Ingredients:

  • 2 to 3 pounds (900g to 1.4kg) spare ribs (pork)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup (240ml) ketchup
  • 1/2 cup (120ml) apple cider vinegar
  • 1/4 cup (50g) brown sugar
  • 2 tablespoons (30ml) Worcestershire sauce
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper (optional)

Instructions:

  1. Trim excess fat from the ribs and pat dry. Rub salt, pepper, garlic powder, and onion powder evenly over the ribs.
  2. In a mixing bowl, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, chili powder, and cayenne pepper. Whisk until well combined and set aside.
  3. Layer ribs in the slow cooker vertically or in sections, ensuring they fit snugly.
  4. Pour half of the barbecue sauce over the ribs, ensuring they are well coated. Reserve the remaining sauce for later use.
  5. Cover the slow cooker with the lid and set to low for 6-8 hours until ribs are tender and fully cooked (meat should pull easily from the bone).
  6. Preheat the oven broiler to high. Carefully transfer cooked ribs to a baking sheet lined with aluminum foil. Brush with reserved sauce and broil for 3-5 minutes to caramelize.