Slow Cooker Ribs with Alabama White Sauce

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Getting outside to light up the grill is quintessential summertime! Luckily, you can have that feeling year round with these fall-off-the-bone slow cooker ribs coated in a tangy Alabama style white barbeque sauce.

I’ve mentioned before that I have the pickiest of eaters in my family, my fiance being #1! And as crazy as it may sound, he doesn’t like traditional barbeque sauce! I know, I know! With all of the great types of sauce out there, from that vinegary Carolina sauce to the thick sweet Kansas City style, there is so much to love! I really thought I would have to live a bbq free life, until I discoverd Alabama white sauce!

What is Alabama White Sauce?

The sauce was originally invented by Robert Gibson at Big Bob Gibson’s Bar-B-Q in Decatur, Alabama. This tangy white sauce is a pretty simple mixture of mayonnaise and vinegar, with a little salt and pepper.

Since then many people have put their own spin on it, and now you can even buy it on grocery shelves.

I had my first encounter with this magical sauce at Fox Bro’s BBQ in Atlanta, GA! There, like at Big Bob Gibson’s, they pour their sauce right over some delicious pulled smoked chicken. And while the thought of that makes my mouth water, I began to think, why can’t I slather this on everything else?

Slow Cooker Ribs

If you crave good BBQ year round, but can only light up the grill when it’s warm, then this method is for you! I know it’s not “competition” level to have fall off the bone ribs, and some people prefer a little chew to theirs, but I want the ribs to MELT IN MY MOUTH!

These ribs start the same way they would if I put them on a grill. I make my own house dry rub that isn’t too sweet (see note above about the picky fiance), and let those flavors soak into the meat for a little while. I use a blend of onion and garlic powder, chili powder, thyme, red pepper flakes, brown sugar, and smoked paprika (trust me, go for smoked!). In reality, you can use what you like in your spice cabinet. A little cayenne for heat, mustard powder, a little extra brown sugar, make it your own!

After 5 long hours in the slow cooker,a few coats of that tangy alabama white sauce, and a shot under the broiler, you will have fall-off-the-bone, melt in your mouth ribs! With a delicious bark from the caramelized sugars in the sauce, you won’t even miss the grill!

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.

Keyword alabama, barbeque, pork, ribs, slow cooker, southern, summer, white barbeque sauce, white sauce

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