Equipment
- Slow cooker
Ingredients
- 1 (2 lb) rack spare pork ribs (Baby back or spare ribs work. Use spare ribs if you want the meat to fall off the bone.)
- 1/4 cup yellow mustard
- 2 teaspoons apple cider vinegar
- 4 Tablespoons bbq seasoning (I like the Jack Daniel’s Pork Rub)
- 3/4 cup Barbecue Sauce (or do 1/4 cup apple butter and 1/2 cup bbq sauce mixed together)
Instructions
Remove the "silver skin" (Here is a video tutorial):
- Lay the slab of ribs bone-side up so that they curve towards you. The silver skin is a pale white skin, like plastic stretched over the bone side of the ribs.
- Slide a butter knife under the silver skin in between two bones in the middle of the rack.
- Using a paper towel, gently pull the membrane off the ribs.
Prepare the ribs:
- Cut the rack in half (or thirds if you have a small slow cooker).
- In a small bowl, whisk together the mustard and apple cider vinegar.
- Brush the ribs on all sides with the mustard mixture.
- Liberally season the ribs on all sides with bbq seasoning.
- Add the ribs to the slow cooker. Arrange in a single layer if you can.
- Cook on high for 3-4 hours or low for 6-7 hours. The ribs are done when they reach 190 to 200 degrees.
- Preheat the oven to broil.
- Remove the ribs from the slow cooker and transfer to a baking sheet.
- Season with a little more bbq seasoning. Generously brush bbq sauce on top of the ribs.
- Broil for 3-4 minutes until the bbq sauce starts to bubble and caramelize.
- Remove from the oven and top with a little more bbq sauce. Broil for another 2-3 minutes until the bbq sauce starts to bubble again.
- Cut the rib rack into individual ribs. Serve with extra bbq sauce.
Nutrition
Serving: 1 serving | Calories: 410kcal | Carbohydrates: 22g | Protein: 48g | Fat: 13g