Slow-Cooker Spareribs

While I may pull out my slow cooker at the height of summer when it’s too hot for the oven, this handy appliance truly gets a workout during the fall and winter. At the first sign of frost, my crockpot returns to its star placement on the countertop and gets used at least once a week in our kitchen. I love the convenience of set-it-and-forget-it recipes like these slow-cooker spareribs.

Cooking pork spareribs low and slow is a great way to turn them fall-off-the-bone tender. The ribs cook in a flavorful homemade barbecue sauce that infuses the meat with a sweet and tangy flavor. With its simple ingredients, you can prep this slow-cooker recipe any day of the week and return home to a tasty meal that’s ready to eat when you are.

Ingredients for Slow-Cooker Spareribs

• Pork spareribs: Spareribs are a cut of pork that comes from the belly of the pig. These ribs are larger than back ribs and are not quite as meaty, but they are very richly flavored. This crockpot pork spareribs recipe calls for ribs cut into serving-size pieces. You can use either bone-in or boneless ribs, but bone-in ribs have more flavor.
• Soy sauce: Soy sauce adds a savory, umami flavor to the barbecue sauce. Use a low-sodium soy sauce brand to control the salt.
• Prepared mustard: Prepared mustard adds a tangy flavor. The best type of mustard for this recipe is whatever you like; spicy and yellow mustard are both excellent options.
• Molasses: Molasses adds a rich, smoky, sweet flavor. Use light or dark molasses for this crockpot pork spareribs recipe.
• Cider vinegar: Cider vinegar adds a sweet, fruity and tangy flavor to the sauce.
• Worcestershire sauce: Worcestershire sauce is a fermented condiment that adds lots of umami flavor to the sauce.
• Hot pepper sauce: Hot sauce adds a kick of heat to the sauce; use as much or as little of your favorite brand as you like.

Directions

Step 1: Prep the ribs

Place the ribs in a 5-quart slow cooker. In a medium bowl, whisk together the soy sauce, mustard, molasses, cider vinegar, Worcestershire sauce and hot pepper sauce. Pour the mixture over the ribs.

Editor’s Tip: If you want a sauce with more heft, use a cornstarch slurry to thicken the sauce after removing the ribs from the slow cooker. Add one tablespoon of cornstarch to one tablespoon of water and stir to combine. Whisk the slurry into the sauce in the slow cooker, set it to high heat and continue stirring until it thickens up.

Step 2: Slow-cook the ribs

Cover and cook the ribs on low for five to six hours or until the meat is tender.

Slow-Cooker Spareribs Variations

• Add a dry rub: Liberally season the spareribs with a dry rub full of herbs and spices to infuse more flavor into the meat.
• Use store-bought barbecue sauce: To make prep even easier, substitute a jar of store-bought barbecue sauce for the homemade sauce called for in this recipe. Use any of the best barbecue sauce brands.
• Or make a different sauce: You can use just about any of our best barbecue sauce recipes for these slow-cooker spareribs.

How to Store Slow-Cooker Spareribs

Store leftover slow-cooker spareribs in an airtight container in the refrigerator for up to four days.

How do you reheat spareribs?

Reheat leftover spareribs in a 250°F oven until the internal temperature reaches 140°. It should take about 30 minutes.

Slow-Cooker Spareribs Tips

How do you remove the membrane from the back of the ribs?

Most store-bought ribs have silverskin, a membrane of connective tissue, attached to the underside of the ribs. Sometimes, if you’re lucky, your butcher will remove it. Otherwise, you need to remove it before you cook. Don’t panic; it’s simple to do.

Insert a knife between the membrane and the meat at one end of the ribs. Be careful not to pierce the membrane. Work your fingers under the skin to loosen it. Pinch it with a paper towel to get a good grip. Gently but firmly, pull off the silverskin. It should peel off cleanly.

Why are my slow-cooker spareribs tough?

Your spareribs may be tough if you haven’t given them enough time to cook or if they were heated too quickly over high heat. This recipe uses a low-and-slow method that melts away the connective tissue, leaving you with perfectly tender ribs.

Can you leave the spareribs in the slow cooker for longer than six hours?

While ribs benefit from a low-and-slow cooking style, you can overdo it in the slow cooker. Check them for doneness once the meat begins pulling away from the ends of the bones. This visual cue means it’s time to test. Pierce the meat with a fork, and the tines should glide through easily. You should aim to cook the ribs to an internal temperature of about 190°.

What can you serve with slow-cooker spareribs?

Serve your slow-cooker spareribs with corn on the cob, a fistful of napkins, and big glasses of homemade lemonade like grandma used to make. And don’t forget the buttermilk biscuits to sop up any leftover sauce!