Plate of tender slow-cooked pork ribs with crispy edges, garnished with fresh herbs

Crispy Slow-Cooked Pork Ribs - Tender and Flavorful

Name: Crispy Slow-Cooked Pork Ribs - Tender and Flavorful
Prep time: 15 min
Cook time: 6 h 10 min
Total time: 6 h 25 min
Yield: 4
Cuisine: American
Ingredients: 1.2 kg Pork ribs (baby back or spare ribs); 1.5 tsp Salt; 1 tsp Black pepper; 1 tbsp Paprika; 1 tsp Garlic powder; 1 tsp Onion powder; 2 tbsp Brown sugar; 2 tbsp Apple cider vinegar; 2 tbsp Olive oil or vegetable oil; 100 ml Barbecue sauce (optional)

Home Page / Slow Cooker Recipes / Slow Cooking Pork: Easy and Delicious Recipes

easy

6 hour 10 min

Nutritional value per serving

Calories550kcal

Carbs10gram

Fat35gram

Protein45gram

Ingredients

Quantity

Pork ribs (baby back or spare ribs)1.2 kg
Salt1.5 tsp
Black pepper1 tsp
Paprika1 tbsp
Garlic powder1 tsp
Onion powder1 tsp
Brown sugar2 tbsp
Apple cider vinegar2 tbsp
Olive oil or vegetable oil2 tbsp
Barbecue sauce (optional)100 ml

This recipe guides you to make slow-cooked pork ribs that are irresistibly tender inside with a deliciously crispy exterior. Using a slow cooker or oven, the ribs cook gently to lock in moisture and flavor. Then, a quick finish under the broiler creates the perfect crisp. This dish costs approximately $12 USD / 11 EUR / 9.5 GBP / 950 INR and serves four, containing about 550 kcal per serving. It's easy to prep and cook, great for everyday meals or weekend dinners. Cooking takes about 6 hours total, mostly unattended, perfect for busy home cooks aiming for delicious results.

Preparation instructions

Prepare the ribs

1Remove the silver skin membrane from the back of the ribs (this helps tenderness). Pat the ribs dry with paper towels to ensure the seasoning sticks well.

Mix the dry rub

2In a small bowl, combine salt, black pepper, paprika, garlic powder, onion powder, and brown sugar. This flavorful rub adds depth and sweetness.

Season the ribs

3Generously rub the spice mixture all over the ribs, pressing gently so it adheres evenly on both sides.

Slow cook the ribs

4Place the ribs into a slow cooker or large oven-safe dish with the apple cider vinegar drizzled over. Cover and cook on low heat for 5 to 6 hours until the meat is tender and nearly falling off the bone. The internal temperature should reach at least 70°C (160°F) for safe consumption.

Preheat the broiler

5About 10 minutes before the ribs finish slow cooking, preheat your oven broiler to high to crisp the surface.

Broil for crispiness

6Transfer the ribs to a baking tray, brush with a little oil or barbecue sauce if desired. Place under the broiler for 5 to 7 minutes, watching carefully to crisp the outside but not burn. The surface will bubble and brown, creating delicious crispy edges.

Rest and serve

7Let the ribs rest a few minutes before cutting to allow juices to redistribute. Serve hot, paired with your favorite sides.

Cooking Tips

1Remove the silver skin membrane from the ribs for more tender results; use a paper towel to grip and pull it away.

2For a different flavor, swap paprika with smoked paprika or chili powder for mild heat.

3Keep a close eye during broiling to avoid burning; every oven is different.

4Use a meat thermometer to confirm the ribs are safely cooked to 70°C (160°F) internally.

5Avoid cross-contamination by washing hands and utensils after handling raw pork.

Equipment Needed

Slow cooker or oven-safe roasting dish
Oven with broiler function
Baking tray
Meat thermometer
Mixing bowl
Tongs or spatula
Paper towels

Grocery Shopping List

[ ] Pork ribs, 1.2 kg (~$10) - Choose fresh, pink ribs with minimal discoloration and firm texture.
[ ] Salt, 1.5 tsp (~$0.10) - Regular table salt or sea salt.
[ ] Black pepper, 1 tsp (~$0.15) - Freshly ground for best flavor.
[ ] Paprika, 1 tbsp (~$0.20) - Sweet or smoked paprika works.
[ ] Garlic powder, 1 tsp (~$0.15) - Check freshness date for potency.
[ ] Onion powder, 1 tsp (~$0.15) - Adds savory depth.
[ ] Brown sugar, 2 tbsp (~$0.10) - Light or dark brown sugar.
[ ] Apple cider vinegar, 2 tbsp (~$0.10) - Adds slight tang and helps tenderize.
[ ] Olive oil or vegetable oil, 2 tbsp (~$0.20) - For brushing and flavor.
[ ] Barbecue sauce (optional), 100 ml (~$1) - Pick your favorite brand.

Total Approximate Cost: $12

Tips: Choose ribs with good marbling for juiciness. Fresh spices enhance flavor significantly.

FAQ

How do I know when pork ribs are fully cooked and safe to eat?

Pork ribs are safely cooked when they reach an internal temperature of at least 70°C (160°F). For tender ribs, aim for around 85-90°C (185-195°F), which breaks down connective tissue. Use a meat thermometer inserted into the thickest part, avoiding bone.

Can I cook pork ribs in the oven instead of a slow cooker?

Yes! You can slow cook ribs in a low oven temperature around 130°C (265°F) for 3 to 4 hours wrapped in foil, then broil to crisp. Slow cookers are convenient but ovens work equally well.

How do I avoid dry ribs when slow cooking?

Cooking ribs low and slow with some moisture like apple cider vinegar helps keep them juicy. Don't cook too fast or uncovered. Resting ribs after cooking allows juices to redistribute.

What if I don’t have a broiler?

You can crisp ribs in a very hot oven (around 230°C/450°F) for a few minutes. Watch carefully as they can burn easily. Alternatively, you can briefly grill the ribs outside or leave them slow cooked without crisping—they will still be delicious.