How to Fit the Ribs in the Slow Cooker
Use bone-in country-style ribs or spare ribs. If the spare ribs come in a rack, cut it into sections that fit in the crock. Arrange the pieces as evenly as possible, then turn them with tongs to coat them in the sauce.
How to Make the Sticky Brown Sugar Glaze
Lift the tender ribs out gently and skim any excess fat from the cooking liquid. Simmer the liquid in a saucepan until it coats the back of a spoon. Start checking at 8 minutes, since the amount of liquid released by the ribs can vary.
How to Finish the Ribs
Brush or spoon the reduced glaze over the ribs. For darker edges, broil briefly on a foil-lined metal baking sheet and watch closely as the glaze bubbles. You can also coat the ribs in the warm crock and let them sit for 10 to 15 minutes before serving.
Slow Cooker 4-Ingredient Brown Sugar Pork Ribs Recipe Card
Tender bone-in pork ribs finished with a sticky brown sugar and barbecue glaze.
- Prep time — About 10 minutes
- Slow cooker time — 7 to 9 hours on LOW or 4 to 5 hours on HIGH
- Glaze time — About 8 to 12 minutes
- Optional broil time — 3 to 5 minutes
- Servings — 4
Ingredients
- 3 to 4 pounds bone-in pork ribs, country-style or spare ribs
- 1 cup packed brown sugar
- 1 cup bottled barbecue sauce
- ¼ cup soy sauce
Instructions
- Pat the ribs dry and trim any thick, firm pieces of fat. If using a rack of spare ribs, cut it into sections that fit the slow cooker.
- Whisk together the brown sugar, barbecue sauce, and soy sauce until evenly combined. Arrange the ribs in the slow cooker in one or two layers. Pour the sauce over them and turn gently to coat.
- Cover and cook on LOW for 7 to 9 hours or on HIGH for 4 to 5 hours. The pork must reach at least 145°F (63°C) in the thickest part, away from the bone. Continue cooking until the meat is very tender and begins to pull away from the bone.
- Transfer the ribs to a shallow dish with tongs and let them rest for at least 3 minutes while you make the glaze. Pour the cooking liquid into a saucepan and skim off excess fat.
- Bring the liquid to a simmer over medium heat. Cook for 8 to 12 minutes, stirring occasionally, until the glaze coats the back of a spoon.
- Spoon the glaze over the ribs. For caramelized edges, place the ribs on a foil-lined, broiler-safe rimmed baking sheet and broil for 3 to 5 minutes, watching closely. For a softer finish, return the glazed ribs to the warm crock for 10 to 15 minutes.
- Transfer the ribs to a platter, spoon any remaining glaze over them, and serve hot.