Slow Cooker Ribs with Alabama White Sauce
Fall off the bone tender ribs with a tangy white barbeque sauce!
Ingredients
- 4 lbs Pork Spareribs
Spice Rub
- 2 tbsp packed brown sugar
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 3 tsp onion powder
- ½ tbsp red pepper flakes
- 2 tsp dried thyme
- 1 tbsp chili powder
- 1½ tbsp black pepper
- 2 tsp salt
Alabama White Barbeque Sauce
- 1 cup mayonaise
- ⅓ cup apple cider vinegar
- 1 tsp lemon juice
- 2 tsp brown sugar
- 2 tbsp prepared horseradish
- 1 tbsp dijon or brown mustard
- 1 tsp cayenne pepper
- ½ tsp onion powder
- ½ tsp garlic powder
Instructions
- Rinse and pat dry the ribs. Remove the silver skin on the back- I take a sharp knife and make a slit in it, then use my fingers to peel it all the way down.
- In a small bowl, whisk together all of the dry rub ingredients. Rub liberally all over both sides of the ribs. Let them sit for at least 30 minutes, or overnight
- In a small bowl, mix together all of the sauce ingredients.
- Rub ⅓ of the sauce on the ribs and place them in the slow cooker, with the bones sticking up.
- Cook on low for 4-5 hours, or on high for 3.
- Halfway through the cooking, pour baste the ribs with more white sauce, 3-4 tablespoons.
- When the ribs are tender, place them on a lined baking sheet, and baste them with another 3-4 tablespoons of sauce. Place the ribs in the oven on the second highest rack and broil on high for 5-7 minutes, or until the sauce begins to caramelize.
- Slice and serve.