Slow Cooker Baby Back Ribs Recipe

These slow cooker baby back ribs are super easy to make!

I’ve done a clean eating rib recipe on the barbecue before. But in the process of doing so, I wondered how much more tender this clean eating slow cooker baby back ribs recipe could be if cooked in a slow cooker. You see, I never cooked ribs before the aforementioned rib recipe, so my curiosity got the better of me.

A small pile of freshly made, Clean Eating Slow Cooker Baby Back Ribs piled on a cutting board with rib sauce all over them.

I did a little research which only left me more confused, so instead, I just dived in, stuck those suckers in the slow cooker and “let her rip”. When they were done and I went to lift them out of the crock, the bones came clean off the meat, and the meat that was left behind was absolutely scrumptious!

I poured a little of the sauce left behind in the crock over the ribs and added a touch of salt. Amazing!


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Clean Eating Slow Cooker Baby Back Ribs Recipe Served

Slow Cooker Baby Back Ribs Recipe

Let your slow cooker make the ribs while you do other things.
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 5 hours 50 minutes
Total Time: 6 hours 5 minutes
Servings: 4 servings
Calories: 614kcal


  • 6 oz. can tomato paste (no sugar added)
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 1 tbsp. dried mustard powder
  • ½ tsp. ground black pepper
  • 1 tbsp. honey
  • ½ cup apple cider vinegar
  • ½ cup water
  • salt (to taste after cooking)
  • 2 ½ lb. baby back ribs


  • Mix together all ingredients except the ribs, whisking well to combine.
  • Place the ribs in the slow cooker with the meaty side towards the wall of the crock.
  • Brush on the sauce, coating the ribs on all sides. If you have any sauce left over, just scrape it out of the bowl onto the top of the ribs and spread evenly.
  • Cook on low for 4-6 hours or until the meat easily slides from the bones.
  • Transfer to a plate and serve.


Please note that the nutrition data below is a ballpark figure. Exact data is not possible.


Calories: 614kcal | Carbohydrates: 17g | Protein: 57g | Fat: 33g | Saturated Fat: 6g | Cholesterol: 209mg | Sodium: 522mg | Potassium: 1434mg | Fiber: 2g | Sugar: 8g | Vitamin A: 670IU | Vitamin C: 10.1mg | Calcium: 98mg | Iron: 4.2mg

Recipe from the Gracious Pantry® archives, originally posted 7/20/15.

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  1. If I put 2 racks in slow cooker would it change the cooking time??

    1. The Gracious Pantry says:

      Kay – It’s possible, but it would depend on the size of the rack and the size of your slow cooker. I would play it by ear, cook the full time and then use a meat thermometer. Just remember that every time you lift the lid, you need to add an extra 15 minutes for cooking time. Hope that helps!

  2. Kori Auman-Krebs says:

    I made this today for Father’s Day and, unfortunately, it was terrible! It tasted like straight vinegar and no one could eat it. I knew it seemed like a lot when I was mixing it up, but I thought I was just being critical. I should have gone with my gut. Hopefully someone double checks the recipe before anyone else makes it! Signed, Disappointed in PA

    1. The Gracious Pantry says:

      Kori – Aww, I’m so sorry you didn’t like it! It was really good when I made it. I’ll make it again just to double check the measurements.

  3. Where is the wall of the crock?

    1. The Gracious Pantry says:

      Diane – Basically, the side of the bowl/insert.