Recipe Background
Easy BBQ Ribs are tender, juicy, and perfectly charred with a delightful barbecue flavor.
The best barbecue sauce is a delicate balance of sweet, savory, sour, and spicy. The best application of barbecue sauce is smothering Easy BBQ Ribs. Easy BBQ Ribs practically fall-off-the-bone tender with a delicious charred crust. These ribs are marvelously, have-napkins-at-the-ready messy but you'll be so enamored of their juiciness and meatiness you won't mind. There's flavor in every bite, and you'll go back for every bite, trust us.
Ingredients
For the rub:
- 1 tablespoon light brown sugar
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon granulated garlic
- 1 teaspoon fresh ground black pepper
- 1/4 teaspoon cayenne pepper optional
For the ribs:
- 4-5 pounds pork spareribs St. Louis-style, trimmed
- 1 cup barbecue sauce
Directions
- Mix the brown sugar, the chili powder, the cumin, the salt, the garlic, the black pepper, and the cayenne pepper together in a small bowl.
- Pat the ribs dry with paper towels, then cover both sides with the spice rub. Work the spices into the ribs by massaging the spice mix into the meat.
- Cut the rack in half and place them in the slow cooker with the thick ends pointing down and the meaty side against the interior wall of the slow cooker. The ribs may be too tall to fit against the wall. If this is the case, then tilt them toward the sides of the slow cooker.
- Cover and cook until the ribs are just tender and the meat is pulling away from the bones, about 5-6 hours on high or 6-7 hours on low.
- Using tongs, carefully remove the ribs to a baking sheet, meat-side up, and allow them to rest for about 10 minutes.
- Preheat the grill to high and place the ribs onto the grill with the meat-side up. While the bottom of the ribs char, brush the top with some of the barbecue sauce. After 5 minutes, carefully turn the ribs with the meat-side facing down.
- Brush the barbecue sauce on the under side. Continue to grill the ribs, turning one more time and adding more of the sauce, until the ribs are well-charred and the sauce is caramelized, about 10-15 minutes. Remove from the grill, tent with foil, and allow the ribs to rest for 15 minutes.
- Cut the ribs in between the bones to separate.
- Serve hot with the remaining sauce.
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