Crock-Pot Smoky Baby Back Ribs Print

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Crock-Pot Smoky Baby Back Ribs

There’s nothing like baby back ribs with the meat falling off the bones. I love this recipe because not only is it incredibly delicious, but it’s so easy! In the summertime I like to cook ribs outdoors in my smoker grill & serve them with grilled corn on the cob, potato salad & coleslaw. In the winter, I sometimes have cravings for ribs & this is the recipe I turn to. Serve it with mashed potatoes or fries & a vegetable or side salad & you have yourself a real comfort meal. Once you try it, I just know you’ll be making it over & over again.

Serves: 3 to 4


1 1/2 tsp smoked sea salt (be sure it’s “smoked” & not plain sea salt)
1 1/2 tsp fresh ground black pepper
3 tsp smoked paprika (be sure it’s “smoked” & not any other type of paprika)
1/2 large or 1 small Vidalia onion
5 to 8 garlic cloves, depending on size
1 rack baby back ribs, about 3 to 3 1/2 lbs
Vegetable oil
12 oz bottle of Heineken or Moosehead beer
3 Tblsp BBQ sauce, preferably organic with no high fructose corn syrup (plus extra for serving)
2 Tblsp hoisin sauce
1/4 tsp Sriracha sauce or other hot sauce of your choice


1. In a small bowl; mix salt, pepper & paprika. Slice up onion. Smash each garlic clove with the side of a knife & remove peel.

2. Place rib rack on a large baking sheet or platter. Starting at one end, peel off entire membrane from bone side of ribs.

3. Rub spice mixture all over ribs on both sides.

4. Using a paper towel; rub a little vegetable oil all over the inside of a 7 quart Crock-Pot. Arrange onion & garlic evenly in bottom. Pour 1/2 the bottle of beer over onion & garlic. Drink or toss the rest.

5. Arrange rib rack in Crock-Pot, thick side down, forming 3/4 of a circle. Cover & cook on high for 4 to 4 1/2 hours (see Tip# 1).

6. When ribs are done, the meat should be starting to come away from the bone & be tender when tested with a fork. Remove rib rack (leaving behind all solids & liquid) to a large foil-lined baking sheet. Discard everything remaining in the Crock-Pot, when cooled.

7. In a small bowl; mix BBQ, hoisin & Sriracha sauces.

8. Brush mixture all over the top of the rib rack till it’s all used up.

9. Broil ribs on middle oven rack, about 5 to 6 minutes, till sauce bubbling & just starting to brown. Keep your eye on them to be sure they don’t burn.

10. Cut into 3 to 4 sections & serve with a little BBQ sauce on the side.

Tips & Suggestions

1. Cooking times will vary, as not all Crock-Pots/slow cookers are created equal. If you’ve used your slow cooker a number of times, you’ll probably know whether it cooks faster or slower than the average. So, the first time you cook this recipe, keep your eye on it & adjust the time accordingly.