Imagine walking into your kitchen and being greeted by the most incredible aroma of tender, fall-off-the-bone spare ribs that have been slow-cooking to perfection all day. This "Hunk of Meat Monday" recipe is not just another dinner - it's a culinary experience that transforms an ordinary weeknight into a flavor-packed celebration. With minimal prep and maximum deliciousness, these slow cooker spare ribs will have your family and friends begging for seconds before they've even finished their first bite!
Prep Time: 20 mins
Cook Time: 8 hrs
Total Time: 8 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 racks of spare ribs
- 1 cup barbecue sauce
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Salt and pepper to taste
Instructions
- Remove spare ribs from refrigerator 30 minutes before preparation to allow meat to reach room temperature.
- In a small mixing bowl, combine paprika, garlic powder, onion powder, salt, and pepper to create a dry rub seasoning.
- Pat the spare ribs dry with paper towels to remove excess moisture.
- Generously coat both sides of the ribs with the prepared dry rub seasoning, massaging the spices into the meat thoroughly.
- Trim any excess fat from the ribs if desired, but leave some for flavor and moisture.
- Place the seasoned ribs into the slow cooker, standing them up vertically along the edges of the cooker, allowing them to lean against each other.
- Cover the ribs with the barbecue sauce, ensuring an even coating on all surfaces.
- Set the slow cooker to low heat and cook for 8 hours, allowing the ribs to become tender and infused with flavor.
- After cooking, carefully remove the ribs from the slow cooker and let them rest for 10-15 minutes.
- Optional: For a caramelized finish, brush additional barbecue sauce and broil in the oven for 3-5 minutes.
- Slice the ribs between the bones and serve hot with extra barbecue sauce on the side.
Tips
- Room Temperature Magic: Always let your ribs sit out for 30 minutes before cooking to ensure even seasoning and cooking.
- Dry Rub Technique: Massage the spice blend thoroughly into the meat - this helps create a deeper flavor profile.
- Fat is Flavor: While trimming excess fat is optional, leaving a thin layer helps keep the ribs moist and adds richness.
- Vertical Placement Trick: Standing ribs vertically in the slow cooker allows for more even cooking and better sauce distribution.
- Patience is Key: The 8-hour slow cooking process is crucial for achieving that melt-in-your-mouth tenderness.
- Optional Caramelization: The broiling step at the end is a game-changer for adding a delicious, slightly crispy exterior.
- Resting Period: Always let the ribs rest for 10-15 minutes after cooking to allow juices to redistribute, ensuring maximum juiciness.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 28g
Saturated Fat: 10g
Cholesterol: 120mg
