Crock Pot Babyback Ribs

4.92 from 12 votes

Make tender, flavorful crock pot babyback ribs with this easy recipe. Slow cooked to perfection and finished with a rich teriyaki glaze.

Prep Time10

Cook Time5

Total Time5 10

Course: Main Course, Dinner, Entree

Cuisine: American, Asian

Servings: people

Calories: 246kcal

Sprinkle ribs lightly with pepper, place in crockpot, and brush with 1/3 cup of teriyaki sauce generously to ensure that the ribs are coated on both sides with sauce.
Cover with the lid and turn on low for 7-8 hours or high for 4-5 hours. Internal temperature should be 145ºF.
Remove from crockpot, cover with foil, and allow to rest for 10 minutes.
While the ribs are resting, add vinegar, garlic, and remaining 1/3 cup of teriyaki sauce to the juices in the bottom of the crockpot. For a really rich sauce, add 1/3 cup of your favorite BBQ sauce. Turn crockpot to high setting and allow to simmer until thickened, about 5-10 minutes.
Brush thickened sauce from crockpot onto the ribs, and serve warm.

TFN Pro Tip:

For extra flavor, sear the ribs in a hot skillet before placing them in the slow cooker. This caramelizes the edges and locks in the juices for a more robust taste.

Recipe Variations:

Spicy Teriyaki: Add 1-2 teaspoons of sriracha or chili paste to the sauce for a spicy twist.
Honey Garlic: Substitute half the teriyaki sauce with honey for a sweeter glaze.
Pineapple Teriyaki: Stir in ¼ cup of pineapple juice for a tropical flavor boost.
Sticky Soy: Swap the teriyaki sauce with a mix of soy sauce, hoisin, and brown sugar for a different Asian-inspired glaze.

Storing Instructions

Leftovers are easy to keep and just as tasty the next day. Once the crock pot babyback ribs have cooled to room temperature, transfer them to an airtight container or wrap tightly in foil.
Store in the refrigerator for up to 4 days.
When you're ready to enjoy them again, simply reheat in the oven at 300°F until warmed through, or microwave in short bursts to keep them tender.
For longer storage, you can freeze cooked ribs for up to 3 months. Just be sure to thaw overnight in the fridge before reheating for the best flavor and texture.