All‑Day Slow‑Cooked Pork Ribs

Fall‑apart tender ribs with a deeply seasoned crust, finished with a quick high‑heat blast for that irresistible sticky, browned exterior.

Ingredients

• 2 racks pork ribs (about 4–5 lb total), membrane removed if possible
• 2 tbsp kosher salt
• 2 tsp black pepper
• 2 tbsp brown sugar
• 2 tsp paprika (smoked or regular)
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 cup barbecue sauce (store-bought or homemade)
• 2 tbsp apple cider vinegar (or water)
• 1 tbsp neutral oil (optional, for the finishing step)

Method

• 1

  Step 1: Prep the ribs

  Pat ribs dry. If the membrane is still on the bone side, slide a butter knife under it and pull it off with a paper towel for grip (it helps tenderness and seasoning penetration).

• 2

  Step 2: Make the rub + season

  Mix salt, pepper, brown sugar, paprika, chili powder, cumin, onion powder, and garlic powder. Sprinkle evenly over both sides of the ribs, pressing so it adheres well.

• 3

  Step 3: Slow-cook all day

  Place ribs in a slow cooker, standing them up and curling as needed. Pour vinegar (or water) into the bottom (not over the ribs). Cover and cook:

• 4

  Step 4: Sauce

  Carefully lift ribs out (they’ll be very tender). Brush generously with barbecue sauce on both sides.

• 5

  Step 5: Rest + serve

  Rest 5 minutes (helps keep them juicy), then slice between bones and serve with extra sauce on the side.

Tips

• **No slow cooker?** Wrap seasoned ribs tightly in foil and bake on a tray at **275°F for 3–3.5 hours**, then sauce + broil.
• **Want less sweet?** Cut brown sugar to 1 tbsp and choose a tangier barbecue sauce.
• **Cleaner flavor:** Keep the sauce for the end only (as written). Saucing during slow-cooking can mute the rub.
• **Serve with:** coleslaw, cornbread, baked beans, or roasted potatoes (classic American BBQ sides).
• **Storage:** Refrigerate up to 4 days. Reheat covered at **300°F** until hot, then broil briefly to re-sticky the sauce.

Nutrition (per serving, estimate)