Ingredients:
- 2 pounds (900g) pork spareribs or baby back ribs, cut into 3-4 rib sections
- 1 tablespoon (15ml) olive oil
- 1 teaspoon (5g) smoked paprika
- 1 teaspoon (5g) garlic powder
- 1 teaspoon (5g) onion powder
- ½ teaspoon (2.5g) ground black pepper
- ½ teaspoon (2.5g) salt
- 1 cup (240ml) ketchup
- ½ cup (120ml) apple cider vinegar
- ¼ cup (60ml) brown sugar, packed
- 2 tablespoons (30ml) Worcestershire sauce
- 1 tablespoon (15ml) Dijon mustard
- 1 teaspoon (5ml) liquid smoke (optional)
- ½ teaspoon (2.5g) cayenne pepper (optional)
Instructions:
- Trim excess fat from ribs. Cut the ribs into sections that will fit in the crock pot.
- In a small bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the mixture all over the ribs.
- Arrange the ribs in the slow cooker, standing them on their sides if necessary, to fit in a single layer or as close to single layer as possible.
- In a separate bowl, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, liquid smoke (if using), and cayenne pepper (if using).
- Pour the BBQ sauce evenly over the ribs, ensuring they are well coated.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the ribs are very tender and the meat easily pulls away from the bone.
- Carefully remove the ribs from the crock-pot. Place them on a baking sheet lined with foil. Broil for 2-3 minutes per side, or until the sauce is slightly caramelized and bubbly. Watch carefully to prevent burning.
- Serve immediately.