Introduction
There’s nothing quite like the succulent taste of tender pork ribs, especially when cooked to perfection in a slow cooker. This recipe combines the smoky flavors of paprika and sweet brown sugar for a truly delectable dish. Perfect for gatherings or family dinners, these St. Louis-style pork ribs are bound to impress.
Ingredients
6 pounds St. Louis-style pork ribs
3 tablespoons smoked paprika
3 tablespoons brown sugar
1 tablespoon kosher salt
1 tablespoon ground black pepper
½ teaspoon crushed red pepper flakes
24 ounces (1 jar) barbecue sauce
¼ cup apple cider vinegar (optional, if using a sweet barbecue sauce)
Prep Time
25 minutes
Cook Time, Total Time, Yield
Cook Time: 5-6 hours
Total Time: 5 hours 25 minutes – 6 hours 25 minutes
Yield: 6-8 servings
Directions
1. Set the slow cooker to low and spray with nonstick cooking spray.
2. Remove the silver membrane from the back of the ribs.
3. In a small bowl, whisk together the smoked paprika, brown sugar, kosher salt, ground black pepper, and crushed red pepper flakes.
4. Rub the dry mixture evenly over the ribs.
5. Brush both sides of the ribs with barbecue sauce.
6. Place the ribs in the slow cooker, standing upright with the meaty side against the inside wall.
7. Pour the remaining barbecue sauce over the ribs.
8. If using a sweet barbecue sauce, pour the apple cider vinegar over the ribs.
9. Cover and cook on low for 5-6 hours, or until the meat is fork-tender.
10. Serve with additional barbecue sauce, or strain the cooking juices through a fine-mesh strainer into a medium saucepan.
11. Bring the sauce to a boil, reduce the heat to low, and simmer for 15-20 minutes, or until the mixture has reduced to 2 cups.
12. Slice the meat between the bones and serve with the barbecue sauce.
Detailed Directions and Instructions
Prepare the Slow Cooker
Set the slow cooker to low and spray with nonstick cooking spray to ensure the ribs do not stick during cooking.
Prepare the Ribs
Remove the silver membrane from the back of the ribs. This thin layer can make the ribs tough if left on.
Make the Dry Rub
In a small bowl, whisk together the smoked paprika, brown sugar, kosher salt, ground black pepper, and crushed red pepper flakes until well combined.
Apply the Dry Rub
Rub the dry mixture evenly over the entire surface of the ribs, ensuring they are well coated for maximum flavor.
Brush with Barbecue Sauce
Brush both sides of the ribs generously with barbecue sauce to add moisture and flavor during cooking.
Arrange the Ribs in the Slow Cooker
Place the ribs in the slow cooker, standing upright with the meaty side against the inside wall to ensure even cooking.
Pour Remaining Barbecue Sauce
Pour any remaining barbecue sauce over the ribs to enhance the flavor and keep them moist throughout the cooking process.
Optional: Add Apple Cider Vinegar
If you are using a sweet barbecue sauce, pour the apple cider vinegar over the ribs. This will help balance the sweetness.
Cover and Cook
Cover the slow cooker and cook on low for 5-6 hours, or until the ribs are fork-tender and the meat easily pulls away from the bone.
Prepare for Serving
Once cooked, serve the ribs with additional barbecue sauce, or strain the cooking juices through a fine-mesh strainer into a medium saucepan.
Reduce the Sauce
Bring the strained sauce to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the mixture has reduced to about 2 cups.
Slice and Serve
Slice the meat between the bones and serve with the reduced barbecue sauce on the side.
Notes
Rib Preparation
Removing the silver membrane is crucial for tender ribs. It allows the flavors of the rub and sauce to penetrate better.
Dry Rub Adjustments
Feel free to adjust the amounts of spices in the dry rub according to your taste preferences.
Barbecue Sauce Choices
Choose your favorite barbecue sauce. Sweet sauces pair well with apple cider vinegar to cut the sweetness.
Cooking Time Variations
Cooking times may vary based on your slow cooker model and the thickness of the ribs. Always check for tenderness.
Serving Suggestions
These ribs pair well with coleslaw, cornbread, or baked beans for a complete meal.
Cook techniques
Slow Cooking
Slow cooking allows the ribs to become tender and juicy over an extended period. Cooking on low for 5-6 hours ensures the meat falls off the bone.
Dry Rub Application
A dry rub of smoked paprika, brown sugar, salt, and spices enhances the flavor of the ribs. Massaging the rub into the meat helps the flavors penetrate more deeply.
Layering the Sauce
Brushing the ribs with barbecue sauce before cooking adds a rich flavor. Pouring additional sauce over the ribs while cooking keeps them moist and infuses the meat with flavor.
Maintaining Moisture
Using apple cider vinegar with a sweet barbecue sauce can balance flavors and maintain moisture. This is especially helpful if the sauce lacks acidity.
Reducing Cooking Juices
Straining the cooking juices and reducing them on the stovetop intensifies the flavor of the sauce. This concentrated sauce can be served on the side for added richness.
FAQ
Can I use a different type of ribs?
Yes, you can use other types of ribs, but cooking times may vary. Baby back ribs may require slightly less time, while spare ribs might take longer.
What if I don’t have a slow cooker?
You can cook the ribs in an oven at low temperatures (around 275°F) wrapped in foil. This method will also yield tender meat.
Can I freeze leftovers?
Yes, leftover ribs can be frozen. Wrap them tightly in foil or freezer bags to prevent freezer burn and store for up to 3 months.
How do I know when the ribs are done?
The ribs are done when the meat is fork-tender and easily pulls away from the bone. A meat thermometer should register around 190°F to 203°F for perfect tenderness.
Is it necessary to remove the silver membrane?
Removing the silver membrane helps the rub penetrate the meat and improves the overall texture of the ribs. It is recommended for better results.
Conclusion
The slow-cooked St. Louis-style pork ribs are a true delight, offering a perfect combination of smoky, sweet, and spicy flavors. The tender meat, infused with a rich barbecue sauce, creates a satisfying meal that is sure to impress family and friends. Whether served at a summer barbecue or a cozy indoor gathering, these ribs are a guaranteed hit.
More recipes suggestions and combination
Spicy BBQ Chicken Thighs
Enhance your barbecue experience by using a similar spice rub on chicken thighs, combining smoked paprika with a touch of cayenne for extra heat.
Pork Shoulder Carnitas
Utilize the same spices to prepare pork shoulder carnitas. Slow-cook until tender and then shred for delicious tacos or burritos.
BBQ Meatballs
Mix ground beef with the spice blend, form into meatballs, and simmer them in barbecue sauce for a tasty appetizer or main dish.
Grilled Vegetable Skewers
For a complementary side, marinate vegetables in olive oil and smoked paprika, then grill them for a smoky addition to your meal.
Classic Coleslaw
Serve a tangy coleslaw alongside the ribs to balance the sweetness of the barbecue sauce with its crisp and refreshing flavors.
Sweet Potatoes with Maple Glaze
Roasted sweet potatoes glazed with maple syrup and a hint of smoked paprika make a perfect side dish to accompany the rich pork ribs.
Barbecue Baked Beans
Create a hearty side of baked beans with barbecue sauce, adding bacon and brown sugar for a smoky-sweet combination that pairs well with ribs.
