Tillie Doyle
Cooking pork spare ribs in a crock pot is an easy and delicious way to make tender, fall-off-the-bone ribs. This method is perfect for busy weeknights or easy weekend dinners, as it requires minimal preparation and can be left to cook slowly throughout the day. With a simple spice rub and your choice of barbecue sauce, you can create juicy and flavourful ribs that will be a crowd-pleaser at any gathering.
Characteristics and Values of cooking pork spare ribs in a crock pot
| Characteristics | Values |
|---|---|
| Type of ribs | St. Louis-style pork spare ribs or baby back ribs |
| Seasoning | Smoked paprika, regular paprika, brown sugar, salt, black pepper, red pepper flakes, garlic powder, onion powder, cayenne pepper |
| Additional ingredients | Onions, garlic, olive oil, water or broth |
| Cooking time | 4-8 hours |
| Temperature | Low |
| Sauce | BBQ sauce, ketchup, hot sauce, plum or apricot preserves |
| Calories | 358-1489 kcal |
| Storage | Refrigerate for 3-4 days or freeze for up to 3 months |
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What You'll Learn
Prepping the ribs
To prep the ribs, you'll first need to cut the racks into halves or thirds, depending on the size of your slow cooker. You can also ask your butcher to do this for you.
Next, remove the silver membrane from the back of the ribs. This can be done by slipping a knife under the membrane and pulling it off. If it's too slippery, a piece of paper towel can help you grip it.
After removing the membrane, it's time to make your dry rub. In a small bowl, combine paprika, brown sugar, salt, black pepper, and red pepper flakes. You can also add garlic powder, onion powder, cayenne, and lemon pepper to your rub for extra flavour. Once your rub is mixed, generously apply it to both sides of the ribs, using your fingers to really work it in.
Finally, place the ribs in your slow cooker, standing them upright with the meaty side against the wall of the cooker. You can add onions, garlic, and a touch of water or broth to the cooker as well.
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Choosing a rub
There are many different types of rubs that can be used on pork spare ribs, ranging from sweet and sticky to spicy and smoky. A basic dry rub typically includes salt, pepper, paprika, and brown sugar. This combination of spices enhances the natural flavour of the pork while adding a touch of sweetness and heat. For a more complex flavour profile, additional spices such as garlic powder, onion powder, cayenne pepper, and smoked paprika can be added to the mix. These spices not only add depth of flavour but also contribute to the desirable crust that forms during the grilling or broiling process.
When choosing a rub, it's important to consider the overall flavour profile you want to achieve. For a classic, crowd-pleasing option, a simple combination of salt, pepper, and paprika can be used. This allows the natural flavour of the pork to shine through while still adding a subtle boost of flavour. If you're looking for something with a bit more kick, increasing the amount of black pepper or adding crushed red pepper flakes will deliver a spicier dish. Alternatively, for a sweeter option, increasing the amount of brown sugar in the rub will create a caramelised coating on the ribs that many enjoy.
In addition to the spices and herbs, the texture of the rub is also important. A good rub should be well-combined and slightly moist, as this will help it adhere to the surface of the ribs. This can be achieved by mixing the spices with a small amount of oil, water, or another liquid such as beer or wine. This not only helps the rub stick to the meat but also ensures that the flavours are evenly distributed.
Ultimately, the choice of rub comes down to personal preference and the desired flavour profile. Whether you opt for a classic blend or experiment with different spices, the key to success is in the preparation and the low and slow cooking process that a crock pot provides.
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Cooking the ribs
Cooking pork spare ribs in a crock pot is an easy way to make a delicious meal for any occasion. The process is simple, requiring only about 15 minutes of preparation before leaving the ribs to cook slowly for around 4 to 8 hours.
First, set your slow cooker to low and spray it with non-stick cooking spray, including the underside of the lid to help with cleanup. Cut the racks of ribs into halves or thirds, depending on the size of your crock pot. Remove the silver membrane from the back of the ribs. You can do this by slipping a knife under it and pulling, using a paper towel to help you grip if it's slippery.
Next, make your dry rub. In a small bowl, combine paprika (smoked or regular) with brown sugar, salt, black pepper, and red pepper flakes to taste. You can also add garlic powder, onion powder, and cayenne pepper for a kick of heat. Rub the spice mixture generously onto both sides of the ribs, massaging it into the meat.
Place the ribs into your crock pot, standing them upright with the meaty side against the wall of the cooker. Add sliced onion, garlic, and a touch of water or broth to the pot. Close the lid and let the ribs cook slowly for around 4 to 8 hours on low heat, or until the meat is tender and falls off the bone.
Once the ribs are cooked, preheat your broiler. For a sticky glaze, make a sauce by combining ketchup, barbecue sauce, and a touch of hot sauce or chili sauce to taste. Brush the ribs with the sauce and broil or grill for 3 to 5 minutes, or until slightly charred. Finally, cut the ribs apart between the bones and serve with extra barbecue sauce on the side.
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Making the sauce
There are several ways to make the sauce for your pork spare ribs. You can either make a dry rub or a wet sauce.
For a dry rub, mix together paprika, brown sugar, salt, black pepper, and red pepper flakes. You can also add garlic powder, onion powder, and cayenne for a little heat. Rub the mixture all over the ribs, making sure to get into all the nooks and crannies.
If you prefer a wet sauce, you can combine ketchup, chili sauce, barbecue sauce, and hot sauce. You can also use plum or apricot preserves for a tangy and sticky sauce. Another option is to simply brush the ribs with olive oil, salt, and pepper.
Some people like to cook the sauce along with the ribs, but this can make the sauce watery. It's generally better to add the sauce after the ribs have cooked so that they are glossy and sticky.
You can also finish the ribs by placing them under the broiler for a few minutes to let the sauce caramelize.
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Reheating and storing
If you have any leftovers, store them tightly wrapped in aluminium foil in an airtight container in the refrigerator for up to 3–4 days. You can also freeze your ribs for up to 3 months. Double-wrap them and place them in an airtight container; when you're ready to enjoy them, let them thaw overnight in the refrigerator.
To reheat, place the ribs wrapped in foil in the oven at 250–275°F (150°F if you want to keep them warm) for 30 minutes or until warmed through. You can also reheat them in the microwave or on the stove. Slather them with BBQ sauce to get them nice and saucy again.
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