How to Slow-Cook Baby Back Ribs

Learn how to make saucy, delicate barbecued baby back ribs in 5 easy steps.

Baby back ribs are cut from the lower back rib segment of a pig's midsection.  They are meatier and leaner than extra ribs, which come from the belly area. Each rack typically contains 10 to 13 ribs and gauges 1.75 to 2 pounds. Experience the fall-off-the-bone integrity of baby back ribs from a slow cooker with the tips below.


Step 1: Cut ribs into serving-size portions

Using a large chef's knife and cut the ribs into two- to three-rib portions.


Tip: For appetizer-size portions, request your butcher to cut the ribs in half lengthwise.


Step 2: Add a rub

• Many recipes require a rub or seasoning mixture to be added to the ribs before cooking. This step is optional.
• Sprinkle each rib segment evenly with a spice or herb mixture.
• Rub the mixture into the ribs by using your fingers. Tip: If time permits, apply the seasoning rub to the ribs a couple of hours before cooking to allow the flavors to soak into the meat.

Step 3: Broil the ribs

• While it's not essential, caramelizing the ribs before slow cooking caramelizes the outside of the meat, adding flavor.
• Place the ribs on the unheated rack of a grill container.
• Preheat grill.
• Cook ribs 6 inches from the heat for about 10 minutes or until browned, turning once.

Step 4: Slow cook the ribs

• Transfer the rib portions to your slow cooker.
• Pour the prepared sauce or purchased sauce over the ribs.
• Cover and cook on low-warm setting for 6 to 7 hours or on high-warm setting for 3 to 3-1/2 hours.

Step 5: Transfer ribs to a platter

Using tongs, exchange each rib portion to a serving platter.


If necessary, thicken the sauce: If using low-warm setting, turn to high-warm setting. In a small bowl combine 2 tablespoons cornstarch and 2 tablespoons cold water; blend into sauce. Cover and cook for 15 minutes more or until the sauce is thickened. (Cover the ribs with foil to keep them warm as the sauce thickens.)