Ingredients:

  • 2-3 pounds pork spareribs or baby back ribs (approx. 1-1.5 kg), cut into 3-4 rib sections
  • 1 tablespoon smoked paprika (15 ml)
  • 1 teaspoon garlic powder (5 ml)
  • 1 teaspoon onion powder (5 ml)
  • 1 teaspoon ground black pepper (5 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1 cup ketchup (240 ml)
  • 1/2 cup apple cider vinegar (120 ml)
  • 1/4 cup brown sugar, packed (50 g)
  • 2 tablespoons Worcestershire sauce (30 ml)
  • 1 tablespoon Dijon mustard (15 ml)
  • 1 teaspoon liquid smoke (optional) (5 ml)
  • 1/4 teaspoon cayenne pepper (optional, for heat) (1 ml)

Instructions:

  1. Trim any excess fat from the ribs. Mix together the smoked paprika, garlic powder, onion powder, pepper, and salt in a small bowl. Rub the spice mixture all over the ribs.
  2. In a separate bowl, whisk together the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, liquid smoke (if using), and cayenne pepper (if using).
  3. Arrange the ribs in the slow cooker, standing them on their sides if necessary. Pour the BBQ sauce over the ribs, ensuring they are mostly covered.
  4. 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.
  5. Carefully remove the ribs from the slow cooker using tongs. Transfer them to a baking sheet lined with foil, or preheat your grill.
  6. Brush the ribs with extra BBQ sauce from the slow cooker (or fresh sauce). Broil for 2-3 minutes per side, or grill over medium heat for 3-4 minutes per side, until the sauce is caramelized and sticky. Watch them closely to prevent burning!
  7. Let the ribs rest for a few minutes before serving.