Ingredients
For the Ribs
- 2 tablespoons smoked paprika
- 1 tablespoon dark brown sugar
- 1 tablespoon Morton’s kosher salt
- 2 teaspoons black pepper
- 1/2 tsp onion powder
- 2 teaspoons garlic powder
- 2 racks pork spareribs, trimmed St. Louis style and each rack cut in half
Homemade BBQ Sauce
- ¾ cup ketchup
- 5 tablespoons apple juice
- 2 tablespoon molasses
- 1 tablespoon cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 teaspoon black pepper
- ¼ teaspoon liquid smoke
Season the Ribs
In a bowl, mix together the paprika, brown sugar, kosher salt, black pepper, onion powder, and garlic powder. Reserve 1 tablespoon of this spice blend for the sauce.
Pat the ribs dry with paper towels. Evenly coat the ribs with the remaining spice blend.
Cook the Ribs
Place the ribs vertically in the slow cooker with the thicker ends pointing downward and the meaty side facing the slow cooker’s wall. The ribs will overlap slightly.
Cover and cook until they are just tender. Cook on high for 5 to 6 hours or on low for 6 to 7 hours.
Make the Barbecue Sauce
Meanwhile, in a medium saucepan, whisk together the ketchup, apple juice, molasses, cider vinegar, Worcestershire sauce, yellow mustard, black pepper, liquid smoke, and the reserved spice blend.
Bring the mixture to a boil over medium heat, then lower the heat to medium-low and let it simmer. Stir occasionally until it thickens and reduces to about 1 cup, which should take around 10 minutes. You may refrigerate the sauce for up to 3 days.
Prepare for Broiling
Line a rimmed baking sheet with aluminum foil and place a wire rack on top.
Using tongs, transfer the cooked ribs to the rack, meaty side facing up, and let them rest for 10 minutes to allow the surface to dry out.
Broil and Finish
Adjust your oven rack to be about 3 inches from the broiler and preheat the broiler. Brush the ribs generously with 1/2 cup of the barbecue sauce and broil until the sauce is bubbling and starting to char, around 4 minutes.
Take the ribs out of the oven, brush them with the remaining 1/2 cup of barbecue sauce, tent them with aluminum foil, and let them rest for 20 minutes.
Slice between the bones and serve the ribs.
Crockpot BBQ Ribs
Ingredients
For the Ribs
- 2 tablespoons smoked paprika
- 1 tablespoon dark brown sugar
- 1 tablespoon Morton’s kosher salt
- 2 teaspoons black pepper
- 1/2 tsp onion powder
- 2 teaspoons garlic powder
- 2 racks pork spareribs, trimmed St. Louis style and each rack cut in half
Homemade BBQ Sauce
- ¾ cup ketchup
- 5 tablespoons apple juice
- 2 tablespoon molasses
- 1 tablespoon cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 teaspoon black pepper
- ¼ teaspoon liquid smoke
Instructions
- Combine paprika, sugar, salt, pepper, onion powder, and granulated garlic. Reserve 1 tbsp of the spice rub.
- Pat the ribs dry and coat with the remaining spice rub.
- Arrange ribs vertically in the slow cooker, thick ends down, meaty side against the wall. Cook on high for 5-6 hours or low for 6-7 hours.
- Whisk together ketchup, apple juice, molasses, vinegar, Worcestershire, mustard, pepper, liquid smoke, and reserved spice rub in a saucepan. Bring to a boil, reduce to medium-low, and simmer until thickened, about 10 mins.
- Line a baking sheet with foil, set a wire rack on top. Transfer cooked ribs to the rack, meaty side up, let sit for 10 mins.
- Preheat broiler with oven rack 3 inches from broiler. Brush ribs with 1/2 cup barbecue sauce and broil until bubbling and beginning to char, about 4 mins.
- Remove ribs, brush with remaining sauce, tent with foil, and let rest for 20 mins.
- Slice between bones and serve.