Smoky Paprika Molasses Spare Ribs: Slow-Cooker Pull-Apart Step-by-step instructions

Before you start

Before starting, pat the ribs dry with paper towels to help the rub adhere. Have the spice rub ingredients measured and ready. If your slow cooker is small, cut the racks in half so they fit comfortably.

You can also trim any excess fat from the ribs if desired. The sauce can be whisked together in a bowl and set aside until needed.

Instructions

Season and Load

1. 1Prep the Ribs and Rub
   Pat the spare ribs dry with paper towels. In a small bowl, combine the smoked paprika, garlic powder, kosher salt, and black pepper. Rub the spice mixture all over both racks of ribs, pressing gently to adhere.
   Look for The ribs are evenly coated with a deep red-brown rub.
   Tip For extra flavor, let the rubbed ribs rest in the refrigerator for up to 2 hours.
2. 2Place Ribs in Slow Cooker
   Place the seasoned ribs into the slow cooker, standing them upright against the walls if needed to fit. Pour the molasses garlic BBQ sauce over the ribs, using a spoon or brush to coat the surfaces.
   Look for The ribs are coated in a glossy, dark sauce.
   Tip Cut the racks in half if they don't fit comfortably.

The ribs are coated with the spice rub and placed in the slow cooker with the sauce. The paprika rub gives a deep red-brown color, and the sauce is glossy. The slow cooker is ready to turn on.

Slow Cook to Tender

3. 3Cook Low and Slow
   Cover the slow cooker and cook on LOW for 6 to 7 hours, until the meat is fork-tender and nearly falling off the bone. Avoid opening the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The meat is tender and easily pierced with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If you prefer a thicker sauce, remove the ribs and simmer the sauce on the stovetop for 10 minutes.
4. 4Rest the Ribs
   Once the ribs are cooked, turn off the slow cooker. Let the ribs rest in the sauce for 10 minutes. This allows the juices to redistribute and makes the meat easier to handle.
   Look for The ribs are resting in the glossy sauce.
   Tip If you have time, rest the ribs for up to 30 minutes for even more tenderness.

After 6 to 7 hours on low, the kitchen smells smoky and sweet. The sauce has darkened and thickened, and the ribs are fork-tender, with the meat starting to pull away from the bone. The surface is bubbling gently.

Rest and Serve

5. 5Serve the Ribs
   Using tongs or a fork, carefully lift the ribs from the slow cooker and transfer them to a serving platter or individual plates. Spoon some of the sauce from the slow cooker over the top.
   Look for The ribs are glistening with sauce and starting to pull apart.
   Tip Serve with extra sauce on the side if desired.

The ribs have rested in the sauce and are now glistening. When lifted, they bend slightly and the meat tears easily. Spooned onto plates, they are coated in a rich, dark glaze.

Common mistakes

Avoid opening the slow cooker lid during cooking, as this lets heat escape and adds time. Overcooking can make the meat mushy, so check at the 6-hour mark.

If you prefer a thicker sauce, remove the ribs and simmer the sauce on the stovetop to reduce. Also, be careful when lifting the ribs—they are so tender they may fall apart.

How to tell it’s done

The ribs are done when the meat is fork-tender and easily pulls away from the bone.

The internal temperature should read at least 145°F (63°C) for food safety, but the ribs will be most tender when cooked to 190-200°F (88-93°C) for true fall-apart texture.

If the meat still resists, continue cooking in 30-minute increments.

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