Side Pannel
Sticky Slow Cooker Ribs
Sticky Slow Cooker Ribs
- Recipe Submitted by maryjosh on 07/12/2018
Ingredients List
- 2 racks pork baby back ribs
- DRY RUB
- 1/2 cup light brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons chili powder
- 1 tablespoon garlic powder
- 1/2 teaspoon pepper
- 2 tablespoons kosher salt
- STICKY SAUCE
- 2 teaspoons ground ginger
- 2 teaspoons ground pepper
- 1 teaspoon onion powder
- 6 cloves garlic, minced
- 1 tablespoon sweet chili sauce(found in the international section of the grocery store)
- 2/3 cup reduced sodium soy sauce
- 2/3 cup balsamic vinegar
- 2/3 cup brown sugar
- 2/3 cup honey
- 1 tablespoon cornstarch
- 1 tablespoon water
Directions
STICKY SAUCE
In a dish, whisk together the ginger, pepper, and onion powder.
Add the garlic and mix again.
Add the wet ingredients and whisk to combine.
FOR THE RIBS
Place the dry rub into a small dish and mix together.
Make sure the membrane has been removed from the underside of the ribs and massage the dry rub onto both sides.
Curl the ribs into the slow cooker going around the sides.
Pour half of the sticky mixture over the ribs and place the remaining half into a small saucepan.
Place the lid on the slow cooker and cook at low for 6-8 hours or until the meat is tender (we always do 8 hours).
Remove the ribs from the slow cooker and place them on a tin foil lined broil pan, meaty side up.
Brush a little more of the sauce from the saucepan and leave the rest for serving.
Place the meat under the broiler in the oven for a few minutes or until it looks sticky and broiled.
Allow to rest, tented with foil for 3-5 minutes and serve.
STICKY SAUCE
Heat the saucepan to medium heat and bring the sauce to a boil. Once it starts boiling, whisk the cornstarch and water together in a small dish and add 1 tablespoon of the hot liquid. Stir together and then while whisking in the saucepan, slowly drizzle in the cornstarch mixture. Whisk until it comes back to a boil and then turn to medium low and allow to simmer until it begins to reduce and thicken. This can take up to 10 minutes, or as little as 1-2 minutes. Remove from the heat and set aside.
In a dish, whisk together the ginger, pepper, and onion powder.
Add the garlic and mix again.
Add the wet ingredients and whisk to combine.
FOR THE RIBS
Place the dry rub into a small dish and mix together.
Make sure the membrane has been removed from the underside of the ribs and massage the dry rub onto both sides.
Curl the ribs into the slow cooker going around the sides.
Pour half of the sticky mixture over the ribs and place the remaining half into a small saucepan.
Place the lid on the slow cooker and cook at low for 6-8 hours or until the meat is tender (we always do 8 hours).
Remove the ribs from the slow cooker and place them on a tin foil lined broil pan, meaty side up.
Brush a little more of the sauce from the saucepan and leave the rest for serving.
Place the meat under the broiler in the oven for a few minutes or until it looks sticky and broiled.
Allow to rest, tented with foil for 3-5 minutes and serve.
STICKY SAUCE
Heat the saucepan to medium heat and bring the sauce to a boil. Once it starts boiling, whisk the cornstarch and water together in a small dish and add 1 tablespoon of the hot liquid. Stir together and then while whisking in the saucepan, slowly drizzle in the cornstarch mixture. Whisk until it comes back to a boil and then turn to medium low and allow to simmer until it begins to reduce and thicken. This can take up to 10 minutes, or as little as 1-2 minutes. Remove from the heat and set aside.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
