Crockpot Spareribs with Hickory Smoke
Submitted by jenhorner
Crockpot pork spareribs braised 6-8 hours with hickory smoke, ketchup, and brown sugar for tender indoor barbecue any day of the week.
YIELD
6 servingsPREP
30 minCOOK
6 hrsREADY
6 hrsNo smoker needed when your slow cooker does all the work.
Brown the ribs in the oven first to render fat and build flavor, then let them braise low and slow in a sweet-smoky sauce.
Hickory smoke salt brings outdoor barbecue vibes without lighting a single charcoal briquette.
These ribs come out so tender the meat slides right off the bone with just a fork.
Kitchen Tips
- Don’t skip the oven browning step; it removes excess fat and creates deeper flavor
- Use liquid smoke plus regular salt if you can’t find hickory smoke salt
- Make these a day ahead so you can skim solidified fat off the top before reheating
- Serve with potato salad or mashed potatoes to soak up every drop of that smoky sauce
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Place the pork spareribs on a rack in a baking pan.
Brown in the oven for 15 minutes; turn and brown on the other side for 10 to 15 minutes.
Drain any accumulated fat and place the ribs into a Crockpot or slow cooker.
Combine the remaining ingredients and pour over the ribs.
Cover and cook on low for 6 to 8 hours.
Even though this spareribs recipe is cooked indoors, these ribs are excellent for a summer barbecue since you can make them ahead of time allowing you more time to enjoy the cook-out. This helps leave plenty of room on your grill for the rest of your barbecue fare. For a weeknight meal, serve these smokey, flavor-packed, juicy ribs with potato salad or mashed potatoes for a casual dinner on the deck.
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