For anyone who loves ribs, there’s nothing better than making your own at home. Even on a rainy day when you can’t barbecue, there’s no reason why you can’t still enjoy some home cooked ribs. In fact, these ribs are made in the slow cooker, which means the work you put in is pretty minimal, especially when you consider how much work ribs normally are to make.
These ribs have a wonderful tangy St. Louis style sauce which gets a lot of zip from the addition of apple cider vinegar. Each regional type of barbecue sauce brings something special to the table, but St. Louis style is one of our favorites.
2 1/2 lbs St Louis-style pork spareribs
2 tsp salt
1 1/2 tsp black pepper
1 1/2 tbsp paprika
2 tsp garlic powder
1/4 tsp cayenne pepper
1 1/2 tsp dried oregano
1 tbsp brown sugar
1 cup water
1/4 cup apple cider vinegar
1/2 cup of your favorite barbecue sauce
In a medium bowl combine salt, pepper, paprike, garlic powder, cayenne, oregano and brown sugar.
Remove membrane from back of ribs by lifting the end with a blunt utensil like a spoon or butter knife. Then use a paper towel to help lift the slippery silver skin from the ribs.
Transfer ribs to a cookie sheet or large rimmed baking sheet. Rub seasoning all over front and back of ribs. Place pan of ribs in the fridge for 30-60 minutes.
“Wrap” ribs around the inside of a 6-quart slow cooker. Pour in water. Cook for 8 hours on low or for 4-5 hours on high.
In a small bowl combine the apple cider vinegar and BBQ sauce.
Remove ribs at the end of slow cook time and transfer to cookie sheet or baking pan. Using a brush coat all sides of ribs with sauce.
Place under broiler for 3 minutes or until sauce begins to darken.