We couldn’t believe how easy these Apple Butter BBQ Spareribs are to make, and especially how delicious. Musselman’s Apple Butter adds such an amazing sweet taste to every recipe, and makes these ribs absolutely amazing.
The Apple Butter adds a delicious sweet taste to the savory meat of these apple butter bbq spareribs. Musselman’s Apple Butter is the best part of the whole recipe.
It has the most amazing flavor and pairs great with meat. The apples also add the perfect sweetness to the BBQ flavor. This will definitely be added to your meal rotation.
How to make Apple Butter BBQ Spare Ribs
Step 1: Lightly spray your slow cooker with nonstick cooking spray. I used an olive oil non-stick cooking spray.
Step 2: Salt and pepper both sides of your ribs to taste, then set them in the slow cooker. I prefer using fresh cracked pepper because it has a little more flavor to it, but any black pepper will work.
Step 3: In a medium size bowl, mix together the Musselman’s Apple Butter and barbecue sauce until well combined. Pour the sauce mixture over your ribs.
I used a spoon to make sure all the ribs were covered evenly, everywhere.
Step 4: Top the sauced ribs with onion slices and apple slices. Any apple will work. I prefer gala or pink lady apples, but whatever you have on hand would work.
Step 5: Cover and cook on low for about 7 hours. If you are looking to speed things up, you could cook it on high for 4 hours.
However, we prefer a soft and tender rib, which comes from cooking at a low temperature for a longer amount of time (low and slow).
What should I serve apple butter bbq spareribs with?
I am a sucker for ribs and potatoes. There are so many potato variations you could make with this particular recipe.
I love a good creamy mashed potato. My favorite is our Make Ahead Mashed Potatoes. They are so creamy and you can make them ahead of time if you know you are going to be busy or gone.
I also love our Skillet Red Potatoes. The edges get a little crispy, and the insides are so soft and fully of flavor.
I also serve my ribs with a good cooked carrot recipe. One of my favorites is our Orange Glazed Carrots. They have a little bit of a flavor punch to them, that you will love.
Did you know we have a youtube channel?
We have hundreds of simple and delicious meals, your family will love. You have you covered from appetizers to dessert.
We take you through each recipe, step by step, and show you exactly how to make it. Each Recipe is tried and true, so you know even your picky eaters will love it.
Watch how to make our Apple Butter Spare Ribs, here:
Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!
Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.
This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.
We are so excited to share these recipes with you. Order your copy today!
Six Sisters’ Stuff COPYCAT COOKING <—– Click here to order!
Looking for more rib recipes?
- Easy Smoked BBQ Ribs
- Slow Cooker Short Ribs
- Easy Oven Baked BBQ Ribs
- Fall Off the Bone BBQ Ribs
- Slow Cooker Honey Ribs
Apple Butter BBQ Spareribs Recipe
- 3 pounds Spareribs
- salt and pepper to taste
- 9 ounces apple butter
- 18 ounces bbq sauce
- 1 medium onion sliced
- 2 Gala apples peeled and sliced
- Lightly spray your slow cooker with nonstick cooking spray.
- Salt and pepper both sides of your ribs to taste, then set them in the slow cooker.
- In a medium size bowl, mix together the apple butter and barbecue sauce until well combined. Pour the sauce mixture over your ribs.
- Top the sauced ribs with onion slices and apple slices.
- Cover and cook on low for about 7 hours.
- Serve with baby red potatoes and cooked carrots. So delicious!
- Slow Cooker
This post is sponsored by Musselman’s but all opinions are our own.