Pork spare ribs are a classic comfort food dish that’s perfect for any occasion. Whether you’re hosting a backyard barbecue or just want a hearty meal for the family, slow-cooked pork spare ribs are sure to hit the spot. In this article, we’ll show you how to make mouth-watering pork spare ribs in a slow cooker, with a focus on tender, fall-off-the-bone meat and a rich, tangy BBQ sauce.
Choosing the Right Ingredients
Before we dive into the cooking process, let’s talk about the ingredients you’ll need. Here are the essentials:
- 2 pounds of pork spare ribs
- 1/4 cup of BBQ rub
- 1/4 cup of brown sugar
- 2 tablespoons of smoked paprika
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 cup of apple cider vinegar
- 1/4 cup of water
- 1/4 cup of BBQ sauce (optional)
Understanding the Different Types of Pork Ribs
When it comes to pork ribs, there are several types to choose from. Here are the most common varieties:
- Baby back ribs: These are the leanest and most tender type of pork ribs. They’re shorter and more curved than spare ribs, with less meat on the bone.
- Spare ribs: These are the meatiest and most flavorful type of pork ribs. They’re longer and straighter than baby back ribs, with more fat and connective tissue.
- St. Louis-style pork ribs: These are a type of spare rib that’s been trimmed to remove the breastbone and cartilage. They’re easier to cook and more uniform in shape than traditional spare ribs.
Preparing the Ribs
Now that we’ve covered the ingredients and types of pork ribs, let’s talk about preparing the ribs for cooking. Here are the steps to follow:
- Remove the membrane: The membrane is a thin layer of tissue that covers the back of the ribs. It can make the ribs tough and chewy, so it’s best to remove it before cooking. To remove the membrane, use a paper towel to grip the membrane and pull it off.
- Trim excess fat: Spare ribs can be quite fatty, so it’s a good idea to trim some of the excess fat before cooking. Use a sharp knife to trim the fat, taking care not to cut too much meat.
- Season the ribs: In a small bowl, mix together the BBQ rub, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the spice mixture all over the ribs, making sure to coat them evenly.
Creating a Dry Rub
A dry rub is a mixture of spices and herbs that’s applied to the ribs before cooking. It helps to add flavor and texture to the ribs, and can be customized to suit your tastes. Here’s a simple recipe for a dry rub:
| Ingredient | Quantity |
| — | — |
| Brown sugar | 1/4 cup |
| Smoked paprika | 2 tablespoons |
| Garlic powder | 1 tablespoon |
| Onion powder | 1 tablespoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
Mix all the ingredients together in a small bowl until well combined. Store any leftover dry rub in an airtight container for up to 6 months.
Cooking the Ribs
Now that the ribs are prepared, it’s time to cook them. Here’s how to cook pork spare ribs in a slow cooker:
- Add the ribs to the slow cooker: Place the ribs in the slow cooker, bone side down. You may need to curl the ribs around the edges of the slow cooker to fit them in.
- Add the apple cider vinegar and water: Pour the apple cider vinegar and water into the slow cooker, making sure that the ribs are covered.
- Cook the ribs: Cook the ribs on low for 8-10 hours or on high for 4-6 hours. You can also cook the ribs on low for 6 hours and then finish them off on high for 30 minutes to 1 hour.
Finishing the Ribs with BBQ Sauce
If you want to add a sweet and tangy BBQ sauce to your ribs, now’s the time to do it. Here’s how to finish the ribs with BBQ sauce:
- Brush the ribs with BBQ sauce: Use a brush to apply a thick layer of BBQ sauce to the ribs. You can use a store-bought BBQ sauce or make your own using a combination of ketchup, brown sugar, vinegar, and spices.
- Return the ribs to the slow cooker: Place the ribs back in the slow cooker and cook for an additional 30 minutes to 1 hour. This will help the BBQ sauce to set and the ribs to absorb all the flavors.
Serving and Enjoying Your Ribs
Once the ribs are cooked, it’s time to serve and enjoy them. Here are a few tips for serving and enjoying your ribs:
- Use a meat thermometer: To ensure that the ribs are cooked to a safe internal temperature, use a meat thermometer to check the temperature. The internal temperature should be at least 160°F (71°C).
- Let the ribs rest: Before serving the ribs, let them rest for 10-15 minutes. This will help the meat to relax and become even more tender.
- Use a sharp knife: To cut the ribs, use a sharp knife and cut along the bone. This will help to prevent the meat from tearing and make it easier to serve.
Common Mistakes to Avoid
When cooking pork spare ribs in a slow cooker, there are a few common mistakes to avoid. Here are some tips to help you avoid these mistakes:
- Don’t overcook the ribs: Overcooking the ribs can make them tough and dry. To avoid this, use a meat thermometer to check the internal temperature and remove the ribs from the slow cooker when they’re cooked to your liking.
