Slow Cooker Pork Spare Ribs
For you folks who don’t have grills or the time or patience to use them, I have created an alternative way to worship the mighty spare rib. This one is a slow cooker reciepe, mostly. If done right, these babies will make a southerner cry and a northerner wish they could just start over somewhere really warm.
! cup Brown Sugar
1 Cup Beer
1 packet of Fajita Seasoning
2 Tbs Hungarian Sweet Paprika
1 tsp dry mustard
1/2 tsp granulated garlic
2 tsp Lemon Pepper
1 tsp dry Rosemary
3 cloves or 1 Tsp minced garlic
1 Tbs Honey
3 Tbs Worcestershire Sauce
1 Tsp of brown mustard
2 Tsp of catsup
3 tsp of Liquid Hickory Smoke
2 Racks of washed and trimmed spareribs,
1/2 cup of Sweet Baby Ray’s Bar B Q Sauce (optional)
- Mix together dry rub ingredients: Combine brown sugar, fajita seasoning, paprika, dry mustard, lemon pepper, granulated garlic and rosemary in a small mixing bowl.
- Coat both sides of each rack with the dry rub (racks can be halved for easier handling); Cover both racks with a couple of layers of plastic wrap and place in the fridge overnight. Save any left over rub.
- Curl the standing racks of ribs around each other with the thicker side down in the crockpot.
- In a small sauce pan, mix the any remaining rub and beer. Whisk in honey, Worcestershire sauce, 2 tsp of the liquid smoke and catsup together with the beer rub mixture in a bowl. Heat stirring until thickened.
- Pour mixture over ribs and set crock pot on low for 7 hours to get a cooked but not yet falling off the bone rack of ribs. Remove ribs from crock pot and place on a cooking sheet lined with aluminum foil.
- Mix together 1 tsp of liquid smoke and the Sweet Baby Ray’s Bar B Q sauce.
- Using a brush, paint ribs with sauce. Place cookie sheet under broiler on high for 3 minutes. Turn over the racks and repeat till ribs are coated with a caramelized glaze. You can go longer if you want to char the tips a bit.
- Cut into individual ribs and enjoy noisily with some paper towels and a libation of your choice.