Slow Cooker Poor Man’s Ribs with Sticky BBQ Glaze Step-by-step instructions

Before you start

Before you begin cooking, gather all of your ingredients and prep the slow cooker. Slice the yellow onion into even rings.

Pat the country-style pork ribs dry with paper towels to ensure the seasoning sticks properly. Measure out your pork seasoning and barbecue sauce so everything is ready to assemble quickly.

Instructions

Seasoning and Assembly

1. 1Season the Pork Ribs
   Pat the country-style pork ribs dry with paper towels. Rub the pork seasoning evenly over all sides of the pork ribs to ensure every bite is flavorful. Patting the meat dry helps the seasoning adhere better. The ribs should be completely coated in the seasoning.
   Look for The ribs should be completely coated in the seasoning.
   Tip Patting the meat dry helps the seasoning adhere better.
2. 2Layer the Slow Cooker
   Place the sliced yellow onion at the bottom of the slow cooker insert to create an aromatic bed. Arrange the seasoned pork ribs on top of the onions in an even layer. The onion bed prevents the meat from sticking to the bottom and adds deep savory flavor.
   Look for The onions should form an even layer under the meat.
   Tip The onion bed prevents the meat from sticking to the bottom and adds deep savory flavor.

At the end of this phase, the pork ribs are completely coated in the savory seasoning and arranged neatly over a thick bed of sliced onions in the bottom of the slow cooker insert. The kitchen will smell lightly of spices, and the meat should look fully prepped and ready for the sauce.

Slow Cooking and Tenderizing

3. 3Add the Barbecue Sauce
   Pour one cup of the barbecue sauce evenly over the seasoned pork ribs and onions in the slow cooker. Cover the slow cooker with its lid. Reserve the remaining half cup of barbecue sauce for glazing the ribs at the very end of cooking.
   Look for The pork should be partially coated in sauce.
   Tip Reserve the remaining half cup of barbecue sauce for glazing the ribs at the very end of cooking.
4. 4Slow Cook to Tender Perfection
   Cook on low for 7 to 8 hours, or on high for 4 to 5 hours, until the pork is tender. The internal temperature must reach at least 145°F (63°C) for food safety. Let the cooked meat rest for at least 3 minutes before serving. Low and slow cooking is highly recommended for the most meltingly tender results.
   Look for The meat should be fork-tender and easily pull apart.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Low and slow cooking is highly recommended for the most meltingly tender results.

By the end of the slow cooking phase, the pork ribs will be incredibly tender and easily pierced with a fork.

The sweet onions will have collapsed into a soft, caramelized mixture, and a rich, bubbling barbecue broth will fill the bottom of the slow cooker, filling your home with an irresistible aroma.

Glazing and Finishing

5. 5Glaze and Serve
   Brush the remaining half cup of barbecue sauce over the cooked pork ribs inside the slow cooker. Let them sit in the warm cooker for 10 minutes to allow the glaze to become sticky and caramelized before serving with the soft onions. For an extra caramelized finish, transfer the glazed ribs to a baking sheet and broil for 3 to 5 minutes.
   Look for The glaze should look glossy, thick, and cling to the ribs.
   Tip For an extra caramelized finish, transfer the glazed ribs to a baking sheet and broil for 3 to 5 minutes.

After applying the final layer of barbecue sauce, the ribs will sport a glossy, thick, and sticky glaze that clings to the meat. The steam billowing from the pot will carry notes of caramelized sugar and spices, signaling that these tender pork ribs are ready to be plated and enjoyed.

Common mistakes

The most common mistake when making slow cooker ribs is cooking them on high heat for too short a time. While the high setting works in a pinch, the low setting is highly superior for breaking down the tough fibers in country-style ribs.

Cooking them too fast can result in rubbery or tough meat. Another mistake is adding too much liquid; the onions and pork will release plenty of their own juices, so stick to the recommended amount of barbecue sauce to avoid a watery glaze.

How to tell it’s done

To determine if your poor man's ribs are perfectly done, insert a fork into the thickest part of the meat; it should slide in effortlessly and the meat should easily pull apart.

For food safety, the internal temperature must reach at least 145°F (63°C) followed by a 3-minute rest, though slow-cooked country-style pork ribs are best when cooked to an internal temperature of around 195°F to 205°F (90°C to 96°C) for maximum tenderness.

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