- Don’t overcrowd the slow cooker: Overcrowding the slow cooker can prevent the ribs from cooking evenly. To avoid this, cook the ribs in batches if necessary, and make sure that they have enough room to cook evenly.
Conclusion
Cooking pork spare ribs in a slow cooker is a simple and delicious way to enjoy this classic comfort food dish. By following the steps outlined in this article, you can create tender, fall-off-the-bone ribs that are full of flavor and perfect for any occasion. Whether you’re a seasoned cook or a beginner, this recipe is sure to become a favorite in your household. So go ahead, give it a try, and enjoy the delicious taste of slow-cooked pork spare ribs!
What are the benefits of using a slow cooker to make pork spare ribs?
Using a slow cooker to make pork spare ribs offers several benefits. Firstly, it allows for tender and fall-off-the-bone meat, which can be challenging to achieve with other cooking methods. The slow cooker’s low heat and moisture-rich environment break down the connective tissues in the meat, resulting in a tender and juicy texture.
Additionally, slow cookers are convenient and hands-off, making them perfect for busy days. Simply add the ingredients to the slow cooker in the morning, and come home to a delicious, ready-to-eat meal. This method also allows for easy cleanup, as the slow cooker contains the mess, and the ribs can be easily removed and served.
What type of pork spare ribs is best suited for slow cooking?
The best type of pork spare ribs for slow cooking is the St. Louis-style pork spare ribs. These ribs are meatier and have more fat, which makes them perfect for slow cooking. The fat content helps to keep the meat moist and flavorful, while the meaty texture provides a satisfying bite.
You can also use baby back ribs, but they may not be as tender and juicy as St. Louis-style ribs. If using baby back ribs, it’s essential to adjust the cooking time and temperature to prevent overcooking. It’s also crucial to choose ribs with a good balance of meat and fat to ensure the best results.
How do I prepare the pork spare ribs for slow cooking?
To prepare the pork spare ribs for slow cooking, start by removing the membrane from the back of the ribs. This membrane can be tough and chewy, and removing it allows the rub to penetrate the meat and helps the ribs to become tender. Next, trim any excess fat and cartilage from the ribs, and cut them into a uniform size to ensure even cooking.
Once the ribs are prepared, apply a dry rub or marinade to the meat, making sure to coat all surfaces evenly. Let the ribs sit for at least 30 minutes to allow the seasonings to penetrate the meat. This step is crucial in developing the flavor and texture of the ribs.
What is the best dry rub for pork spare ribs?
The best dry rub for pork spare ribs is a matter of personal preference, but a classic combination of paprika, brown sugar, garlic powder, salt, and black pepper is a great starting point. You can also add other ingredients like cayenne pepper, smoked paprika, or chili powder to give the ribs a spicy kick.
When making a dry rub, it’s essential to use high-quality ingredients and to balance the flavors. A good dry rub should have a mix of sweet, smoky, and spicy flavors to complement the natural taste of the pork. You can also experiment with different ingredients to create your own unique dry rub recipe.
How long does it take to cook pork spare ribs in a slow cooker?
The cooking time for pork spare ribs in a slow cooker can vary depending on the size and type of ribs, as well as the desired level of tenderness. Generally, it takes 8-10 hours on low heat or 4-6 hours on high heat to cook pork spare ribs in a slow cooker.
It’s essential to check the ribs for tenderness after 8 hours and adjust the cooking time as needed. You can also use a meat thermometer to check the internal temperature of the ribs, which should be at least 160°F (71°C) for food safety.
Can I add barbecue sauce to the pork spare ribs during slow cooking?
While it’s tempting to add barbecue sauce to the pork spare ribs during slow cooking, it’s best to add it towards the end of the cooking time. Adding barbecue sauce too early can make the ribs too sweet and sticky, and can also prevent the rub from penetrating the meat.
Instead, add the barbecue sauce during the last 30 minutes of cooking time, and let the ribs simmer in the sauce until they’re coated and caramelized. This method allows the ribs to absorb the flavors of the sauce without becoming too sweet or overpowering.
How do I serve and store leftover pork spare ribs?
To serve pork spare ribs, remove them from the slow cooker and let them cool for a few minutes. Cut the ribs into individual portions and serve with your favorite sides, such as coleslaw, cornbread, or baked beans.
To store leftover pork spare ribs, let them cool completely and wrap them tightly in plastic wrap or aluminum foil. Store the ribs in the refrigerator for up to 3 days or freeze them for up to 2 months. Reheat the ribs in the oven or microwave until they’re hot and tender, and serve with your favorite barbecue sauce.