The best barbeque sauce is a delicate balance of sweet, savory, sour, and spicy. The best application of barbeque 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.
IngredientsFor 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 (two small racks are best to fit in the slow-cooker) • 1 cup barbecue sauce
Mix the brown sugar, chili powder, cumin, salt, garlic, black pepper, and cayenne pepper together in a small bowl to make the spice rub.
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(s) in half and place them in the slow-cooker vertically 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 or 6 hours on high or 6 or 7 hours on low.
Using tongs, carefully remove the ribs to a baking sheet (meaty side up) and allow them to rest for about 10 minutes.
While the ribs are resting, preheat the grill to high.
Use tongs to transfer the ribs to the grill with the meaty side facing up.
While the bottom of the ribs char, brush the top with the barbecue sauce.
After 5 minutes, carefully turn the ribs with the sauce side facing down.
Brush the barbeque sauce on the other side.
Continue to grill the ribs, turning one more time and adding more 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.
Line a rimmed baking sheet with aluminum foil and place a wire rack inside the baking sheet.
Adjust the oven rack 3 inches from the broiler element.
Set the broiler heat on high.
Place the ribs on the rack on the baking sheet, meaty side up.
Brush the ribs with barbecue sauce and broil until the sauce is bubbling and starting to char, about 5 minutes.
Remove the ribs from the oven and brush again with additional sauce.
Tent with foil and let rest for 15 minutes. Cut ribs in between the bones to separate.
Serve hot with additional sauce.