Ingredients:

  • 2.5-3 lbs (1.1-1.4 kg) pork spareribs or baby back ribs, cut into sections that fit in your slow cooker
  • 2 tablespoons (30 ml) olive oil or vegetable oil
  • 1 teaspoon (5 ml) salt
  • 1/2 teaspoon (2.5 ml) black pepper
  • 1 teaspoon (5 ml) garlic powder
  • 1/2 teaspoon (2.5 ml) onion powder
  • 1/2 teaspoon (2.5 ml) smoked paprika (optional, but highly recommended!)
  • 1 cup (240 ml) ketchup
  • 1/2 cup (120 ml) apple cider vinegar
  • 1/4 cup (60 ml) brown sugar, packed
  • 2 tablespoons (30 ml) Worcestershire sauce
  • 1 tablespoon (15 ml) yellow mustard
  • 1 teaspoon (5 ml) smoked paprika
  • 1/2 teaspoon (2.5 ml) garlic powder
  • 1/4 teaspoon (1.25 ml) cayenne pepper (optional, for a little kick)
  • 1/4 cup (60ml) water

Instructions:

  1. Pat the ribs dry with paper towels. Cut into sections that fit comfortably in your slow cooker.
  2. In a small bowl, combine the salt, pepper, garlic powder, onion powder, and smoked paprika (if using). Rub the spice mixture evenly over the ribs.
  3. Heat the oil in a large skillet over medium-high heat. Sear the ribs on all sides until browned, about 2-3 minutes per side. Searing adds a depth of flavor, but if you're short on time, you can skip this step.
  4. In a bowl, whisk together the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, mustard, smoked paprika, garlic powder, cayenne pepper (if using), and water.
  5. Place the ribs in the slow cooker. Pour the BBQ sauce over the ribs, ensuring they are evenly coated.
  6. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the ribs are very tender and the meat is easily pulled from the bone.
  7. Carefully remove the ribs from the slow cooker. Preheat your oven broiler (grill) or your barbecue to medium-high heat. Place the ribs on a baking sheet or grill and brush with extra BBQ sauce. Broil or grill for 2-3 minutes per side, or until the sauce is caramelized and slightly charred. Watch carefully to prevent burning.
  8. Remove the ribs from the oven or grill and let them rest for a few minutes before serving.