Crockpot Barbecue Ribs
Ingredients:
For the Ribs:
2-3 pounds baby back ribs (or spare ribs)
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
For the Barbecue Sauce:
1 cup barbecue sauce (your favorite brand)
1/4 cup apple cider vinegar
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon smoked paprika (optional, for extra smoky flavor)
Directions:
Prepare the Ribs:
Remove the membrane from the back of the ribs if not already done.
In a small bowl, mix together the salt, black pepper, paprika, garlic powder, onion powder, cumin, chili powder, and oregano.
Rub the spice mixture all over the ribs, making sure they are evenly coated.
Sear the Ribs (Optional):
Heat olive oil in a large skillet over medium-high heat.
Sear the ribs for about 2-3 minutes on each side, or until they develop a nice brown crust. This step adds extra flavor but can be skipped if you’re short on time.
Prepare the Barbecue Sauce:
In a medium bowl, mix together the barbecue sauce, apple cider vinegar, honey, Worcestershire sauce, Dijon mustard, and smoked paprika (if using).
Cook the Ribs:
Place the ribs into the crockpot. If needed, cut them into sections to fit.
Pour the barbecue sauce mixture over the ribs, ensuring they are well coated.
Cover and cook on low for 6-8 hours, or until the ribs are tender and easily pull apart.
Finish the Ribs (Optional):
For a caramelized finish, preheat your oven broiler.
Transfer the cooked ribs to a baking sheet lined with foil.
Brush the ribs with additional barbecue sauce and broil for 3-5 minutes, or until the sauce is bubbly and caramelized. Keep a close eye to prevent burning.
Serve:
Remove the ribs from the crockpot or oven and let rest for a few minutes.
Slice between the bones and serve with your favorite sides.
Prep Time: 15 minutes | Cook Time: 6-8 hours (or 10 minutes under the broiler) | Total Time: 6-8 hours 15 minutes
Kcal: Approximately 400-500 kcal per serving (based on 1/4 of the recipe) | Servings: 4-6