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baby back ribs on a plate next to a jar of bbq sauce and a bowl of beans
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5 from 10 votes

Slow Cooker Ribs For One

This slow cooker ribs recipe delivers juicy, tender baby back ribs slow-cooked to perfection. Coated in a flavorful dry rub, finished with BBQ sauce, or enjoyed as-is, this single serving recipe is perfectly portioned for one person.
Prep Time10 minutes
Cook Time8 hours
Resting Time10 minutes
Total Time8 hours 20 minutes
Course: Main Dish
Cuisine: American
Diet: Low Lactose
Keyword: crockpot ribs, ribs, slow cooker baby back ribs, slow cooker pork ribs, slow cooker ribs
Servings: 1 serving
Author: Joanie Zisk

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
US - Metric

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.
 
If doubling the recipe, use a 4-quart slow cooker.

Nutrition

Serving: 1serving | Calories: 903kcal | Carbohydrates: 63g | Protein: 56g | Fat: 48g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 0.4g | Cholesterol: 196mg | Sodium: 2236mg | Potassium: 1143mg | Fiber: 3g | Sugar: 50g | Vitamin A: 2649IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 4mg

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