Why Make These Ribs? This is the sweet, tangy, fall-off-the-bone tender feast that will make you feel like a pitmaster with almost no work. Six simple ingredients and a slow cooker transform humble pork spare ribs into sticky, caramelized perfection. The ribs cook low and slow until the meat practically falls off the bone, then get a quick finish under the broiler for that irresistible caramelized crust. Serve them with coleslaw and cornbread, and watch everyone at the table reach for seconds.
Ingredients
Two racks pork spare ribs (about two to three pounds each, or four pounds total), half cup ketchup, half cup barbecue sauce (your favorite brand), one quarter cup honey or brown sugar, two tablespoons apple cider vinegar, one tablespoon Worcestershire sauce, and one teaspoon garlic powder. Optional: half teaspoon red pepper flakes for heat, sesame seeds and green onions for garnish.
Equipment Needed
A slow cooker (six quarts or larger, big enough to fit both racks), a small bowl or measuring cup, a whisk or fork, tongs, a baking sheet lined with aluminum foil, a basting brush, and a sharp knife (for cutting ribs into sections).
Method
Remove the membrane from the back of the ribs for the most tender result. Slide a butter knife under the thin white membrane on the bone side of each rack. Loosen it, then grab it with a paper towel and pull it off in one piece. This step is optional but recommended—it allows seasonings to penetrate and prevents chewy toughness.
Cut each rack of ribs into three or four sections so they fit into your slow cooker. Place the rib sections in the slow cooker, stacking them if necessary.
In a small bowl or measuring cup, whisk together the ketchup, barbecue sauce, honey, apple cider vinegar, Worcestershire sauce, garlic powder, and red pepper flakes if using, until smooth.
Pour the sauce over the ribs, turning the sections with tongs to coat all sides evenly.
Cover the slow cooker with the lid. Cook on LOW for seven to eight hours or on HIGH for four to five hours. The ribs are done when the meat is very tender and starts to pull away from the bones. Do not overcook or the ribs will fall apart completely.
Preheat your oven broiler to high. Line a baking sheet with aluminum foil and place a wire rack on top if you have one. This allows heat to circulate under the ribs as well.
Carefully remove the rib sections from the slow cooker and place them on the prepared baking sheet, bone side down. Discard the liquid left in the slow cooker or save it for another use (it makes a great soup base or can be reduced to a sauce).
Brush the top of each rib section generously with some of the sauce from the slow cooker (or use fresh barbecue sauce for a thicker glaze). Place the baking sheet under the broiler for two to three minutes, watching closely, until the sauce bubbles and caramelizes.
Remove the baking sheet, flip the ribs, brush the other side with sauce, and broil for another two to three minutes. If you want extra sticky, caramelized ribs, repeat the saucing and broiling process one more time.
Let the ribs rest for five minutes before cutting into individual ribs. Serve hot with extra sauce on the side.
Storage
Refrigerate leftovers in an airtight container for up to four days. Reheat in a 175°C (350°F) oven for ten to fifteen minutes or in the microwave. Freeze for up to two months. Thaw overnight in the refrigerator before reheating. To reheat while keeping them sticky and caramelized, brush with a little extra barbecue sauce and warm in a hot oven.
Variations
For a spicy version, add one tablespoon of sriracha or chili garlic paste to the sauce, and increase the red pepper flakes to one teaspoon. For a Dr Pepper version, replace the honey with half a cup of Dr Pepper soda and reduce the ketchup to one quarter cup. For a pineapple version, add one cup of pineapple chunks and two tablespoons of pineapple juice to the slow cooker, and reduce the honey to two tablespoons. For a mustard version, add two tablespoons of yellow mustard or Dijon mustard to the sauce for a Carolina-style tang. For a bourbon version, add one quarter cup of bourbon to the sauce. For a low-carb version, replace the honey with a low-carb sweetener like monk fruit or allulose, and use sugar-free barbecue sauce and ketchup.
Serving Suggestions
Serve with creamy coleslaw and cornbread for a classic barbecue meal. Pair with baked beans, mac and cheese, or potato salad. Serve alongside roasted corn on the cob or grilled vegetables. Garnish with sesame seeds and sliced green onions. Provide extra napkins—these ribs are gloriously messy.
Tips for Best Results
Remove the membrane. That thin white layer on the bone side of the ribs turns chewy and tough when cooked. Removing it takes one minute and makes a noticeable difference in texture. Use a paper towel to grip the membrane—it is slippery.
Cut the ribs to fit your slow cooker. Most racks are too long to fit whole. Cutting each rack into three or four sections allows them to fit neatly and cook evenly. Stack them if needed—the slow cooker will handle it.
Do not add extra liquid. The ribs release their own juices as they cook. The sauce mixture provides plenty of moisture. Adding water or broth will dilute the flavor and make the final glaze watery.
Cook on LOW for the most tender ribs. High heat works in a pinch, but low and slow breaks down the collagen more gradually, resulting in fall-off-the-bone meat that still holds together. Seven to eight hours on LOW is the sweet spot.
Save the slow cooker liquid. The liquid left in the pot after cooking is intensely flavorful. Strain it and refrigerate. The fat will rise and solidify, leaving a rich, flavorful sauce underneath. Simmer it on the stovetop to reduce and thicken into an extra glaze.
Broil for caramelization, not longer cooking. The ribs are already fully cooked coming out of the slow cooker. The broiler is only there to caramelize the sauce and add a little char. Watch closely—sugar burns fast. Two to three minutes per side is usually enough.
Use a wire rack on the baking sheet. Elevating the ribs allows hot air to circulate underneath, caramelizing the bottom as well as the top. If you do not have a wire rack, flip the ribs carefully and watch for sticking.
Apply sauce in thin layers for the best glaze. A thick layer of sauce slides off and burns before caramelizing. Brush a thin, even layer, broil, then repeat for a sticky, lacquered finish. Two thin layers are better than one thick layer.
Let the ribs rest before cutting. Five minutes off the heat allows the juices to settle. Cutting immediately releases those juices onto the cutting board instead of keeping them in the meat.
Double the sauce recipe. The sauce is so good you will want extra for dipping. Double the ingredients and set half aside before adding to the slow cooker. Use it for basting during the broiling step and as a dipping sauce at the table.