Crockpot Barbecue Ribs
Turn your kitchen into a barbecue haven with these tender, fall-off-the-bone ribs, effortlessly prepared in a crockpot and finished with a caramelized glaze.
Ingredients
- 2 tbsp brown sugar
- 1 tbsp paprika
- 1 tsp garlic powder
- 3–4 lbs baby back or spare ribs beef ribs 1.3–1.8 kg
- 1 tbsp olive oil
- ½ cup dry rub store-bought or homemade
- 1½ cups barbecue sauce your favorite brand or homemade
- ¼ cup apple cider vinegar
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper optional
- Fresh parsley or green onions for garnish optional
Instructions
- Remove the membrane from the back of the ribs if present. Use a knife to loosen, then peel off using a paper towel.
- Rub olive oil over both sides of the ribs and coat them generously with the dry rub. Massage seasoning into the meat for maximum flavor.
- If necessary, cut ribs into 2–3 rib sections to fit them into the crockpot. Layer the ribs, standing on their sides or stacking.
- Mix barbecue sauce and apple cider vinegar in a small bowl. Pour 1 cup of the mixture over the ribs, reserving the rest. Cover and cook on Low for 7–8 hours or High for 4–5 hours, until tender.
- Preheat the broiler to high. Carefully remove ribs from the crockpot and place them on a foil-lined baking sheet.
- Brush the ribs generously with the reserved barbecue sauce. Broil for 3–5 minutes, until the sauce caramelizes and becomes sticky. Watch closely to avoid burning.
- Garnish with fresh parsley or green onions, if desired. Serve hot with extra barbecue sauce on the side. Pair with coleslaw, mashed potatoes, or cornbread for the ultimate barbecue meal.