I don’t understand why some people only use their slow cookers in cold months. Ovens and grills heat the kitchen too, so why limit the slow cooker to winter? It’s perfect year‑round for hands‑off meals when you don’t want to stand over the stove. Pulled pork, pulled chicken, wings, dips, ribs — there are so many summer-friendly recipes you can make in a slow cooker. They’re ideal for hot days when you want food ready without babysitting it.
I found pork spare ribs at the farmers market and, not being confident with unfamiliar cuts, I simply placed them in the slow cooker. The result was incredible. Prep takes under 10 minutes, and the payoff is tender, flavorful ribs everyone will enjoy.
Don’t let your slow cooker collect dust this summer — try this recipe. These ribs are a crowd pleaser and require almost no effort.
SLOW COOKER BBQ PORK SPARE RIBS
Prep: 5 mins Cook: 6 hrs Total: 6 hrs 5 mins
Ingredients
- 4 lb pork spare ribs
- Salt, to taste
- 2 (6-oz) cans tomato paste
- 1.5 cup water
- 1 large onion, diced
- 4 tbsp balsamic vinegar
- 2 tbsp white vinegar
- 2 tbsp raw honey
- 2 tsp sea salt
- 2 tsp garlic powder
- 1 tsp cumin
Instructions
- Optional: Cut the spare ribs into sections so each section has a bone.
- Generously salt the spare ribs on all sides.
- In the slow cooker, whisk together the tomato paste, water, diced onion, balsamic vinegar, white vinegar, raw honey, sea salt, garlic powder, and cumin until smooth.
- Add the ribs to the slow cooker, tossing or turning them so they are well coated and mostly submerged in the sauce.
- Cook on low for 6–8 hours, until the meat is tender and falls off the bone.
These ribs are excellent served as-is, brushed with extra sauce, or finished briefly under a broiler for a caramelized crust. They freeze well and make great leftovers for sandwiches or tacos.
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