Description
Mouthwatering Crockpot Barbecue Ribs melt with tender, smoky goodness that promises a flavor explosion. Slow-cooked to perfection, these ribs deliver a savory experience you’ll crave again and again.
Ingredients
Scale
Meat:
- 3–4 pounds (1.4–1.8 kilograms) pork baby back ribs or spare ribs
Dry Seasonings:
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- ½ teaspoon cayenne pepper (optional, for a bit of heat)
- 1 tablespoon brown sugar (optional, for extra sweetness)
Liquid Ingredients:
- ½ cup (120 milliliters) apple cider vinegar
- 2 cups (480 milliliters) barbecue sauce, divided
Instructions
- Meticulously cleanse the rack of ribs, patting them completely dry with clean kitchen towels. Gently remove the silvery membrane from the back side using a sharp knife, peeling it off in one smooth motion to ensure maximum tenderness.
- Craft a robust spice blend by combining salt, black pepper, paprika, garlic powder, onion powder, and a whisper of cayenne. Massage the aromatic mixture thoroughly into every crevice of the meat, ensuring complete coverage.
- Position the seasoned ribs vertically inside the crockpot, allowing them to curve naturally around the interior walls. Drizzle apple cider vinegar and a generous layer of barbecue sauce, creating a flavorful bath that will tenderize and infuse the meat.
- Initiate the slow cooking process by covering the crockpot and allowing the ribs to simmer on low temperature for 6-8 hours. The meat should become incredibly tender, practically falling away from the bone with minimal effort.
- Transition the ribs to a foil-lined baking sheet, preparing them for a final flavor enhancement. Brush liberally with additional barbecue sauce, sprinkling brown sugar for a caramelized finish if desired.
- Activate the oven’s broiler or set to high heat around 450F. Carefully position the ribs and cook for 5-7 minutes, watching intently to achieve a glossy, slightly charred exterior without burning.
- Carefully separate the ribs between the bones, arranging them on a serving platter. Accompany with extra barbecue sauce for those who crave additional flavor complexity.
Notes
- Selecting the right rack of ribs matters most for tender, succulent meat. Opt for meaty, well-marbled baby back or spare ribs from a trusted butcher.
- Trimming the membrane ensures maximum flavor absorption and prevents tough, chewy texture. Use a paper towel for better grip when removing.
- Spice blend can be customized to personal taste. Experiment with smoked paprika, chipotle powder, or herbs like thyme for unique flavor profiles.
- Cooking low and slow breaks down connective tissues, creating melt-in-your-mouth ribs. Resist opening the crockpot lid to maintain consistent temperature.
- For gluten-free version, choose certified gluten-free barbecue sauce and verify all spice ingredients. Homemade sauce works perfectly for dietary restrictions.
- Caramelization under broiler adds crucial crispy exterior and intensifies barbecue sauce’s sweetness. Watch carefully to prevent burning during final step.
- Leftovers can be stored in airtight container for 3-4 days or frozen up to one month. Reheat gently to preserve moisture and tenderness.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (crockpot) + 5-7 minutes (broil)
- Category: Dinner, Snacks
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 15g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg