Crockpot Three-Ingredient BBQ Spareribs Step-by-step instructions

Before you start

Before starting, ensure your slow cooker is placed on a stable, heat-resistant surface away from the edge of your counter. Take the pork spareribs out of the refrigerator about 20 minutes before you are ready to assemble the dish to take the chill off.

Gather all your ingredients, including the onion soup mix, apple cider, and your favorite barbecue sauce. Have a pair of sturdy tongs ready for maneuvering the ribs, and ensure your measuring cups are clean and ready for use to maintain efficiency.

Instructions

Assembly and layering

1. 1Prepare the ribs
   Arrange the pork sparerib sections around the interior wall of the slow cooker insert, ensuring they are placed vertically to fit comfortably.
   Look for Ribs are snugly fitted against the sides of the cooker.
   Tip Pat the ribs dry with paper towels before placing them in the cooker to ensure the seasonings adhere better.

The ribs should be arranged neatly around the perimeter of the slow cooker. Ensure they are standing up to optimize space and heat distribution.

The ingredients are now ready to receive the flavor-enhancing liquids that will transform the meat during the long, slow braising process, creating a foundation for success.

Seasoning and braising

2. 2Add seasonings and liquids
   Evenly dust the ribs with the onion soup mix. Pour the apple cider over the ribs, followed by the barbecue sauce, covering the meat completely.
   Look for The sauce is evenly distributed over the ribs.
   Tip Use a silicone spatula to scrape every bit of sauce from the bowl to ensure no flavor is left behind.

The ribs are now coated in the onion soup mix and bathed in the apple cider and barbecue sauce mixture. The ingredients should be distributed evenly to ensure every piece of meat receives the same flavor profile. The slow cooker should be covered securely to begin the tenderizing phase.

Slow cooking to perfection

3. 3Slow cook and serve
   Cover and cook on low for 8 hours until the meat is tender. Once finished, ensure the internal temperature reaches 145°F (63°C) and let the meat rest for at least 5 minutes before serving.
   Look for Meat pulls away easily from the bone.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce is too thin after cooking, remove the ribs and simmer the sauce in a saucepan until it thickens to your preference.

The ribs are now fully cooked, showing a significant reduction in the sauce and a tender, pull-apart texture. The smell should be savory and sweet, indicating the onion and BBQ flavors have fully permeated the pork. Check the internal temperature to confirm safety before removing the ribs for serving.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent the heat from circulating properly and lead to unevenly cooked ribs. Avoid lifting the lid frequently during the cooking process, as this lets out precious heat and moisture, significantly increasing your overall cooking time.

Additionally, ensure you do not use a sauce that is overly thin, as it will not adhere to the meat; if your sauce is very runny, consider thickening it separately before adding it to the cooker.

How to tell it’s done

The ribs are perfectly done when the meat is exceptionally tender and begins to pull away from the bones with very little resistance. Using a meat thermometer, insert the probe into the thickest part of the meat, avoiding the bone, to confirm it has reached an internal temperature of at least 145°F (63°C).

The sauce should be thickened and clinging to the ribs, creating a glossy, appealing appearance that indicates the braising process is complete and the flavors have melded perfectly.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest