EZ, no-fail, fall-off-the-bone baby-back ribs!

"Crock-pot" felt-tip pen on marker paper

This is my experience.  I go to a restaurant and the baby-back ribs sound so good!  I order them only to be disappointed because they are tough and often they don’t even taste very good!  It’s so disappointing plus it’s expensive!

Instead enjoy baby-back ribs at home that turn out perfect every time with very little effort!


Start by watching sales to get the best price on baby back-ribs in the supermarket.  My supermarket doesn’t always carry them and they can be expensive.  The only other ingredient is barbeque sauce.  Take your pick!  I like Sweet Baby Ray’s.  I have a standard size – 4 quart crock-pot which comfortably fits a rack-and-a-half so if I am making more than 1 rack I have to borrow an extra crock-pot (make sense? 1 rack = 1 crock, 2 racks = 2 crocks, 3 racks = 2 crocks).  If you have a larger crock-pot you make be able to fit two racks.  I usually just make one rack with plenty of sides which seems to be enough for 2 adults and a couple of children who have bird-sized appetites.


Cut rack into 3 rib pieces and cut off any large areas of fat.  Add rib sections and barbeque sauce to the crock-pot in layers starting with sauce.  Cover and cook on high for 4 hours or low for 8 hours.  Cover a baking sheet with foil.  Carefully (you don’t want them to fall off the bone yet!) place cooked ribs on baking sheet and cover with generous amounts of cooked barbeque sauce from the crock-pot.  Put under broiler and watch until browned (about 15 minutes).  Arrange browned ribs on a platter and drizzle on more cooked sauce then serve!


I like to serve the ribs with corn bread from the supermarket bakery, a can of baked beans which I make a little healthier by combining with a can of plain pink beans (you will see, it is sweet enough), and home-made fresh and crunchy coleslaw.

Coleslaw recipe

In a large bowl combine the following dressing ingredients (1 T mustard, 1 T vinegar, 1 T lemon juice, 1 T honey, 1 t salt, ½ cup mayo, ¼ cup sour cream, and pepper to taste).  Then add the veggies including half a cabbage VERY finely chopped, 1 coarsely shredded carrot, and half a finely chopped onion.  Toss and refrigerate for a couple hours.  Re-toss, sprinkle with pepper and serve.


I'm a practical mom inspired by nature & I enjoy sharing ideas that encourage kids' innate curiosity & creativity. Interested in subscribing? Check out the blue box at the top of my sidebar. I'm also a wannabe author/illustrator & product designer by day. Let's connect! doodlesandjots@hotmail.com. If you purchase through my Amazon links I get a small commission at no additional cost to you (thanks for supporting Doodles and Jots)! And remember to always credit your source here & elsewhere on the internet.


    • Cool, I’m glad! Also if you want to print I now have a printer-friendly button between the end of the post and the tags!

  1. Thank you for your comment on my blog (on a post that I wrote about Lulls and Funks) awhile back. Congrats on making it to Day 26 of NaBloPoMo!

    Baby Back Ribs has been one of my favorite things to eat for much of my life. I tend to be a picky eater, but consider myself a bit of a rib connoisseur. I appreciate your experience ordering them at restaurants, as some of the best and worst I have tasted over the years have been at various restaurants.

    My husband and I did start trying to make our own in recent years and they have turned out pretty well. We (meaning my husband) make them in a pot over the stove and then grill them on our Weber grill. We also love to have them with corn bread, though we usually make our own with a Jiffy mix. We also like to make asparagus on the grill with olive oil and sea salt, sometimes we add some Parmesan cheese too.

    Thank you for sharing how you make them and what you serve with them! Now I am craving ribs! :)

  2. Okay. I’ll try this. I’ve been meaning to try ribs in the crock pot but haven’t for some reason. (Scared). I may have 10 crock pots lined up around my kitchen, though; we can go through a lot of those suckers.

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