Smoky Baby Back Ribs in the Crock-Pot

by Dorothy Reinhold on March 10, 2020

Print This Post Print This Post Smoky Baby Back Ribs in the Crock-Pot | Slow Cooker Smoky Baby Back Ribs Recipe |

Smoky Baby Back Ribs: Low and slow is the way to go with baby back ribs, and the Crock-Pot or slow cooker does them perfectly. Finish these ribs with a sweet barbecue glaze and run them under the broiler for a caramelized crust.

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. We let the slow cooker do the cooking work, we let smoked paprika contribute a smoky flavor, then when the ribs are tender we slather them with a hoisin-y bbq sauce and finish them off under the boiler or on a grill (your choice) for that final caramelization. 

Indeed. These turned out succulent, and were no fuss. A win!

How to make Smoky Baby Back Ribs in the Crock-Pot

Cutting baby back ribs with scissors

1. 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. Label them food only! Simply cut between the bones. I usually allow 3-4 ribs per person. (Hey, don’t judge…I couldn’t take the picture AND hold the scissors, OK?)Baby back ribs in the Crock-Pot2. 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?Baby back ribs in the Crock-Pot with note on3. 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.

Smoky Baby Back Ribs in the broilerLet’s make some ribs, shall we?

Smoky Baby Back Ribs in the Crock-Pot

Smoky Baby Back Ribs in the Crock-Pot

Prep Time: 7 minutes

Cook Time: 5 hours, 5 minutes

Total Time: 5 hours, 15 minutes

Yield: Serves 4.

Smoky Baby Back Ribs in the Crock-Pot

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.


  • 2 1/2 pounds baby back pork ribs
  • 1/4-1/2 teaspoon smoked paprika
  • Glaze: mixture of barbecue and Hoisin sauces (about 2 tablespoons each)


  1. 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.
  2. Place ribs in crock and cook on HIGH for 5 hours (or LOW for 8-10 hours). Test with a fork to make sure they are tender. (You may check before the initial time is up; yours may be done earlier!)
  3. When ready to serve, remove ribs from crock, place them on a foil- or parchment paper-lined baking sheet, brush ribs with a 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.)
  4. Serves 4.


Recipe source: Dorothy Reinhold | Shockingly Delicious.

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.

Smoked paprika ingredient: Smoked paprika gives a smoky flavor to whatever it touches. Once you buy some, you will be hooked!

Smoky Baby Back Ribs brush on the glazepin this please!Pin the image below to your Pinterest board to save this recipe.

Baby Back Ribs in the Crock-Pot Easy Method

Thanks for visiting…are you hungry for more? Follow Shockingly Delicious on…


…for all the latest recipes, ideas and updates!

This post may contain affiliate/referral links. It is a way for this site to earn advertising fees (at no cost to you) by advertising or linking to certain products and/or services that I approve and prefer.

This post was originally published March 4, 2012 and has been refreshed, refined and republished today.

{ 26 comments… read them below or add one }

Melissa December 17, 2015 at 5:24 am

Making this for husband’s birthday. He’ll be thrilled! Never used Hosin sauce though, have to google that one but thanks so much for sharing a sure-to-be hit.


Dorothy Reinhold December 17, 2015 at 5:26 am

You can find it in the Asian section of your supermarket, in a little glass bottle/jar. You’ll use it on lots of things after you discover it!


Roy Smith April 2, 2015 at 3:35 pm

You could try this one


Joy February 24, 2015 at 9:03 am

Made this last night, the kids loved it. They want me to make it every night. Thanks for the great recipe!


Dorothy Reinhold February 24, 2015 at 9:05 am

I am so, so glad to hear it was a family hit! Maybe once a week would be good…as much as I like it too, not sure I could eat it every night! But I appreciate the sentiment! 🙂


Big Al February 18, 2015 at 11:31 am

DUMB QUESTION FROM A DUMB GUY WHO CANT COOK: How high to you set the oven/broiler temp for the post-crock-pot broiling portion? I seem to recall my (wife’s) oven having a “broil” temp setting, but I’m not sure?


Dorothy Reinhold February 19, 2015 at 8:28 am

Big Al,
Nothing dumb about that question! Ovens often have a “broil” setting, which turns on the top heat (gas or electric) full force. In baking mode, an oven will cycle on and off, keeping a consistent temp. When you set it on broil, the top element goes on and stays on until you turn it off! So you place your ribs on a baking sheet/cookie sheet, place them under the fired-up broiler, and stand there watching them as they sizzle. Take them out before they burn, of course. The broiler gives them a nice crispy exterior, which you want. WARNING: If you shove them under the broiler and walk away, you will be SORRY! Stay there and watch. Good luck, and let me know how it goes!


Anastasia February 11, 2015 at 12:27 pm

So the smoked paprika doesn’t go in the crock pot? It goes in the sauce at the end right?


Dorothy Reinhold February 11, 2015 at 2:20 pm

You sprinkle the smoked paprika on the ribs and then put them in the Crock-Pot to cook. The ending sauce is BBQ sauce mixed with hoisin sauce. Hope that helps and hope you try them!


Samantha February 8, 2015 at 5:09 pm

Seriously? That’s it? Nothing goes in the cropot with the seasoned ribs? No water, no nothing. I always wondered how to make them. Wow! I’m the only one in my house whole loves ribs and I have never wanted to bother. But that is way to easy to not try!


Dorothy Reinhold February 8, 2015 at 9:00 pm

Seriously. You don’t need to put water in. The Crock-Pot doesn’t have the same sort of evaporation that an oven has. Try it!


Samantha February 9, 2015 at 2:14 pm

Thanks! I’ll be trying that soon.


Dorothy Reinhold February 10, 2015 at 1:47 pm

You’re welcome! I hope you do, and please come back and tell me how it did for you. Thanks for stopping by!


Linda Winkler February 8, 2015 at 12:11 am

It helps to remove that silvery skin on the back of the ribs before cooking. It comes off using a sharp knife. Grab a corner of that skin and just pull it off. Some ribs have that skin already removed when you buy the ribs. That skin makes the ribs tough!


Dorothy Reinhold February 8, 2015 at 7:28 am

Thanks for the tip, Linda.


Dane November 25, 2014 at 6:33 pm



Mollie July 31, 2014 at 7:25 am

I made these two weeks ago & I’m making them again tonight. This is the best crockpot recipe I have ever tried. I love that the ribs aren’t cooked in the sauce. They come out so incredibly crispy & sticky after they are broiled, yummm! Thank you!


Dorothy Reinhold July 31, 2014 at 11:04 am

Yay! I am so glad! Thanks for letting me know.


Bob January 26, 2014 at 6:43 am

I give my ribs a nice rub with a spicy sweet dry rub. Leave the rack whole. My slow cooker will fit 2 racks. Stand them on edge in cooker. Cook on high for around 3 hours until the meat is just starting to pull away from the bones. Remove and cut into serving pieces. Baste with a smoky sweet BBQ sauce. Wrap each piece in foil and put in a 250 degree oven for 2 hours. Wonderful.


kathy p November 5, 2013 at 3:38 pm

hey, it may be good, trying this tomorrow,i’ll let u know


Trevor April 17, 2013 at 10:01 am

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.


Dorothy Reinhold April 18, 2013 at 11:45 am

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!


Janice July 4, 2012 at 1:01 am

I’ll be trying these tomorrow for the 4th–it seems so effortless. I’ll let you know how they turn out.


Rituparna June 1, 2012 at 3:58 am

Oh ! Those look delicious !


Leave a Comment

{ 4 trackbacks }

Previous post:

Next post: