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Slow-Cooker Spareribs

Name: Slow-Cooker Spareribs
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: 8 servings.
Ingredients: 4 pounds pork spareribs, cut into serving-size pieces; 1/4 cup soy sauce; 1/4 cup prepared mustard; 1/4 cup molasses; 3 tablespoons cider vinegar; 2 tablespoons Worcestershire sauce; 1 to 2 teaspoons hot pepper sauce

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Test Kitchen Approved

Total Time

Prep: 10 min. Cook: 5 hours

Makes

8 servings

Updated: Jun. 30, 2023

Even my three little ones love these easy-to-make and delicious-to-eat slow-cooker spareribs. The succulent meat falls right off the bone! —Julie Czmer, West Bloomfield, Michigan

Slow-Cooker Spareribs Recipe photo by Taste of Home

Ingredients

4 pounds pork spareribs, cut into serving-size pieces
1/4 cup soy sauce
1/4 cup prepared mustard
1/4 cup molasses
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 to 2 teaspoons hot pepper sauce

Directions

Place ribs in a 5-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low for 5-6 hours or until meat is tender.

Slow-Cooker Spareribs Tips

How do you remove the membrane from the back of the ribs?

Most store-bought ribs have what’s known as silverskin, a membrane over the underside of the ribs. Sometimes, if you’re lucky, your butcher will remove it for you. Otherwise, you need to remove it before you cook. Don’t panic, it’s simple to do. Insert a knife between the membrane and the meat at one end of the ribs. Be careful not to pierce the membrane. Work your fingers under the skin to loosen it. Now you’re going to tug it off. Wrap a paper towel around your hand so you can get a good grip. Gently but firmly, pull off the silverskin. It should peel off quite cleanly. Here are a few more tips from our Test Kitchen about how to cook ribs.

Why are my slow-cooker spareribs tough?

Your spareribs may be tough if you haven’t given them enough time to cook, or if they were heated too quickly over high heat. With this recipe we are using a low-and-slow method; this lets the connective tissue melt away, leaving you with perfectly tender, toothsome ribs.

Can you leave the spareribs in the slow cooker for longer than 6 hours?

While ribs benefit from a low-and-slow cooking style, you can overdo it in the slow cooker. Start checking for doneness once the meat begins to pull away from the ends of the bones. This visual cue means it’s time to test. Pierce the meat with a fork and the tines should glide through easily. Overall, your ribs should be cooked to a temperature of about 190°F.

What can you serve with slow-cooker spareribs?

Serve your slow-cooker spareribs with corn on the cob, big glasses of lemonade and a fistful of napkins for everyone. Looking for more sauces to slather on your ribs? Here are a few of our favorite homemade barbecue sauce recipes.

—Maggie Knoebel, Taste of Home Associate Recipe Editor/Tester