Spareribs in the slow cooker? We first tried this method simply to rule it out for Cheater BBQ. We figured the ribs would come out gray and soggy, more like a slow cooker stew. We couldn’t have been happier in our disappointment when the ribs turned out better than okay. In fact, they were handsomely browned and crusted with tender, not soggy, meat. A big 6- to 7-quart slow cooker will do two good-size racks of spare or St. Louis ribs, and you can be multitasking elsewhere. (If you actually like using the oven, you can finish them with a sauce in the oven or under the broiler.)
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
CUT the ribs into 2- to 3-bone sections with a sharp knife.
Step 2
RUB the ribs with the dry rub blend and pile them in a large slow cooker (at least 6 quarts).
Step 3
POUR the bottled smoke over the ribs. Cover and cook on high for 5 to 6 hours or on low for 8 to 10 hours. Serve as is or finish with a sauce.
Step 4
To finish with a sauce, Brush the ribs with barbecue sauce.
Step 5
BAKE in a 450°F oven for about 10 minutes or place them under the broiler about 4 inches from the heat source until the sauce has caramelized and cooks onto the ribs, 5 to 7 minutes.
