Tender, Sticky, Finger-Licking Comfort Food Made Easy
The slow cooker has become a staple in many kitchens, especially in the United States, where hearty meat dishes often take center stage.
This Spanish-inspired take on crockpot barbecue ribs keeps that comforting spirit while adding a simple, flavorful approach that’s all about enjoying good food without fuss.
These ribs are the kind you eat with paper napkins nearby—
sticky, tender, and impossible not to lick your fingers after the last bite.
Best of all, the recipe is incredibly easy: quickly sear the meat for extra flavor, then let the slow cooker do the rest.
Ingredients
- 750 g pork ribs
- 400 ml barbecue sauce
- 1 BBQ spice mix
- 25 g brown sugar (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- Oil for the grill or pan
Instructions
1. Season and Rest
Sprinkle the ribs generously with your favorite BBQ spice mix.
Add salt and freshly ground black pepper, then cover and refrigerate for 8 hours to let the flavors develop.
2. Sear the Ribs
Heat a grill plate or heavy pan and brush lightly with oil.
Sprinkle the ribs with brown sugar (optional), then sear on both sides until nicely browned—
not burned, just caramelized for deeper flavor.
3. Add the Sauce
Brush the ribs with barbecue sauce, reserving some for serving later.
4. Slow Cook
Stand the ribs upright inside the slow cooker so they support each other and cook evenly.
Cook:
- 4 hours on HIGH, or
- 8 hours on LOW,
until the meat becomes very tender and begins to pull away from the bone.
5. Finish the Sauce
About 30 minutes before the end, check the texture.
If tender, uncover the pot and allow the sauce to reduce slightly so it thickens instead of staying watery.
6. Serve
Serve the ribs immediately, with the reserved barbecue sauce on the side for extra flavor.
Notes & Tips
- Brown sugar helps create a light caramelized crust when searing, but it’s completely optional.
- Choose a high-quality barbecue sauce, since it defines the final flavor.
- You can cook the ribs with only the sauce brushed on top or nearly covered in sauce—both methods work.
- If reheating leftovers, warm gently in a saucepan over low heat.
Avoid the microwave, which can dry out the meat.
Final Thought
These Spanish-style crockpot barbecue ribs prove that great comfort food doesn’t need complicated steps—
just good seasoning, slow cooking, and the patience to let rich flavors develop into something truly irresistible.
