This post may contain affiliate links. Please read our disclosure policy.
These slow cooker baby back ribs are fall-off-the-bone tender, packed with flavor, and incredibly easy to make. A simple dry rub seasons the ribs perfectly, and slow cooking locks in moisture for juicy, delicious results. Finish with BBQ sauce or enjoy them as-is—either way, you get restaurant-quality ribs with minimal effort, made just for you.
Want to cook ribs in the oven instead? Try our oven baked ribs recipe!
Looking for more single serving slow cooker recipes? Check out Ropa Vieja, White Chicken Chili, Italian Wedding Soup, and Red Beans and Rice.
Why You’ll Love This Recipe
- Perfect Portion: This single serving recipe lets you enjoy slow-cooked ribs without making a large batch.
- Easy to Make: Simple steps and a hands-off cooking method give you tender, flavorful ribs every time.
- Easily Doubles: Want more? Double the ingredients and use a 4-quart slow cooker.
Ribs that are slow cooked in a crockpot or slow cooker are incredibly tender because they’re cooked low and slow. This method allows the meat to absorb deep, rich flavors from the seasoning and BBQ sauce, making the ribs fall-off-the-bone delicious.
In this single serving recipe, I use baby back ribs, which come from the upper part of the ribcage of a pig. They’re smaller and leaner than other ribs, making them perfect for those cooking for one.
I love how simple this recipe is—just season, set, and let the slow cooker do the work. The ribs turn out incredibly juicy and flavorful, with minimal effort. Whether I finish them with BBQ sauce or enjoy them with just the dry rub, they always hit the spot. Plus, slow cooking brings out the kind of tenderness you’d expect from hours of traditional barbecue, but without the hassle.
Ingredients
If you have any ingredients leftover from this crockpot ribs recipe, check out our Leftover Ingredients Recipe Finder.
- Baby back ribs: Use a half rack (6-7 ribs), which serves one to two people. Ask the butcher to cut and rewrap the ribs, or cut them at home. Freeze the unused portion for up to 4-6 months.
- Dry rub: A simple blend of paprika, chili powder, salt, sugar, black pepper, and garlic powder adds flavor.
- BBQ sauce: Use your favorite store-bought sauce or make a small batch of homemade BBQ sauce. If you prefer, the ribs are just as delicious with only the dry rub.
How To Make Slow Cooker Ribs
The photos and instructions are here to help you visualize how to make a small batch of ribs in a crockpot or slow cooker. See the recipe box below for ingredient amounts and full recipe instructions.
- Make the Dry Rub:
- In a small bowl or jar, mix the dry rub ingredients. Set aside.
- Prepare the Ribs:
- Place the ribs bone-side up on a cutting board.
- Use a sharp knife to carefully slice between each rib, cutting only the thin white membrane (left photo).
- Alternatively, slide a knife under the membrane, grip it with a paper towel, and pull it off (right photo).
- Trim and Season:
- Flip the ribs meat-side up and trim any excess fat.
- Generously coat the meat side and edges with the dry rub. If the membrane is still attached, skip seasoning the underside.
- Cut and Arrange in Slow Cooker:
- Cut the half rack into two sections.
- Lightly spray a 1.5- or 2-quart slow cooker with cooking spray.
- Stand the ribs upright in the slow cooker with the bones at the bottom and the meat facing the sides. (This prevents the ribs from stewing in their juices.)
- Slow Cook the Ribs:
- Cover and cook on LOW for 7 hours.
- Remove the lid, brush BBQ sauce over the ribs, cover, and cook for 1 more hour.
- Alternative Cooking Method:
- Cook on HIGH for 4 hours. After 3 hours, brush with BBQ sauce, cover, and cook for 1 more hour.
- If skipping BBQ sauce, simply cook for the full time.
- Rest and Serve:
- Remove ribs from the slow cooker, cover, and let rest for 10 minutes.
Note: For best texture, ribs should reach an internal temperature of 198-202°F. Use an instant-read thermometer in multiple places, avoiding fat or bone.
- Slice and serve with extra BBQ sauce on the side.
Optional: For caramelized ribs, broil for 3-4 minutes until the sauce slightly darkens. Watch closely to prevent burning.
Expert Tips
- Review the Recipe First: Read through the recipe, ingredient notes, and process photos to understand each step before you start.
- Trim Excess Fat: Removing extra fat before cooking helps prevent greasy ribs and improves flavor.
- Check for Doneness: The meat should pull away easily with a fork or tongs. For accuracy, use a meat thermometer—ribs are done when they reach 198-202°F.
Serving Suggestions
- Baked beans: A barbecue classic with a sweet and savory flavor that pairs perfectly with ribs.
- Macaroni and cheese: Creamy, cheesy, and a great contrast to the rich, smoky ribs.
- Potato salad: A flavorful, tangy side that complements the ribs.
- Mashed potatoes: Buttery and smooth, a perfect match for tender, fall-apart ribs
- Cornbread: Slightly sweet and great for soaking up extra sauce.
- Ambrosia: A sweet, fruity salad that balances the smoky, spicy flavors of the ribs.
