Slow Cooker Barbecue Spareribs
Delicious sweet spare ribs from the slow cooker with homemade barbecue sauce slowly stewed. This makes them incredibly tender and gives them a lot of flavors. And if you like ribs, you will definitely enjoy this recipe.
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- slow cooker
- baking plate
- Parchment paper
Ingredients
homemade BBQ sauce
- 1 tablespoon sunflower oil
- 1 small onion chopped
- 3 cloves garlic squeezed
- 1 red chili pepper without seeds, chopped finely
- 1 teaspoon ground fennel seeds
- ¼ cups dark brown sugar
- ¼ cups light soy sauce
- 1¼ cups tomato ketchup
Sweet spareribs
- 2 tablespoons dark brown sugar
- bbq sauce homemade, recipe above
- 1 tablespoon light soy sauce
- 1 tablespoon onion powder
- 4 cloves garlic chopped
- ¼ cup sunflower oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper white, ground
- 3 lb short ribs
Ingredients you need per step are listed below the step in Italic
Instructions
Homemade Bbq sauce
- Heat oil in a saucepan and stir-fry the onion and garlic for 1 minute.1 tablespoon sunflower oil, 1 small onion, 3 cloves garlic
- Add the fennel seeds, sugar, chili, soy sauce, and tomato ketchup, and cook for 5 minutes.1 red chili pepper, 1 teaspoon ground fennel seeds, ¼ cups dark brown sugar, ¼ cups light soy sauce, 1¼ cups tomato ketchup
- Let the sauce cool to room temperature
Sweet spareribs
- Add the brown sugar, soy sauce, onion powder, garlic, oil, and season with salt and pepper to the saucepan with barbecue sauce and stir it well.2 tablespoons dark brown sugar, bbq sauce, 1 tablespoon light soy sauce, 1 tablespoon onion powder, 4 cloves garlic, ¼ cup sunflower oil, 1 teaspoon salt, 1 teaspoon ground black pepper
- Brush the spare ribs with the barbecue sauce and place them in the slow cooker. Pour the rest of the sauce over it.3 lb short ribs
- Put the lid on the slow cooker and let it slow cook on low for 8 hours.
- Meanwhile, line a baking tray with parchment paper.
- For the last 15 minutes, preheat the oven to
430 °F or 
400 °F - Remove the ribs from the slow cooker and place them next to each other on the baking sheet.
- Pour the remaining sauce into a saucepan and bring to a boil. Reduce heat to low and simmer for 10 minutes until thickened.
- Brush the ribs on both sides with the barbecue sauce and slide the baking tray into the oven. Leave in the oven for 10 minutes, making the ribs nice and crispy.
- Remove from the oven and baste with more BBQ sauce and serve!
NOTES
1. Substitutes
Place the spare ribs on aluminum foil and brush them with the sauce. Close the foil and place everything on a baking tray. Cook it in a preheated oven at 265 °F (130 °C) for three hours. Remove from the oven and carefully open the aluminum foil (steam can escape here). Brush the meat with barbecue sauce and place them side by side on a baking tray. Return to the oven at 430 °F (220 °C) for another 10 minutes until the ribs are crispy. 5. Storage
To store leftover slow cooker spare ribs with BBQ sauce, let them cool quickly to room temperature.
- BBQ sauce - Are you short on time? Use a store-bought barbecue sauce. You then need 1 ½ cup (350 ml).
- Instead of pork ribs, you can also use beef ribs, short ribs, and even chicken thighs. Make sure the ribs don't contain too much fat. Due to the long stewing, the fat melts, and you have little meat left.
- Extra vegetables? Add some carrot or bell pepper cubes to the slow cooker. Very tasty!
- BBQ sauce: Replace with a honey mustard sauce or a teriyaki marinade.
Place the spare ribs on aluminum foil and brush them with the sauce. Close the foil and place everything on a baking tray. Cook it in a preheated oven at 265 °F (130 °C) for three hours. Remove from the oven and carefully open the aluminum foil (steam can escape here). Brush the meat with barbecue sauce and place them side by side on a baking tray. Return to the oven at 430 °F (220 °C) for another 10 minutes until the ribs are crispy. 5. Storage
To store leftover slow cooker spare ribs with BBQ sauce, let them cool quickly to room temperature.
- Refrigerator: Put the spare ribs in an airtight container or wrap them in plastic or aluminum foil. You can store the spare ribs in the fridge for up to 3 days.
- Freezer: Wrap the sweet spare ribs in plastic wrap or aluminum foil and place them in a freezer box or bag. This keeps them good for up to 3 months. Then, let them thaw in the fridge (take them out of the freezer the night before).
- Reheat:
- Oven: Place the ribs in an oven dish and heat for 20 minutes (or until hot) in a preheated oven at 320 °F (160 °C). Add two tablespoons of water to the oven dish, so the spare ribs do not dry out. Cover the dish with aluminum foil if the sweet ribs get too dark.
Nutrition
Calories: 779kcal | Carbohydrates: 49g | Protein: 51g | Fat: 43g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 25g | Cholesterol: 147mg | Sodium: 2528mg | Fiber: 2g | Sugar: 38g | Vitamin A: 1326IU | Vitamin C: 45mg | Iron: 7mg
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