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Appetizers Recipes

Slow-Cooker BBQ Spareribs

Melt-in-your-mouth tender ribs practically cook themselves — to make ’em in the oven, bake, covered, at 350°F for 1½ hours, then uncovered for 30 minutes. For a fun flavor twist, click through for our pomegranate teriyaki slow cooker short ribs.

Serving Size:


Active Time:

15 min.

Total Time:

8 hrs.


  • 1 onion, chopped
  • 6 tsp. smoked paprika
  • 1 Tbs. garlic powder
  • 4 lbs. pork spareribs, excess fat trimmed, cut into thirds
  • 1½ cups ketchup
  • ⅓ cup apple cider vinegar


  1. Place onion in 6-qt. slow cooker. Combine 4 tsp. smoked paprika, garlic powder and 1 tsp. salt; rub over both sides of ribs. Combine ketchup, vinegar and remaining 2 tsp. paprika; spread ½ cup sauce mixture over ribs. Transfer remaining sauce mixture to covered container; chill.
  2. Place ribs in slow cooker; cover. Cook on low until tender, about 8 hrs. Using wide spatula, transfer ribs to serving platter; cover. Skim and discard fat from liquid in slow cooker. In pot, combine remaining liquid with reserved sauce; over medium heat, cook until heated through, 5–7 min. Brush ¼ cup sauce over ribs; serve remaining sauce with ribs.

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