Wednesday, July 17, 2019


I made these ribs back on the 4th of July weekend.  I had done them in a slower cooker before but this was a different process and came out wonderfully.

While this is more of a recipe for a rub and sauce to give a specific flavor, it's also a great technique.  This recipe was adapted from one via Cook's Country.

These are the ingredients for the rub.  The amounts will be listed in the recipe at the bottom of this post.

Mix them all together and reserve 1 TBSP for later use in the sauce.

It is important to use the St. Louis style pork spareribs.  About 3 lbs, I bought two packages that were a little over 1 1/2 lbs each.  Cut each rack in half and pat them all dry with paper towels.

Rub them with the rub (well that IS why they call it that, ha) generously on each side.

Arrange them in the slow cooker, thick ends pointed DOWN and meaty sides against the wall of the of the slow cooker.  That's it for this step.  There is NO liquid added.  The meat will give off plenty of liquid during the cooking process.

Do not lift the lid while it is cooking.  Cook 5 to 6 hours on high or 7 to 8 hours on low.  We used low and let it go overnight.  Let me tell you, that was a great smell to wake up to, ha.  

Make the BBQ sauce in a pan on the stove top.  Again, ingredient amounts listed below.

Stir all together and bring to a boil over medium heat.  Once boiling, reduce to a simmer and let it thicken and reduce to about one cup of sauce.  This takes about 10 minutes or so.

This step is where you could just use your own favorite BBQ sauce.

Take the pork ribs out of the slow cooker.  Let them rest for about 10 minutes on an oven proof wire rack (meaty side up) over a baking sheet to allow their surface to dry out.

This helps the sauce stick in the next step.

Generously coat them with about half the sauce...

...and put them in the oven with the rack about 3" from the broiler.  Broil on high for about 5 minutes or until the sauce begins to char (you want them to be like they were grilled, that char is flavor).

Remove them from the oven and brush again with remaining sauce...

...then tent with foil and allow them to rest for about 20 minutes. 

Remove the foil, cut between each rib and serve!

We had ours with some potato salad and a couple of slices of white bread (to sop up the sauce on the plate of course, ha).  They were SO good! 

2nd Man was amazed that the flavor was so much like they had been grilled for hours.  They were tender, the bones just pulled out and they tasted great.  Super easy way to get the same great flavor.


Rub (or use your own)

  • 2 TBSP dried onion
  • 2 tsp pepper
  • 1 TBSP kosher salt
  • 2 tsp granulated garlic
  • 2 TBSP paprika
  • 1 TBSP brown sugar

3 lbs +/- St Louis style pork spareribs

Sauce (or use your own)

  • 1/2 cup apple juice
  • 1 TBSP yellow mustard
  • 2 TBSP Worcestershire sauce
  • 2 TBSP apple cider vinegar
  • 1 tsp pepper
  • 1/4 tsp liquid smoke
  • 2 TBSP molasses
  • 3/4 cup ketchup

For step by step, as usual see the above instructions under each photo.



  1. them ribs sure do look good.
    Yesterday I took out a couple packages of Flanken ribs(Iowa farm raised beef ribs )that I will prepare for us on Friday and will be using my own rub and & BBQ sauce that I make.
    Thanks for sharing your rub and sauce recipes.

  2. spouse likes ribs, I don't. he would enjoy your recipe though.

  3. Wow, that looks sooo good - I wish I could dig my fork into them right now! Thanks for the recipe.

  4. That sounds great. When I was going to put ribs in the crockpot, a guy told me not to do so, that I would end up with a pile of meat and bones because the meat would fall off. Hmph, didn't happen to yours.

    1. That's rather appealing, as I prefer boneless (or even better boneless country) ribs.

      I do a similar recipe, but rather than the slow cooker, I use my instant pot, then broil.


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