Name: Slow-Cooker Classic Barbecued Spareribs
Total time: 5 h
Ingredients: 3 tablespoons paprika; 2 tablespoons packed brown sugar; 2 teaspoons onion powder; 2 teaspoons garlic powder; 1/4 teaspoon cayenne pepper; Salt and pepper; 2 (2 1/2- to 3-pound) racks St. Louis–style spareribs , trimmed, halved; 1/2 cup ketchup; 6 tablespoons molasses; 2 tablespoons Dijon mustard; 1 tablespoon cider vinegar; 1/2 teaspoon liquid smoke

Why This Recipe Works

For fall-off-the-bone-tender barbecued pork spareribs with grilled flavor, we started by covering the ribs with a dry spice rub for deep flavor. To fit two racks of spareribs into the slow cooker, we cut them in half and stood the racks upright around the slow cooker's perimeter, overlapping them slightly. We found that leaving the membrane coating the underside of the ribs attached helped hold the racks together as they cooked. Once the ribs were fully tender, we transferred them to a wire rack set in a baking sheet, brushed them with a simple pantry barbecue sauce, and broiled them to develop a lightly charred exterior.

Before You Begin

Avoid buying ribs labeled “spareribs”; their large size and irregular shape make them unwieldy in a slow cooker. St. Louis-style spareribs are smaller and more uniform in size. You can substitute an equal amount of baby back ribs; reduce the cooking time to 4 to 5 hours on low or 3 to 4 hours on high. You will need an oval slow cooker for this recipe.

Instructions

1. Combine paprika, sugar, onion powder, garlic powder, cayenne, 2 teaspoons salt, and 1 tablespoon pepper in bowl. Pat ribs dry with paper towels; rub with spice mixture.

Arrange ribs upright in slow cooker, with thick ends pointing down and meaty sides against wall (ribs will overlap). Cover and cook until ribs are just tender, 7 to 8 hours on low or 4 to 5 hours on high.

Adjust oven rack 4 inches from broiler element and heat broiler. Set wire rack in aluminum foil-lined rimmed baking sheet; coat with vegetable oil spray. Transfer ribs meaty side up to prepared rack; let sit until surface is dry, about 10 minutes.

Whisk ketchup, molasses, mustard, vinegar, and liquid smoke together in bowl. Brush ribs with half of sauce; broil until sauce is bubbling and beginning to char, about 5 minutes. Brush ribs with remaining sauce, tent loosely with foil, and let rest for 10 minutes. Cut ribs in between bones to separate. Serve.