Sam went a little ribs crazy in Tesco the other day. I love ribs even though they can rarely have much meat in them. But the small amount of meat that is on them are so succulent and delicious, it really needs to be celebrated in every bite. Bank holiday Monday was spoke to be a DIY day but instead Sam had remembered in the morning that he had invited friends over for a BBQ. So it was a rushed effort sorting out the garden, whilst I got everything cleared up (we’re still sorting the house out) and the start of some of the food for the BBQ.
Earlier in the day, I got out the slow cooker, and made a delicious batch of ribs which slow cooked for 7 & half hours, before I glazed them and cooked them in the oven for 10 minutes. They were a hit and there was still so much left over than we had them for dinner the next day with leftover potato salad. This is such a simple dish to make and the slow cooker pretty much does what you need so you don’t have to. The secret is in the sauce.
These are incredible and a real crowd pleaser. Finger lickin’ for sure!
Preparation: 5 minutes
Cooking: 7-8 hours including 10 minute oven cooking
- Pork ribs – I used 3 packs of pork ribs, but that’s because I’m mad and I wanted loads to eat later.
- 4 tbsp brown sugar
- 3 cups of BBQ sauce
- 2 tsp ground garlic
- 3 tbsp Worcestershire sauce
- 1 tbsp cayenne pepper
- Salt and pepper
- 2 cups tomato ketchup
- A pinch of olive oil
- On a kitchen towel pour a little olive oil and wipe the inside of the slow cooker.
- Whilst you prepare the sauce, take the ribs out of the fridge.
- Combine all the ingredients together and mix. Add more and taste to see if it’s to your liking. Add more of whichever to add more of a flavour, if and when.
- Put the ribs in the slow cooker and add half of the sauce. Season well and put the lid on the cooker and let slow cook on low for 7-8 hours or on a medium for 3-4 hours.
- When you remove the ribs from the slow cooker, do be gentle. Use a slotted spoon or tongs and transfer to a baking tray lined with parchment/baking paper. Glaze the ribs with the rest of the sauce and cook for 8-10 minutes at 150/gas mark 2 and serve with plenty of baby wipes and kitchen towels.