Barbecued Pork Ribs…mmm-mmm good!


Barbecued Pork Ribs There is a secret technique to making juicy and flavorful barbecued ribs that many are unfamiliar with, that is brining.

What is brining? Brining is a mixture of kosher salt and water used to add moisture and flavor to meat. I use the brining method for turkey, pork and chicken. Brining and refrigerating the ribs the night before extracts much of the fat from the meat and allows it to rise to the top for cleaner and less fattening ribs.Barbecued Pork Ribs

Today I am sharing with you a simple and easy barbecued spare ribs recipe that I brine the night before and cook in a slow cooker the following day (they can also be covered and baked on low in the oven for 4 hours). These ribs are ALWAYS a hit and the recipe has been shared by all of us over the years.  You can use your favorite barbecue sauce, but the simple recipe here is a sure winner!

Barbecued Pork Ribs

Serve these with our Kale Slaw and some delicious Cornbread and you have the perfect summertime meal!

This isn’t a secret anymore!


Barbecued Pork Ribs

Barbecued Pork Ribs

Start this recipe the day before so you can brine the ribs overnight.

Author Jurga


Ribs Ingredients:

  • 5 pounds baby back pork ribs, I like to use Costco ribs, cut into pieces of 3 ribs each *See Gr8 Appetizer Tip below.
  • Water to cover
  • 1/2 cup kosher salt
  • Paprika to taste
  • Barbecue Sauce, Recipe Below

Barbecue Sauce Ingredients

  • 3 cups ketchup
  • 2 cups dark brown sugar
  • 1 Tablespoon liquid smoke
  • Tablespoon red wine vinegar
  • Tablespoon Worcestershire sauce
  • Tablespoon Tabasco sauce


Directions for the Ribs:

  1. Cut ribs into 3 rib pieces and place in a large pot and cover with water and kosher salt.

  2. Turn heat on high and bring ribs to a slow, rolling boil.
  3. Once the ribs start to boil, immediately remove from heat and cool completely.
  4. Place entire pot in the refrigerator overnight.
  5. The next day remove the thick layer of fat from the pot of water and discard properly. (You will be shocked at how much "gunk" has been released from the meat.)
  6. Remove the rib pieces and rinse under fresh, running water.
  7. Pat dry with paper towels and season with a light dusting of paprika.
  8. Place them in a slow cooker (I usually baste the ribs with a layer of sauce).
  9. Cook on low for a minimum of 6 hours. Or cook in a 225º F oven for 4 hours.
  10. Ribs can then be either broiled with a layer of sauce or placed on a grill and basted with sauce for extra crispiness. (Be careful when barbecuing on the grill, the high sugar content of the sauce can burn easily.)

Directions for the Barbecue Sauce:

  1. In a small saucepan mix all ingredients together.
  2. Cook over medium heat and stir until the sugar is fully dissolved.
  3. The sauce is now ready to use.

Recipe Notes

Gr8 Do-Ahead Tip:

Make the sauce up to 3 days ahead of time and store in the refrigerator in a covered container.

Gr8 Appetizer Tip:

If you are serving these as an appetizer, be sure to cut them into individual rib pieces so guests can grab one at a time.


  1. Kyle Van Boom | 16th Jun 15

    I have made these ribs many times. Thanks to Jurga, this is one of my “go to” recipes because it is always a crowd pleaser! The Costco baby back ribs are the best.

  2. Judy Tanner | 5th Sep 16

    I made these for dinner last night and they were delicious! The meat fell off the bones. This is how I’ll make ribs from now on. Great recipe Jurga!

    • Debbie | 7th Sep 16

      Hi Judy! I love the crockpot for this recipe! Coming home with the house smelling like dinner’s ready…that’s the best! Love the citrus. It adds the perfect touch! So happy you liked it! Thanks for being such a Gr8 friend!

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