Get ready to transform your ordinary dinner into an extraordinary culinary experience with these incredibly tender and finger-licking slow cooked barbecued spareribs! Imagine falling-off-the-bone meat glazed with a perfectly balanced sweet and tangy barbecue sauce that will have your family and friends begging for seconds. This foolproof recipe turns even novice home cooks into BBQ champions, delivering restaurant-quality ribs right from your slow cooker.
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lbs spareribs
- 1 cup barbecue sauce
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
Instructions
- Remove spareribs from refrigerator 30 minutes before cooking to bring to room temperature.
- Trim any excess fat from the spareribs and pat dry with paper towels.
- In a medium bowl, whisk together barbecue sauce, brown sugar, apple cider vinegar, Worcestershire sauce, and garlic powder to create a marinade.
- Place spareribs in the slow cooker, bone side down, and pour the marinade evenly over the ribs, ensuring complete coverage.
- Cover slow cooker and set to low heat setting.
- Cook ribs for 7-8 hours, allowing meat to become tender and easily pull away from the bone.
- About 30 minutes before serving, carefully remove ribs and place on a lined baking sheet.
- Brush additional barbecue sauce over ribs and broil for 3-5 minutes to create a caramelized exterior.
- Let ribs rest for 5-10 minutes before cutting into individual portions.
- Serve hot with extra barbecue sauce on the side for dipping.
Tips
- Room Temperature Matters: Always let your spareribs sit out for 30 minutes before cooking to ensure even heat distribution.
- Trim Carefully: Remove excess fat to prevent greasy ribs, but leave enough to keep the meat moist and flavorful.
- Marinade Magic: Whisk your sauce ingredients thoroughly to ensure the brown sugar fully dissolves and flavors are well combined.
- Low and Slow is the Key: Cooking on low heat for 7-8 hours guarantees maximum tenderness and allows flavors to deeply penetrate the meat.
- Caramelization Trick: The final broiling step is crucial for creating that irresistible crispy, caramelized exterior.
- Resting is Essential: Always let ribs rest after cooking to allow juices to redistribute, ensuring each bite is succulent and juicy.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 25g
Saturated Fat: 9g
Cholesterol: 120mg
