There is something mighty comforting about an old-fashioned slow cooker supper, especially one that asks so little of the cook and gives back so much at dinnertime. These vintage-style spare ribs lean on the kind of pantry convenience that busy Midwestern kitchens have trusted for decades: frozen ribs, a bottle of barbecue sauce, and a couple of simple seasonings bubbling away until tender. It is the sort of hearty meal that feels right at home on a chilly evening, with that sweet-smoky aroma filling the house and supper nearly taking care of itself.
Serve these saucy spare ribs with mashed potatoes, buttered egg noodles, or a scoop of creamy coleslaw to catch every bit of that rich sauce. A side of green beans, corn, or simple baked beans fits the old-school spirit nicely, and a pan of cornbread or thick slices of white bread on the table will make sure not a drop goes to waste.
4-Ingredient Slow Cooker Vintage Spare Ribs
Servings: 4 to 6
Ingredients
1 rack frozen pork spare ribs, about 3 to 4 pounds
Directions
1. Place the frozen pork spare ribs in the bottom of the slow cooker, fitting them in as evenly as you can.
2. Sprinkle the garlic powder and onion powder evenly over the ribs.
3. Pour the barbecue sauce over the ribs, covering the top as well as possible.
4. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the ribs are tender and fully cooked through.
5. Carefully remove the ribs, spoon some of the sauce over the top, and serve hot.
Variations & Tips
Sweeter Sauce: If your family likes that old-time supper table sweetness, stir a spoonful of brown sugar into the barbecue sauce before pouring it over the ribs. It helps the sauce turn a little richer and stickier by the time supper rolls around.
Little Bit of Heat: For folks who enjoy a touch of zip, add a pinch of black pepper or a few dashes of hot sauce to the barbecue sauce. It will not change the recipe much, but it gives the ribs a pleasant back-note of warmth.
For Easier Serving: If the ribs are very tender, lift them out with a wide spatula and tongs together so they do not fall apart. Letting them rest for 5 minutes before serving makes them easier to portion.
Cook Safety Note: Since slow cookers can vary, make sure the pork is fully cooked and tender before serving. If needed, give it a little extra time, especially when starting with a solidly frozen rack.
