Slow-Cooker Molasses Garlic Country Pork Ribs Step-by-step instructions

Before you start

Before starting, remove the pork ribs from the refrigerator and let them sit at room temperature for up to 30 minutes. Pat the ribs dry with paper towels to help the spice rub adhere.

In a small bowl, mix the smoked paprika, garlic powder, salt, and pepper. Have the molasses garlic BBQ sauce measured and ready. Place the slow cooker on the counter and plug it in; you’ll want it set to LOW before adding the ingredients.

Instructions

Season and Start

1. 1Season the Ribs
   In a small bowl, stir together the smoked paprika, garlic powder, salt, and black pepper. Pat the country-style pork ribs dry with paper towels, then rub the spice mixture all over the ribs, pressing gently to adhere.
   Look for The ribs are evenly coated with a deep red spice rub.
   Tip For more flavor, let the seasoned ribs rest in the refrigerator for up to 24 hours before cooking.
2. 2Place in Slow Cooker
   Arrange the seasoned ribs in the bottom of a 6-quart slow cooker, overlapping slightly if needed. Pour the molasses garlic BBQ sauce over the ribs, turning to coat each piece.
   Look for The ribs are coated in a thick, glossy sauce.
   Tip Use a spatula to scrape every bit of sauce from the bowl.

After seasoning and placing the ribs in the slow cooker, they should be evenly coated with the spice rub and sauce. The sauce should cover the meat generously, and the ribs should be nestled in a single layer as much as possible. The slow cooker is set to LOW, and you’re ready to walk away.

Slow Cook to Tender

3. 3Slow Cook
   Cover the slow cooker and cook on LOW for 6 to 8 hours, until the ribs are fork-tender and easily pull apart. Avoid lifting the lid during cooking to maintain even heat. Let it rest for 3 minutes before slicing.
   Look for The sauce is bubbling and the meat is tender when pierced with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce seems thin at the end, remove the ribs and simmer the sauce on the stovetop to reduce.

After 6 to 8 hours, the kitchen will smell smoky and sweet. The sauce will be bubbling gently around the edges, and the meat will look darkened and glistening.

A fork inserted into a rib should meet no resistance, and the meat should start to pull apart easily. The sauce will have thickened slightly and cling to the meat.

Rest and Serve

4. 4Rest and Serve
   Using tongs, transfer the ribs to a cutting board and let rest for at least 3 minutes. The internal temperature should read 145°F (63°C). Serve the ribs on a platter with extra sauce spooned over the top.
   Look for The meat is glistening and pulls apart easily.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For a thicker glaze, skim the fat from the sauce and simmer it in a small saucepan until reduced.

After resting, the ribs are ready to serve. The meat should be tender enough to pull apart with a fork, and the glaze should be glossy and sticky. Spoon extra sauce over the top for a beautiful finish. The ribs should be served hot, with any remaining sauce on the side.

Common mistakes

One common mistake is lifting the lid to check on the ribs too often. Every time the lid is lifted, heat escapes and extends the cooking time. Trust the slow cooker and keep the lid on. Another pitfall is using a sauce that is too thin—if the sauce doesn’t cling to the meat, it will wash away the rub.

Choose a thick, molasses-based sauce. Finally, don’t skip the rest time; cutting into the ribs immediately can cause them to dry out slightly. Letting them rest ensures juicy, tender meat.

How to tell it’s done

The ribs are done when they are fork-tender and easily pull apart with little resistance. Insert a fork into the thickest part of a rib—it should slide in like butter, and the meat should begin to shred.

For food safety, use an instant-read thermometer to check that the internal temperature has reached at least 145°F (63°C). Because the ribs are cooked low and slow, they will likely exceed this temperature, which is fine. Let them rest for at least 3 minutes before serving to allow the juices to redistribute.

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