You want fall-off-the-fork tender ribs without babysitting a grill or oven. You also don’t want to spend $30 on takeout that tastes like regret. Enter: boneless spare ribs in the crock pot.
This recipe is so easy, it’s almost embarrassing. Toss everything in, press a button, and walk away like a boss. A few hours later, you’re eating meat so juicy, it’ll make your favorite BBQ joint nervous.
Who said delicious had to be complicated?
Why This Recipe Slaps
First, it’s stupidly easy. No searing, no basting, no fancy techniques. Second, the slow cooker does all the work while you binge-watch your show of choice.
Third, boneless ribs absorb flavors like a sponge, so every bite is packed with savory, saucy goodness. And let’s be real—anything that lets you pretend you’re a gourmet chef with zero effort is a win.
Ingredients You’ll Need
- 2–3 lbs boneless pork spare ribs (or beef if you’re feeling fancy)
- 1 cup BBQ sauce (store-bought or homemade—no judgment)
- 1/4 cup soy sauce (for that umami punch)
- 1/4 cup brown sugar (because sweetness balances the smoke)
- 2 tbsp apple cider vinegar (tangy twist)
- 1 tbsp garlic powder (or fresh garlic if you’re extra)
- 1 tbsp onion powder (for depth)
- 1 tsp smoked paprika (fake grill marks, real flavor)
- 1/2 tsp black pepper (basic but essential)
Step-by-Step Instructions
- Prep the ribs: Trim excess fat if you’re health-conscious (or leave it if you’re fun).
- Mix the sauce: Whisk together BBQ sauce, soy sauce, brown sugar, vinegar, and spices in a bowl. Taste it.
Adjust if needed. Pretend you’re on a cooking show.
- Combine in the crock pot: Place ribs in the slow cooker and pour the sauce over them. Stir to coat.
Pro tip: layer them evenly so they cook uniformly.
- Cook low and slow: Cover and cook on low for 6–7 hours or high for 3–4 hours. Low is better. Patience, grasshopper.
- Shred or slice: Once done, remove ribs and shred with forks or slice into chunks.
Drizzle with extra sauce from the pot. Try not to eat it all straight from the cooker.
How to Store Leftovers (If They Exist)
Let the ribs cool, then stash them in an airtight container. They’ll last 3–4 days in the fridge or up to 3 months in the freezer.
Reheat in the microwave or on the stove with a splash of water to revive the sauciness. FYI, they taste even better the next day—flavors mingle like guests at a good party.
Why This Recipe is a Game-Changer
It’s affordable, hands-off, and crowd-pleasing. Perfect for meal prep, potlucks, or when you just can’t adult today.
Plus, it’s customizable—swap sauces, adjust sweetness, or add heat. IMO, it’s the culinary equivalent of a cheat code.
Common Mistakes to Avoid
- Overcrowding the crock pot: Give the ribs space to cook evenly.
- Using high heat only: Low and slow = tender meat. High heat = chew toy.
- Skipping the sauce taste test: Too sweet?
Add vinegar. Too tangy? Add sugar.
You’re the boss here.
Alternatives to Spice Things Up
- Spicy version: Add cayenne or a diced jalapeño to the sauce.
- Asian twist: Swap BBQ sauce for hoisin and add ginger.
- Bone-in ribs: Yes, they work—just cook longer (and pick around the bones).
FAQs
Can I use bone-in ribs?
Absolutely. Just extend the cooking time by 1–2 hours to ensure they’re fall-off-the-bone tender.
What if I don’t have apple cider vinegar?
White vinegar or lemon juice works in a pinch. The goal is acidity, not perfection.
Can I make this in an Instant Pot?
Yes, but where’s the laziness in that?
Use high pressure for 25–30 minutes, then quick release.
Why boneless?
Faster cooking, easier eating. But do you, boo.
Final Thoughts
Boneless spare ribs in the crock pot are the ultimate “set it and forget it” meal. Minimal effort, maximum flavor, and zero pretentiousness.
Whether you’re feeding a family or just yourself (no shame), this recipe delivers every time. Now go forth and conquer dinner like the lazy genius you are.