Frequently Asked Questions
A 1.5 or 2-quart slow cooker works best for a half rack of ribs. If doubling the recipe, use a 4-quart slow cooker.
Removing the membrane helps the seasoning absorb better and makes the ribs more tender, but you can leave it on if preferred.
Store leftover ribs in the refrigerator for up to 3-4 days. For longer storage, wrap them tightly or place them in an airtight container and freeze for up to 3 months. Label and date the container to keep track.
To reheat, place the ribs on a foil-covered baking sheet and warm in a 250°F (120°C) oven for 15-20 minutes until heated through. If desired, brush with additional BBQ sauce before reheating.
Yes, store cooled ribs in an airtight container and freeze for up to 3 months. Thaw in the fridge before reheating.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch slow cooker ribs recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Slow Cooker Ribs For One
Equipment
Ingredients
- 2 teaspoons paprika
- ½ teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon coarsely ground black pepper
- ½ teaspoon garlic powder
- ½ rack baby back ribs (6 to 7 ribs)
- ½ cup barbecue sauce
Instructions
- Make the Dry Rub: In a small bowl, mix the paprika, chili powder, salt, sugar, pepper, and garlic powder. Set aside.
- Prepare the Ribs: Place the ribs bone-side up on a cutting board. Use a sharp knife to carefully slice between each rib, cutting only the thin white membrane. Alternatively, slide a knife under the membrane, grip it with a paper towel, and pull it off.
- Trim and Season: Flip the ribs meat-side up and trim any excess fat. Generously coat the meat side and edges with the dry rub. If the membrane is still attached, skip seasoning the underside.
- Cut and Arrange in Slow Cooker: Cut the half rack into two sections. Lightly spray a 1.5- or 2-quart slow cooker with cooking spray. Stand the ribs upright with the bones at the bottom and the meat facing the sides. (This prevents the ribs from stewing in their juices.)
- Slow Cook the Ribs: Cover and cook on LOW for 7 hours or HIGH for 4 hours. In the last hour of cooking (at the 6-hour mark on LOW or the 3-hour mark on HIGH), brush BBQ sauce over the ribs, cover, and continue cooking. If skipping BBQ sauce, cook the ribs for the full time without adding sauce.
- Rest and Serve: Remove ribs from the slow cooker, cover, and let rest for 10 minutes.Tip: Ribs should reach an internal temperature of 198-202°F. Use an instant-read thermometer in multiple places, avoiding fat or bone.
- Slice and serve with extra BBQ sauce on the side.
- Optional: For caramelized ribs, broil for 3-4 minutes until the sauce slightly darkens. Watch closely to prevent burning.
Notes
-
- Review the Recipe First: Read through the recipe, ingredient notes, and process photos to understand each step before you start.
-
- Trim Excess Fat: Removing extra fat before cooking helps prevent greasy ribs and improves flavor.
-
- Check for Doneness: The meat should pull away easily with a fork or tongs. For accuracy, use a meat thermometer—ribs are done when they reach 198-202°F.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
can i use pre cut boneless ribs
Yes, they may flop down a bit but will still be delicious!
UPDATE: last January I made this recipe with country style ribs. Today I did it with baby back ribs. Again turned out excellent. It is really neat standing up the ribs like you suggest. Depending on how fat they are you can control the moisture level by adding or not adding additional water or broth. I’m sending you by separate email a picture of my loaded Crock-Pot since I can’t figure out how to attach it here. Thanks again for your recipes.
I’m thrilled to hear you loved the recipe again! It makes me so happy when people find success with my cooking tips. And I’ll be looking out for your photos, they sound awesome!
Boy am I glad I found you. My wife died recently and your recipes are going to make life a lot easier for me now that I’m batching it. I had a package of country style ribs in the freezer, for pieces. I followed your recipe using them and stood them up as directed. Then I stuffed a hey sweet potato standing up in the center. Boy they turned out good first with the barbecue sauce dip and today leftovers without the sauce. Both great. Thank you
I’m so happy you found us too and I hope you find many new recipes on our site that you love. I’m glad you enjoyed the ribs, thank you so much for taking the time to let me know.
Just what I’ve been looking for! These were excellent!
Thank you! I’m so happy you enjoyed the ribs.
Absolutely OUTSTANDING! I tried a recipe once where the ribs were layered in a slow cooker – they were mealy, sogged-out and gross! Since I don’t own a grill, I was still on the hunt for an easy preparation method. This recipe provided a satisfying smoky richness along with tenderness …. This is my new favorite recipe and I look forward to enjoying more ribs in my future!
Thank you so much, Sharon. I’m so happy you enjoyed the ribs!
Great recipe! I will be cooking these this weekend with pasta salad and baked beans!
I’ve always loved ribs. But every recipe seemed to involve buying a smoker or spending hours cooking the ribs. These are SO EASY. Cut, rub, throw in the pot, and perfect every time.
I don’t eat pork. So, What about beef ribs? will it still cook the same amount of time?
Beef ribs should cook for the same amount of time.
I love every recipe you post. I also have your cookbook. You’re hints are excellent 👌. Keep them coming. I’m a fan!
Thank you so much, Carol!
Terrific recipe.