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+ servings
A platter of tender short ribs
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4.34 from 6 votes

Slow Cooker Ribs

Slow cooker baby back ribs cooked in the crock pot are fall-off-the-bone delicious. The dry rub and caramelized barbecue sauce make these the BEST at our house, everyones favorite dinner.
Prep Time15 mins
Cook Time5 mins
Course: entree
Cuisine: American
Keyword: short ribs, slow cooker
Servings: 4



  • 2 tablespoons dark brown sugar
  • 1 ½ tablespoons smoked paprika
  • 1 ½ teaspoons cumin
  • 1 ½ teaspoons salt
  • ½ teaspoon garlic salt
  • ½ teaspoon onion salt
  • ½ teaspoon dry mustard
  • ¼ teaspoon pepper
  • ¼ teaspoon cayenne
  • ¼ teaspoon ground ginger


  • 2-3 lbs baby back pork ribs
  • ½ cup pineapple juice
  • 2 teaspoons rice vinegar
  • 1 teaspoon garlic minced


  • 1 cup tomato based BBQ sauce Rufus Teague Sweet Honey
  • ¼ cup honey
  • 1 ½ teaspoons apple cider vinegar
  • ½ teaspoon dry mustard
  • ¼ teaspoon red pepper flakes


  • In a small bowl, stir together all of the rub ingredients.
  • Rinse slabs of ribs and pat dry with paper towels. Remove the thin membrane from the back of the ribs by slicing it and then pulling it off. Reserve 1/2tablespoon of the rub. Sprinkle remaining rub on both sides of the ribs. Wrap in plastic wrap and chill for 8-12 hours.
  • Combine pineapple juice, vinegar and garlic and reserved rub in a 6 quart slow cooker. Cut the slab of ribs in half and stack in slow cooker. Cover and cook on high for 1 hour. Reduce to low and cook for 5 hours or until tender.
  • SAUCE: Stir together all ingredients in a small saucepan. Bring to a boil over medium heat, stirring often. Boil for 1 minute. Remove and cover to keep warm.
  • Preheat broiler with oven rack 10 inches below the heat. Remove ribs from slow cooker and place in a single layer in a foil lined rimmed pan. Brush both sides of ribs with the BBQ sauce and broil for 2-3 minutes on each side until caramelized. Serve with remaining sauce.
  • Can easily be doubled