Slow cooked BBQ pork ribs with a glossy barbecue sauce

Melt-in-Your-Mouth Slow Cooked BBQ Pork Ribs

Name: Melt-in-Your-Mouth Slow Cooked BBQ Pork Ribs
Prep time: 30 min
Cook time: 6 h 30 min
Total time: 7 h
Yield: 4
Cuisine: American
Ingredients: 1.2 kg Pork spareribs (fresh, look for pinkish color and firm texture); 2 tbsp Smoked paprika; 2 tbsp Brown sugar (light or dark); 1 tbsp Garlic powder; 1 tbsp Onion powder; 1.5 tbsp Salt (kosher or sea salt preferred); 1 tbsp Black pepper (freshly ground); 1 tbsp Chili powder; 1 cup BBQ sauce (store-bought or homemade); 2 tbsp Apple cider vinegar; 1 tbsp Olive oil (extra virgin preferred)

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

medium

6 hour 30 min

Nutritional value per serving

Calories450kcal

Carbs20gram

Fat25gram

Protein30gram

Ingredients

Quantity

Pork spareribs (fresh, look for pinkish color and firm texture)1.2 kg
Smoked paprika2 tbsp
Brown sugar (light or dark)2 tbsp
Garlic powder1 tbsp
Onion powder1 tbsp
Salt (kosher or sea salt preferred)1.5 tbsp
Black pepper (freshly ground)1 tbsp
Chili powder1 tbsp
BBQ sauce (store-bought or homemade)1 cup
Apple cider vinegar2 tbsp
Olive oil (extra virgin preferred)1 tbsp

This recipe guides you to making delicious, tender BBQ pork ribs using the slow cooking method. The low and slow cooking process breaks down the meat fibers, making the ribs melt in your mouth. We use common ingredients and a simple homemade BBQ rub and sauce. Total ingredient cost is approximately $15 (USD), €14 (EUR), £12 (GBP), and ₹1200 (INR). Each serving has approximately 450 kcal, moderate protein, and fat content. Suitable for an omnivore diet. This recipe is of easy to medium complexity and takes about 7 hours including slow cooking time.

Preparation instructions

Prepare the ribs and rub

1Remove the pork ribs from packaging and pat dry with paper towels. Remove the thin silver skin membrane on the underside of the ribs for tender results (use a paper towel to grip and pull it off). In a bowl, mix smoked paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and chili powder to create a flavorful dry rub.

Apply rub

2Rub the olive oil all over the ribs on both sides to help the spices stick. Generously coat the ribs with the dry rub on both sides, pressing it into the meat for best flavor penetration. Wrap the ribs in plastic wrap and refrigerate for 1 hour or overnight for deeper flavor.

Slow cook the ribs

3Place the ribs in a slow cooker or crockpot. Pour apple cider vinegar around the ribs (not directly on top) to add moisture and tang. Cover and cook on low heat setting for 6 to 7 hours or until the meat is tender and easily pulls away from the bone. The internal temperature should reach at least 63°C (145°F), but ribs are often cooked longer for tenderness.

Check doneness and finish under broiler

4Once slow cooked, preheat your oven broiler. Transfer ribs to a baking sheet lined with foil. Brush BBQ sauce generously on both sides. Broil the ribs 3-5 minutes per side to caramelize the sauce and add a nice finishing glaze. Watch carefully to prevent burning.

Serve safely and enjoy

5Let the ribs rest for 5 minutes before cutting to allow juices to redistribute. Serve warm with extra BBQ sauce if desired. Properly cooked ribs are tender with juices running clear, indicating they are safe and delicious to eat.

Cooking Tips

1Removing the silver skin membrane helps the rub and heat penetrate better, resulting in more tender ribs.

2If you don't have a slow cooker, you can cook ribs covered in a low oven (120°C) for 3-4 hours wrapped in foil.

3Avoid cross-contamination by using separate cutting boards for raw meat and other foods.

4Use a meat thermometer to ensure safe and accurate internal temperatures.

5Leftover ribs can be refrigerated for up to 3 days or frozen for longer storage.

Equipment Needed

Slow cooker or crockpot
Oven with broiler
Sharp knife and cutting board
Mixing bowl
Measuring spoons
Basting brush
Meat thermometer

Shopping List

[ ] Pork spareribs (~$10) - Choose fresh ribs with good color and no unpleasant smell.
[ ] Smoked paprika (~$1) - Essential for smoky flavor; opt for fresh spice.
[ ] Brown sugar (~$0.50) - Adds sweetness and caramelization.
[ ] Garlic powder (~$0.50) - Adds savory depth.
[ ] Onion powder (~$0.50) - For flavor complexity.
[ ] Salt (~$0.10) - Use kosher or sea salt for better seasoning.
[ ] Black pepper (~$0.50) - Freshly ground is best.
[ ] Chili powder (~$0.50) - Adds mild heat.
[ ] BBQ sauce (~$2) - Store-bought or homemade; choose your favorite style.
[ ] Apple cider vinegar (~$0.50) - Enhances tenderness and flavor.
[ ] Olive oil (~$0.50) - For helping rub stick.

Total Cost: Approximately $16

FAQ

Why should I remove the silver skin membrane from pork ribs?

Removing the silver skin membrane makes the ribs more tender and allows the seasoning and smoke (if using BBQ) to penetrate better.

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

Pork ribs should reach an internal temperature of at least 63°C (145°F) for safety, but are usually cooked to higher temps (about 90°C/195°F) for tenderness. The meat should be tender and pull away easily from the bone.

Can I cook ribs without a slow cooker?

Yes, you can cook ribs covered in foil in a low oven at 120°C for 3-4 hours to achieve tender meat.

How do I prevent cross-contamination while preparing ribs?

Use separate cutting boards and utensils for raw meat and other ingredients, wash hands thoroughly after handling raw meat, and clean all surfaces and tools with hot soapy water.