Easy Crockpot Spare Ribs Recipe – Fall Off the Bone Ribs

Crockpot Spare Ribs
Dairy Free Grain Free Keto Friendly Kid Friendly Low Carb Slow Cooker

Nutrition: 207 Calories | 5.9g Net Carbs | 10.3g Protein

Enjoy tender ribs seasoned with a delicious rub and smothered in a smoky low carb BBQ sauce with this surprisingly simple Crockpot Spare Ribs Recipe.

Spring is officially upon us. The weather is really warming up. So warm in fact, my family is thinking about their favorite summer recipes. Everyone around here loves some tender ribs that just fall off the bone. We all crave that sweet, smokey, savory flavor. To reduce the sugar, I make my own rib rub and BBQ Sauce. Basically, just swap out the sugar for your favorite alternative. I usually use Truvia or Splenda Naturals; both are stevia-erythritol blends. Most BBQ recipes call for brown sugar. Molasses is what makes brown-sugar brown and gives it that rich, somewhat smoky flavor. So, I add molasses along with stevia. Molasses does have sugar in it, but a little goes a long way. You can always skip the molasses if it’s too much sugar for you.

How to Remove the Silver Skin

An important step in making delicious tender ribs, no matter how you’re cooking them, it to remove the silver skin. The silver skin is the thin membrane on the back side, helping to hold the ribs together. Because silver skin is connective tissue, it takes a long time to break down. First, place your ribs back side up, and slide a knife under the silver skin to loosen it up. All you’re looking for is a piece of silver skin big enough to grab ahold of. Next, use a paper towel to hold onto to the loose piece of skin, and pull the silver skin off in one sheet. It is slippery, so the paper towel helps you hold on. If the silver skin doesn’t come off in one sheet (like mine) just repeat the process.

Rib Rub

After you have removed the silver skin from the ribs, cut them to fit in your crockpot. I like to cut mine into 2 rib portions. It just makes serving easier. Then, mix up the rib rub in a bowl. The rib rub contains black pepper, garlic powder, onion powder, paprika, chili powder, kosher salt, and stevia (or your sweetener of choice). In a separate bowl mix together yellow mustard and molasses.

Now that the rub is mixed together, brush the mustard mixture on the ribs and sprinkle with the rub. Thoroughly cover both sides of the ribs with the mustard and the rub. Finally, place your seasoned spare ribs in the crock pot. Add 1/2 cup of water to the bottom of the crockpot. And, let them cook on high all day (8-10 hours). It’s ok if they go longer, the ribs will just get more tender.

Low Carb BBQ Sauce

At some point, while the ribs are slow cooking in the crockpot, make up the low carb BBQ sauce. First, mix together tomato paste, water, apple cider vinegar, liquid smoke, Worcestershire, molasses, salt, onion powder, garlic powder and stevia in a small sauce pan. Then, let it simmer on the stove for 10-15 minutes for the flavors to combine and the sauce to reduce to your desired thickness. It’s that easy and tastes amazing.

When the spare ribs have finished cooking, carefully take them out of the crockpot. They’ll be really tender and want to come apart. You can sauce the ribs and serve them as is.

Or, place the ribs on a baking sheet. Cover them with the BBQ sauce and broil them for about 5 minutes until the sauce starts to caramelize a bit. Watch them closely. Serve with more BBQ sauce on the side. I like to finish out the meal with coleslaw and corn-on-the-cob.

Low Carb Crockpot Spare Ribs Recipe

Enjoy tender ribs seasoned with a delicious rub and smothered in a smoky low carb BBQ sauce with this surprisingly simple Crockpot Spare Ribs Recipe.

Total Time: 8 hrs 20 min
Prep Time: 20 min
Cook Time: 8 hrs

Ingredients

  • Pork Spare Ribs
  • 1/4 Cup Yellow Mustard
  • 1 Tbsp Molasses
  • 1/2 Cup Water
Dry Rub
  • 1 tsp each: Black Pepper, Garlic Powder, Onion Powder
  • 1 Tbsp Paprika
  • 1/2 Tbsp Chili Powder
  • 1 Tbsp Kosher Salt
  • 1/4 Cup Truvia (or sweetener of choice)
Low Carb BBQ Sauce
  • 6 oz Tomato Paste
  • 1/2 Cup Apple Cider Vinegar
  • 1/2 Cup Water
  • 1 tsp each: Molasses, Worchestershire, Kosher Salt, Onion Powder, Garlic Powder
  • 1/2 tsp Liquid Smoke
  • 1/4 Cup Truvia (or sweetener of choice)

Directions

  1. In a bowl, combine the yellow mustard and one tablespoon molasses.
  2. In a separate bowl, mix together the dry rub ingredients.
  3. Lay out the ribs on your work surface (cutting board or parchment lined counter top). The ribs should be backside up. Remove the silver skin by sliding a knife underneath the silver skin and loosening it. Once a large enough section is loosened, grab ahold of the silver skin with a paper towel and peel if off.  It should come off in one large sheet. If it doesn’t, use the knife to loosen another section and repeat. (see pictures above)
  4. Cut the ribs into portions (I did two ribs per portion). Brush the mustard mixture on the ribs with a pastry brush and sprinkle with the dry rub. Turn the ribs over and repeat on the other side.
  5. Layer the ribs in the crockpot. Add 1/2 cup of water to the bottom of the crockpot and cook on high for 8-10 hours. 
  6. In a small saucepan, whisk together all the BBQ Sauce ingredients. Let simmer over medium heat for 10-15 minutes until it reduces to desired thickness.  Cool and save for later.
  7. After the ribs have finished cooking, remove them from the crockpot and place on a baking sheet. Brush the ribs with the prepared BBQ sauce. Serve as is or broil the sauced ribs for about 5 minutes to caramelize the sauce a bit. Serve with additional sauce as desired.

Nutrition: 

Yield: 7 servings, Serving Size: 2 Ribs with 1 Tablespoon Low Carb BBQ Sauce

Amount Per Serving:  Calories: 207,  Total Fat: 15.1g, Saturated Fat: 4.8g,  Cholesterol: 50.6?mg, Sodium: 1255.8mg, Carbohydrates: 7.4g, Fiber 1.5g, Sugars: 3.8g, Protein 10.3g

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