Forget firing up the grill! These slow cooker spare ribs deliver that classic, smoky barbecue flavor you crave with minimal effort. A rich blend of spices and tangy balsamic vinegar creates a mouthwatering sauce, while a quick trip under the broiler gives them those irresistible crispy, browned edges. Get ready for the most tender, fall-off-the-bone ribs you’ve ever made!
Ingredients
• 5 tablespoons / 75 ml avocado oil, divided
• 1 rack bone-in pork spare ribs, about 4 pounds / 1.8 kg, cut into serving portions
• 1 tablespoon / 15 g smoked paprika
• 1½ teaspoons / 4.5 g garlic powder
• 1 teaspoon / 3 g mustard powder
• 1 teaspoon / 2 g celery seeds
• 1 teaspoon / 6 g salt
• 1 teaspoon / 2 g ground black pepper
• ¼ teaspoon / 0.5 g red pepper flakes
• ¼ teaspoon / 0.5 g ground cloves
• 1 6-ounce / 170 g can tomato paste
• 3 tablespoons / 45 ml balsamic vinegar
• 1 tablespoon / 15 ml liquid smoke
• ½ cup / 120 ml water
Instructions
1. Brush the sides and bottom of a large slow cooker with 2 tablespoons of the avocado oil. Rub the ribs all over with the remaining 3 tablespoons of oil.
2. In a small bowl, combine the smoked paprika, garlic powder, mustard powder, celery seeds, salt, pepper, red pepper flakes, and cloves to create a spice rub.
3. Thoroughly rub the seasoning mixture over all sides of the ribs, then arrange them in the prepared slow cooker.
4. In another small bowl, stir together the tomato paste, balsamic vinegar, liquid smoke, and water until well combined. Pour this sauce mixture evenly over the ribs.
5. Cover and cook on LOW for 5 to 7 hours, or until the ribs are tender and cooked through.
6. Carefully remove the ribs from the slow cooker and arrange them in a single layer on a broiler-safe pan.
7. Broil the ribs about 6 inches from the heat source for 5 to 7 minutes, or until the edges become deliciously crisp and browned. Serve immediately with the remaining sauce from the slow cooker for dipping.
Nutritional Information
• PER SERVING: 734 CALORIES ★ FAT 62 G (76%) ★ NET CARBS 5 G (3%) ★ PROTEIN 36 G (20%)
Pro Tips
• Don’t substitute regular paprika for smoked paprika. The smoked variety is key to achieving a deep, rich, and smoky flavor without a smoker.
• For easier handling, remove the thin membrane from the back of the rib rack before seasoning. Slide a butter knife under the edge to lift it, then grip with a paper towel and pull it off.
• To thicken the sauce, pour the remaining liquid from the slow cooker into a small saucepan. Bring to a simmer and cook for 5-10 minutes, or until it has reduced to your desired consistency.
FAQ
Q: Do I have to broil the ribs at the end
A: While the ribs are fully cooked and tender in the slow cooker, the final broiling step is highly recommended. It’s the key to creating the irresistible crispy, browned edges that give these ribs a classic barbecue finish.
Q: Can I use regular paprika instead of smoked paprika
A: For the best results, you should use smoked paprika. As noted in the pro tips, it is essential for achieving the deep, smoky flavor that makes this recipe special without needing a real smoker.
Q: How do I know when the ribs are done
A: The ribs are perfectly cooked when the meat is extremely tender and easily pulls away from the bone. The recipe suggests 5 to 7 hours on LOW, but the ultimate test is that signature ‘fall-off-the-bone’ texture.
Q: What is the purpose of the membrane on ribs
A: Removing the thin membrane from the back of the ribs helps the spice rub penetrate the meat more effectively and results in a more tender, less chewy texture. It’s an easy step that makes a big difference.
