs to your taste preferences. If you prefer a more intense flavour, look for ribs with a good amount of marbling, which will enhance the overall flavour of the dish. Choose ribs with a thicker fat cap if you want juicier, more tender ribs. On the other hand, if you prefer a leaner option, opt for ribs with less fat.
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Preparing the ribs
Before seasoning the ribs, you'll want to remove the membrane from the back of the rack of ribs. Use a sharp paring knife to separate the meat from the top membrane layer, then pull off the membrane with your hands. If you're using a rub with ingredients like brown sugar that might burn, skip this step and leave the membrane on. The membrane will protect the ribs and keep them moist.
Next, you'll want to season the ribs. You can use a simple seasoning of salt and pepper, or make a dry rub with spices like smoked paprika, chilli powder, ground cumin, garlic powder, onion powder, salt, and pepper. Mix your chosen spices together in a bowl, then pat the ribs dry with paper towels and rub the seasoning all over the rack, making sure to cover both sides.
Finally, prepare your slow cooker. Curl the ribs around the sides of the slow cooker, or cut them into 2-3 pieces if your slow cooker isn't big enough. Adding a touch of water or broth to the bottom of the pot will create moisture and help tenderize the meat. You can also add sliced onions and garlic to infuse flavour into the ribs as they cook.
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Making a dry rub
Ingredients
For the dry rub, you will need a variety of spices and seasonings. The specific measurements can be adjusted to your taste preferences, but a typical blend includes:
- Brown sugar
- Smoked paprika
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Cayenne pepper (optional)
- Chilli powder
- Ground cumin
Mixing the Rub
In a small bowl, combine all the dry rub ingredients and mix them together thoroughly. You can adjust the quantities of each ingredient to suit your taste preferences or create your own unique blend by adding or removing spices. For example, one person substituted regular paprika for smoked paprika and dark brown sugar for light brown sugar, and it still turned out great.
Applying the Rub
Before applying the dry rub, it is recommended to remove the membrane from the back of the ribs. This step is optional but enhances the tenderness of the cooked ribs. Use a sharp knife to separate the membrane from the meat, then pull it off with your hands. Pat the ribs dry with paper towels, then generously coat both sides of the rack with the dry rub, pressing it into the meat to ensure an even coating.
Storage
If you have any leftover dry rub mixture, you can store it in an airtight container for future use. It will retain its flavour and freshness for several weeks, so you can easily make a larger batch to have on hand for your next rib cookout.
Customisation
Feel free to experiment with different ingredients and spices to create your own signature dry rub. For example, you can try adding or substituting with other spices like cumin, coriander, or mustard powder. Each variation will impart a unique flavour profile to your ribs, so you can customise your dry rub to suit your taste preferences or the theme of your meal.
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Cooking the ribs
Once the ribs are prepared, it's time to cook them in the crock pot. Place the ribs in the slow cooker, curling them around the inside if needed to fit. You can also stand them up along the edge of the pot, with the meatier side facing outwards. Add water to the crock pot—this creates moisture and helps regulate the temperature. You can also add other liquids like broth, beer, root beer, or cranberry wine instead of water. Adding onions and garlic to the pot will infuse flavor as the ribs cook and create a flavorful liquid that you can spoon over the ribs when serving.
Cover the crock pot with its lid and cook the ribs on low for 6 to 8 hours or on high for 3 to 4 hours. The longer cooking time on low heat will result in more tender meat. Check the ribs periodically to ensure they are cooking evenly and not drying out. If your crock pot runs hot, you may need to add more liquid during the cooking process.
Once the ribs are tender, you can finish them off by brushing them with your favorite barbecue sauce and placing them under a broiler for 2 to 5 minutes, or until slightly charred. This step adds extra flavor and gives the ribs a beautiful caramelized appearance. Alternatively, you can finish the ribs in the oven or an air fryer to achieve the desired level of doneness.
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Finishing the ribs
Firstly, remove the ribs from the crockpot. They will be very tender, so handle them with care. Place them on a large sheet pan or baking sheet. At this stage, you have the option to discard any onions and garlic used during the slow cooking process.
Now, it's time to add the barbecue sauce. Brush the sauce generously onto the ribs, making sure to coat all sides. You can use store-bought or homemade barbecue sauce, depending on your preference. For an extra saucy experience, consider dousing the ribs with 2 to 3 cups of sauce, ensuring that the sauce gets between the meaty ribs and the wall of the crockpot. This helps prevent the meat from adhering to the pot and burning.
After saucing, it's time to broil or grill the ribs. Place them under a broiler for 2 to 5 minutes, or grill them briefly, until you achieve the desired level of charring and caramelization. This step adds a beautiful finish to your ribs and enhances the flavour.
If you're looking for an extra crispy texture, you can transfer the sauced ribs to an oven preheated to 375 degrees Fahrenheit (190 degrees Celsius) for about 30 minutes. Alternatively, you can finish the ribs in an air fryer for a shorter period, such as 8 minutes at 375 degrees Fahrenheit.
Finally, serve your crockpot baby back ribs with your favourite sides, such as coleslaw, corn on the cob, or baked French fries. Enjoy the fall-off-the-bone tenderness and savoury flavours of your perfectly finished ribs!
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Frequently asked questions
Cooking times vary depending on the consistency you prefer. For fall-off-the-bone ribs, cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
You will need trimmed pork baby back ribs, water, onion, garlic, and barbecue sauce. You can also add a dry rub made with spices like brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper.
After adding the ingredients to the Crock-Pot, cook the ribs until tender. Then, brush the ribs with barbecue sauce and finish them in the oven or under a broiler for a few minutes to achieve a char or caramelization.
