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Close-up of tender pork spare ribs in a black crockpot showing meat pulling away from the bone. (Crockpot BBQ Ribs)

Crockpot BBQ Ribs: The Ultimate Guide to Fall-Off-The-Bone Perfection

Achieve pit-master results with these tender Crockpot BBQ Ribs. Slow-cooked to perfection with a smoky dry rub, finished with a glossy reddish-brown glaze, charred edges, fresh scallions, and toasted sesame seeds for a professional finish.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Rib Ingredients
  • 3-4 lbs Pork Spare Ribs Membrane removed
  • 1/4 cup Brown Sugar 50g
  • 1 tbsp Smoked Paprika 7g
  • 1 tbsp Garlic Powder 8g
  • 1 tsp Cayenne Pepper 2g
  • 1.5 cups BBQ Sauce 350ml, thick variety
  • 1 tsp Liquid Smoke 5ml
  • 3 whole Green Scallions Thinly sliced
  • 1 tbsp White Sesame Seeds 9g

Equipment

  • 1 Slow Cooker 6-quart or larger
  • 1 Baking Sheet For broiler finish
  • 1 Silicone pastry brush For glazing

Method
 

Preparation
  1. Remove the silver skin membrane from the back of the ribs. Pat the meat dry with paper towels to ensure the dry rub adheres properly.
  2. Mix the dry rub ingredients in a small bowl. Massage the rub into both sides of the pork spare ribs until fully coated.
Slow Cooking
  1. Cut the ribs into sections to fit into a black ceramic slow cooker. Drizzle with liquid smoke. Cover and cook on LOW for 7-8 hours until meat pulls away from the bone ends.
Finishing
  1. Carefully transfer ribs to a foil-lined baking sheet. Brush generously with thick BBQ sauce. Broil for 3-5 minutes until caramelized edges and charred bits appear.
  2. Brush with a final light layer of sauce. Sprinkle with sliced scallions and white sesame seeds while hot.

Notes

Always use the LOW setting for ribs to ensure the collagen breaks down properly without drying out the meat.
Removing the membrane is essential for that clean 'pull' from the bone.