If you want the ultimate comfort food, packed with flavor and minimal effort, then this meal is for you. A Crock-Pot is the most versatile kitchen gadget and can be used to make some delicious Spareribs seasoned with a BBQ Dry Rub. Really, it is all just prep work and then suffering the intoxicating aromas all day. Not bad when the people at the table ask for seconds and thirds.

Disclosure
Published September 20, 2021
Updated March 14, 2022
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Price breakdown for this meal

Spareribs $7.94 at 5.65 pounds/$1.40 per pound
Asparagus $2.75 – 1 pound
Bacon $4.55
Potatoes $0.00 – my mom gave us a few bags, so this was no cost!
Seasonings $0.00 – I have a BBQ seasoning recipe 🙂
Oil $0.03 for a few Tablespoons

Total Cost for this meal was $15.27

That comes to $1.52 a serving. Not too shabby for a five dollar off ALDI deal. Additionally, this counts second servings and a lunch to-go for Tyler for work Monday! After dinner, we even had a fairly large container of leftovers that I packed up. There were not any asparagus bundles left over. That was equally sad and exciting as our four kids ate many bundles of asparagus!!

Why this recipe for bacon-wrapped asparagus works

When I went about planning for this recipe, I knew I wanted to make bacon-wrapped asparagus and also potato wedges. A few weeks ago, my mom gifted us with a few packs of russet potatoes. I have been using them every chance I can get so they do not go bad. Originally, I had planned to have the asparagus bundles and potato wedges on their own baking pan, but when it came down to it, I ended up putting half of each onto the pans. Why? Because the idea of the bacon juices infusing the potato wedges had me super excited.

The bacon helped the potatoes cook, their skins get crispy, and gave them a delicious flavor that they would have lacked had they been on their own baking sheet. As a result of having the potatoes and bacon baked together, the potatoes soaked up the flavor and juices and created way less cleanup!

Typically, when we cook bacon, I place a piece of aluminum foil on the pan and when the bacon is cooked and removed, I let the grease cool on the sheet and just throw the whole thing away. Easy-Peasy. For dinner last night, all cleanup required was to turn on the hot water and let it rinse the grease that was left off as the potatoes acted like a sponge and soaked up all of the liquid. Brilliant. It was delicious and brilliant.

Crock-Pot Spareribs Dinner Recipe

Ingredients for Crock-Pot Spareribs Dinner

1 rack of Pork Spareribs
3 pounds Russet Potatoes
1 pound Asparagus
1 pound Bacon
1 Tbsp vegetable oil
Garlic powder
Salt & Pepper
BBQ Seasoning spices

Bacon Wrapped Asparagus Directions

1. Firstly, to prepare the asparagus, rinse them in a sink colander.

2. Secondly, spray a baking sheet with non-stick spray.

3. Thirdly, open the package of bacon.
4. Then, pick up one slice of bacon and three pieces of asparagus.

5. Start wrapping the bacon at the base of the asparagus and, while rotating the asparagus, wrap the bacon around them until you get to the end of your slice.

6. Finally, set your bacon wrapped asparagus, with the seams down, on the baking sheet.

7. Continue wrapping with each of your slices of bacon until all of your asparagus is gone, then placing each bundle on the prepared baking sheet.

Prep the potatoes

1. Begin to prep the russet potatoes by washing them in the sink colander, making sure to get off any dirt.

2. On a cutting board, cut each potato in half, then in thirds with the knife at a slight angle giving the potato a nice wedge shape. Place potato wedges in a bowl when cut.

3. Drizzle oil over potatoes and then stir with a spatula to coat every wedge.

4. Then lay three potatoes between each asparagus bundle on the sprayed sheet. To have them sit nicely, have the wedges opposite each other, which allows the maximum number of asparagus bundles and potato wedges that I could find. Plus, it just looks pretty, additionally the potato wedges will help absorb the juices from the bacon and be completely flavored and delicious.

5. Then season the wedges and asparagus bundles with salt, pepper and garlic powder if desired. For example, the larger pan had those seasonings and the smaller pan I added a sprinkle of chili powder for more of a kick of flavor.

6. Bake at 400 degrees until bacon is cooked. Flip asparagus halfway so each side can get cooked. You can flip the potatoes also to get each side seared on the baking sheet.

7. Turn on the broil setting and then place the baking sheet in the oven for 2-3 minutes to finish off the bacon. This should be done when the bacon is already cooked, just as an added crispiness.

Just make sure to keep a watch on your baking sheets while they are under the broiler so they do not burn. Keep the rack in the middle of your oven and not too close to the burner.

Crock-Pot Spareribs Directions

1. With a sharp knife, cut open the Spareribs packaging and rest the packaging on a cutting board so you do not make a mess, it catches any juice, and you do not cut the counter or stovetop.

2. Then, on the underside of the Spareribs, use a knife and make a small cut on one bone to help get a grip on the Silver Skin.

3. Grip the silver skin and gently pull it away from the meat and bones, keep ripping it off until none remain. This can be easy or tricky, depending on your experience level with getting silver skin off of Spareribs, resulting in the more you do it, the easier it will be. This time, it came off in one huge sheet and was super easy to remove. I have had it come of in tiny strips and takes way too long. Removing the silver skin allows the spices to get deep into the meat for a deeper flavor, and also makes them way easier to eat. That little membrane can be chewy and downright uneatable.

4. Cut the Spareribs into thirds to fit into a regular sized Crock-Pot.

5. Season both sides of Spareribs with the BBQ Dry Rub seasoning. Make the BBQ Dry Rub by measuring out each of the ingredients below and place in an airtight container. This dry rub seasoning can then be used with ribs, beef and even chicken.

Dry Rub Ingredients

1 tsp sugar
1/4 tsp chili powder
1 tsp ground cumin
2 tsp Paprika
1 tsp dried oregano
1/2 tsp black pepper
1 tsp salt

6. Place each section of Spareribs into the Crock-Pot and cover with the lid.

7. Turn the temperature on LOW for 8-10 hours or HIGH for 4-6 hours.
8. Remove the Spareribs from the Crock-Pot with a metal tong and then carefully place on a baking sheet, as the ribs will be falling apart in the best way.

9. Turn the oven onto the broil setting and place the baking sheet in the oven, keep watching the Spareribs so they do not burn.

10. Remove the baking pan with the Spareribs from the oven and then serve with bacon wrapped asparagus and potato wedges.

Crock-Pot Spareribs with Bacon Wrapped Asparagus and Potatoes Recipe

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