Pork Ribs (cooking and sauces - merged)

rachbc

We are having ribs tonight - I usually do a nigella recipe that has chinese flavours but fancy a proper sticky bbq type marinade/ sauce tonight - anyone got any tdf recipes??

Lovely board guides I did try and search honestly!

Mrs_Huggett

Boil them first then simmer for 5 minutes. Equal parts of tomato ketchup and HP classic barbeque sauce (we usually have the wood smoke flavour- but have used the others too) add dark brown sugar i usually put in about a third to the measurements of the combined sauces judging by eye if you see what I mean add some dried herbs like Italian style ready mixed- probably 1 teaspoon - mix it all up add to drained ribs in your usual dish I sometimes leave them to marinade but mostly they just go straight in the oven.HTH.

rachbc

don't have any bbq sauce - do have ketchup, wostershire, soy etc etc if that help

PennyGSD

I always just used blitzed down onion, ketchup, brown sugar and vinegar as a BBQ sauce on spare ribs. No idea on measures as I just splosh some stuff into a sauce pan and simmer gently until really sticky, before coating the pre-cooked ribs and putting back in a quite low oven for the sauce to soak in/dry out.

DaisyMoo

Morning all,

My OH has just asked if I could cook ribs in my witchcraft pot! He cant believe that one pot can make my cooking taste so good :rotfl:

We would both like to try some ribs but we are not too fond of the traditional BBQ sauce.

Can anyone recommend a different flavour / sauce / mix that would be suitable for slow cooker cooking? Also, how long would you suggest the ribs would take?

As always, thank you so much for your help x


Sorry folks, just realised, this may be in the wrong place - apologies:(

rachbc

Lots of ribs recipes on the crockpot365 blog - she uses beef as is allergic to pork but I've used some of the recipes with pork.

I like chinese-y flavours with ribs - honey, soy, ginger garlic, 5 spice etc

zippychick

I cook them plain with water - a cup or two, not too much. I always leave them for 12 hours - by that stage they are falling off the bone. Anything less doesn't produce the same tender meat - I cook bacon ribs, and I always cook them on low.

Take them out once done, marinade and bung in the oven. I make a sauce with fresh chopped chilli, brown sugar, honey , a little water and some orange juice. Bake until crispy and caramelised - NOM NOM NOM!

Chinese spare ribs may help as should marinade recipes.

You could slow cook the day before, marinade and bung in the fridge ready to be oven cooked.

Let us know how you go

Zip

DaisyMoo

Zip, that sound lovely - just bought a pack of ribs at tesco today, will let you know how I get on!!

zippychick

Do indeed, my mouth is watering and im going to have to get some ribs very soon!

My "marinade" is made up by the way...... so if you don't like it, there's only me to blame! He he he !

I find friends are very impressed with ribs done this way.

DaisyMoo

I asked my OH if he like the sound of the recipe and he wanted to eat them this afternoon, not happy with the 12 hr wait!!
I think I will omit the chilli as he cannot eat spicy foods, but will follow everything else to the letter