How to make slow cooker smoky babyback ribs

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When I moved to Georgia in my mid-twenties I quickly learned that barbecue—a word I erroneously used to describe grilling hot dogs and hamburgers—was not to be trifled with. My southern friends made delectable pulled pork and ribs, and it took hours, sometimes days! This slow cooker adaptation produces tender smoky ribs and requires only a few minutes of hands-on effort. Learn my quick and simple method for perfect ribs in the recipe below.
Barbecue and hoisin sauces provide the perfect balance of sweet and savory for these ribs. You don’t even need salt and pepper!
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Slow Cooker Smoky Baby Back Ribs
4-6
10 minutes
3 hours
3 hours, 10 minutes
1 teaspoon (5 ml) canola oil
2 pounds baby back pork ribs
1 tablespoon smoked paprika
1/4 cup bbq sauce
1/4 hoison sauce
Grease the inside of a 6-quart or larger crockpot with the canola oil.
Cut ribs into sections and rub with paprika.
Set ribs in the crockpot and cook on high for 3 hours or until fork-tender. Meanwhile, mix barbecue and hoisin sauces.
Remove ribs from crockpot and set on a foil-lined baking sheet. Brush with sauce and broil to finish, checking every minute or so to make sure they dont burn.
Pro Tip: If you like your ribs a little spicy, add a few dashes of hot sauce to the glaze.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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In order to achieve a rich and silky sauce, start off by whisking cream and chicken broth with cornstarch right in your slow cooker. Next, add your layers of Italian flavors such as sun dried tomato, onions, garlic and Italian seasoning.
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Remember to cook with your soul.
July 18   ·  
This recipe is a keeper.
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July 2   ·  
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