Ingredients:

  • 3-4 pounds (1.3-1.8 kg) pork ribs (spare ribs or baby back ribs), cut into sections that fit in your slow cooker
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon (5 g) salt
  • 1/2 teaspoon (2.5 g) black pepper
  • 1 teaspoon (5 g) garlic powder
  • 1 teaspoon (5 g) onion powder
  • 1/2 teaspoon (2.5 g) smoked paprika
  • 1 cup (240 ml) ketchup
  • 1/2 cup (120 ml) apple cider vinegar
  • 1/4 cup (60 ml) Worcestershire sauce
  • 1/4 cup (60 ml) brown sugar, packed
  • 2 tablespoons (30 ml) yellow mustard
  • 1 tablespoon (15 ml) honey
  • 1 teaspoon (5 g) chili powder
  • 1/2 teaspoon (2.5 g) liquid smoke (optional, but highly recommended)
  • 1/4 teaspoon (1.25 g) cayenne pepper (optional, for a kick)

Instructions:

  1. Cut ribs into sections that fit comfortably in your slow cooker. Pat dry with paper towels.
  2. In a small bowl, combine salt, pepper, garlic powder, onion powder, and smoked paprika. Rub this mixture all over the ribs.
  3. Heat olive oil in a large skillet over medium-high heat. Sear the ribs on all sides until lightly browned (about 2-3 minutes per side). This step enhances flavor but can be skipped if you're short on time.
  4. In a large bowl, whisk together ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, mustard, honey, chili powder, liquid smoke (if using), and cayenne pepper (if using).
  5. Arrange the ribs in the slow cooker, overlapping if necessary. Pour the sauce evenly over the ribs.
  6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the ribs are very tender and easily pull apart.
  7. Preheat broiler. Carefully remove ribs from slow cooker and place on a foil-lined baking sheet. Brush with additional sauce from the slow cooker. Broil for 2-3 minutes, or until the sauce is caramelized and slightly charred, watching carefully to prevent burning.
  8. Let the ribs rest for a few minutes before serving.