These easy, boneless barbequed Spare Ribs done to slow cooker perfection have a sweet and tangy flavor from slow cooking in a barbeque sauce made of brown sugar, apple cider vinegar, Sweet baby Ray’s barbeque sauce and Worcestershire sauce. Spare ribs are a more budget friendly option to baby back ribs, but you can use the ribs of your choice in this recipe. You can also use chicken! Check below the recipe for instructions on using this barbeque recipe with chicken legs or thighs.
Prep time: 15 min.
Slow Cooker time: 3-5 hours
- 2 lb. boneless pork spare ribs
- 2 tablespoons softened butter
- garlic powder
- chili powder
- few dashes paprika
For the Barbeque sauce:
- 1 cup Sweet Baby Ray’s barbeque sauce
- 2 tablespoons apple cider vinegar
- 1 1/2 tablespoons Worcestershire sauce
- 1/3 cup brown sugar *See note
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- Place the spare ribs in the bottom of a 7 quart crockpot. Spread butter over the spare ribs with a brush or spatula, then season the ribs to preference with salt, chili powder, garlic powder and a few dashes of paprika.
- Place the barbeque sauce, apple cider vinegar, Worcestershire sauce and brown sugar in a bowl. Whisk the barbeque sauce ingredients to combine, then pour over the ribs in the crockpot, ensuring each rib is evenly covered in sauce.
- Cover and cook on high for three to four hours or on low for 5-6, or until a meat thermometer inserted in the center reads 190 degrees ( Fahrenheit). *Note; Be careful not to over cook these ribs to avoid drying them out. More notes and photos below.
Spare ribs with 1/4 cup diced onions (an optional add-in if you like an onion flavor with your barbeque) butter, salt and garlic powder, not shown are chili and paprika. Feel free to make these ribs your own by adding your favorite seasonings or even a barbeque dry rub seasoning. If using a dry rub with brown sugar you may wish to add less brown sugar in the barbeque sauce.
If you wish you can go 1 1/2 times the barbeque sauce for a little extra sauce to brush on top of the ribs after cooking, or to use as a dipping sauce.
If using a smaller crockpot for this recipe, the cooking time may be longer. Cooking times can vary in the crockpot so I suggest checking on your ribs every hour or so (the first time you try this recipe) to avoid over cooking the ribs.
When testing out this recipe on chicken, I used 3 large bone in legs. I ended up with plenty of sauce so I could have used 4-5 legs (or even thighs). For the chicken I cooked the large legs in my 2.5 quart crockpot for 5-6 hours on high. Chicken needs to have an internal temperature of 165 degrees (Fahrenheit) when done, and once again, cooking times may vary. This barbequed chicken was tender, juicy and so delicious with this butter, seasoning and barbeque sauce method. I will definitely be using this barbeque recipe again and again!