Description
Succulent crockpot barbecue ribs deliver mouthwatering Southern comfort straight to dinner tables. Tender meat slathered in rich, smoky sauce promises a delightful meal that will make friends and family cheer for seconds.
Ingredients
Scale
Main Ingredients:
- 3.4 pounds (1.4-1.8 kilograms) pork baby back ribs or spare ribs
Spice Mix:
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- ½ teaspoon cayenne pepper (optional, for a bit of heat)
- Salt and black pepper, to taste
- 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
- Prepare the meat by thoroughly drying ribs with clean paper towels. Gently remove the thin back membrane using a sharp knife, lifting and peeling it completely away from the meat surface.
- Create a robust spice blend, massaging salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper deeply into every surface of the ribs, ensuring complete and even coverage.
- Strategically arrange ribs vertically within the crockpot, allowing them to curve naturally against the pot’s interior walls. Drench the meat with apple cider vinegar and barbecue sauce, guaranteeing comprehensive liquid distribution.
- Slow cook the ribs on LOW temperature for 6-8 hours, monitoring tenderness. The meat should effortlessly separate from bone structures, indicating perfect doneness.
- Transition ribs to a foil-lined baking sheet, preparing for caramelization. Activate oven broiler or preheat to 450F, positioning rack near top heating element.
- Generously coat ribs with remaining barbecue sauce, optionally sprinkling brown sugar for enhanced sweetness and texture. Broil 5-7 minutes, watching carefully to prevent burning while achieving glossy, slightly charred exterior.
- After caramelization, remove from oven and let rest momentarily. Slice between bone segments and plate with additional barbecue sauce for enhanced flavor experience.
Notes
- Choose baby back ribs for more tender and leaner meat that cooks faster in the crockpot.
- Remove membrane from ribs to help spices penetrate better and create a more delicious flavor profile.
- Experiment with dry rub ingredients by adding smoked paprika or brown sugar for deeper, more complex taste.
- Substitute apple cider vinegar with beef broth or beer for alternative liquid base that keeps ribs moist during slow cooking.
- For gluten-free version, select a certified gluten-free barbecue sauce and verify all spice ingredients.
- Pat ribs completely dry before seasoning to ensure spices stick and create a perfect crusty exterior.
- Low and slow cooking method breaks down tough connective tissues, resulting in melt-in-your-mouth tender meat.
- Broiling final step caramelizes sugars in sauce, creating delicious crispy edges and enhanced barbecue flavor.
- Allow ribs to rest 10-15 minutes after cooking to help juices redistribute throughout the meat.
- 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: 450
- Sugar: 12 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 90 mg