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I’m a fan of low and slow when it comes to pork ribs, and I usually do them in the oven at 300 degrees for 3 hours.
But why not the Crock-Pot? That’s practically the definition of low and slow.
Indeed. These turned out succulent, and were no fuss. A win!
Hey, I couldn't take the picture AND hold the scissors, OK?
You know the trick of using your kitchen shears to cut ribs into the size you want, right? (First off, you have a heavy-duty kitchen shears that is to be used ONLY for kitchen food tasks. No box cutting, no construction paper cutting, no kid crafts. Food only!) Simply cut between the bones. I usually allow 3-4 ribs per person.
Spray your crock with nonstick spray, and plop ribs in.
Slap the lid on, and most importantly, be sure to tack a note on there about what time you started them, and/or what time you expect them to be done, and what temperature you selected (low or high)! 
The mind…it is a terrible thing to waste. And we can’t count on our memories now, can we?
When they’re done, you can put them in the refrigerator to save for another night, if you like (working on dinner ahead of time is highly advised!).
Or to eat them immediately, finish off with a glaze of barbecue sauce mixed with hoisin sauce, and give them a quick run under the broiler or on your grill, for a crispy exterior.
Recipe: Smoky Baby Back Ribs in the Crock-Pot
Summary: Low and slow is the way to go with baby back ribs, and the Crock-Pot or slow cooker does them perfectly. Finish these Smoky Baby Back Ribs with a sweet barbecue glaze under the broiler.
Ingredients
- 2 1/2 pounds baby back pork ribs
- 1/4-1/2 teaspoon smoked paprika
- Glaze: mixture of barbecue and Hoisin sauces (about 1 1/2 tablespoons each)
Instructions
- Spray inside of crock with nonstick spray. Cut ribs with scissors into 3- or 4-rib chunks and place in crock. Sprinkle with smoked paprika.
- Cook on HIGH for 5 hours (or LOW for 8-10 hours). Test with a fork to make sure they are tender.
- When ready to serve, remove ribs from crock, place them on a foil- or parchment paper-lined baking sheet, brush ribs with mixture of barbecue sauce and Hoisin sauce (mix at ratio of 1:1, or whatever ratio you prefer), and broil or grill ribs to finish them off. Watch carefully so they don’t burn (the sugar in the sauce will burn easily.)
- Serves 4.
Quick notes
Amount: You can increase the poundage of ribs if you have more people to feed. Just increase the glaze amount as well, for the finish.
Ingredient: Smoked paprika gives a smoky flavor to whatever it touches. Once you buy some, you will be hooked!
Preparation time: 7 minutes
Cooking time: 5 hours in Crock-Pot, 5 minutes under broiler
Number of servings (yield): 4
My rating
Welcome to my kitchen, where the oven is always on, and the fridge is packed with delectables! 
Thanks! These look simple and delicious! I really wanted a recipe that DID NOT cook the sauce in the slow cooker. Whenever I have put sugar in my crock pot it usually just seems to dissolve into a bitter taste. I thought about using cider vinegar but seeing you cook them with just seasoning is making me think that’s a good idea.
Trevor,
Yep, you can use the Crock-Pot any way you like to cook your ribs. I like to do the ribs with just a sprinkle of whatever seasoning I like (in this case smoked paprika), because then I can finish them under the broiler with whatever kind of sauce floats my boat the next day. Versatility is a plus!
[...] delicious looking recipes including these 5-ingredient gluten free flourless peanut butter cookies, Smoky Baby Back Ribs in the Crockpot and this Summer Mango Caprese Salad with Truffle Salt! Ultimately I ended up making her Swedish [...]
I’ll be trying these tomorrow for the 4th–it seems so effortless. I’ll let you know how they turn out.
Oh ! Those look delicious !
Dinner Idea: Baby Back Ribs in the Crock-pot! via Dorothy @Shockinglydelicious http://t.co/qTO5wRV0
Short ribs in crock pot tonight. Great minds! RT “@Shockinglydlish: Smoky Baby Back Ribs in the Crock-Pot. And you? http://t.co/UvPvgCzv“