Easy, Excellent Bbq Spareribs

A three-step BBQ rib method that gets you fall-off-the-bone tender meat with a sticky, charred exterior, no smoker required. Broil the seasoned racks briefly to brown and render excess fat. Stand them upright in a crockpot (skewers help them balance) and slow cook 8 hours on low until the meat is almost falling off. Then chill overnight, which firms up the pork for reheating.

The next day, baste with your favorite barbecue sauce and hit the grill or hot oven. The ribs get a sticky, blistered glaze without falling apart before they hit the plate, which is the usual problem with slow-cooked ribs going straight to sauce.

The overnight chill is what separates this from every other crockpot rib recipe. Ribs that have rested cold get a cleaner glaze and cut into neat pieces rather than shredding apart.

Kitchen Tips

• Remove the thin membrane (silver skin) on the back of the rack before seasoning. Otherwise it turns to leather during the long cook.
• Don’t overdo the rub before slow cooking. Heavy seasoning becomes intense over 8 hours; season moderately and adjust after the chill.
• Stand the ribs upright in the crockpot as directed so they don’t sit in their own fat. This gives cleaner meat and better glaze adhesion.
• Brush on the BBQ sauce in thin layers during the final grill, not all at once. Thin layers caramelize; thick layers burn.

Variations

• Use a Memphis-style dry rub plus sauce at the table for the rib purists who don’t believe in saucing the meat.
• Swap pork ribs for beef short ribs if you want a richer, beefier result.
• Finish with a Korean-style gochujang or Japanese miso glaze instead of classic American BBQ sauce.