Pork Ribs (cooking and sauces - merged)

~Chameleon~

If you want to make them like the chinese do so the meat is falling off the bone you need to slow roast them in the oven in a large roasting tin of water. After 2-3 hours take them out, drain off water, then coat in BBQ sauce and put them back in the oven for another hour. Delish!!! :drool:



I saw someone on Come Dine With Me do it this way :shhh:

kippers

Well, you have all come up trumps yet again....thank you all

shandypants5

In the Slow cooker, covered in BBQ sauce for 6hrs...

YUUUUUUMMMMEEEEE!!!

paulcornwall

Try this, Cup full of bbq sauce i.e in the bottle type (i use chef larder from the cash and carry), now add one spoonfull of crushed garlic, a good swig of soy sauce, and 1/3 a cup of clear honey, mix this all over a gentle heat.
No cook the ribs bare until there just ready, take them out the oven and pour on 3/4 of the sauce, keep topping up the sauce so the surface dose'nt burn. These are so nice and sticky and taste yum!! Let me know what you think

clairegwen

I have bought some chinese-style ribs this morning from the butcher and would like to cook them in the slow cooker. Although they are coated, there isn't a sauce. How do I cook them, just bung them in the slow cooker with no liquid, or what liquid should I use please?


I need to get them in pretty soon, so would really appreciate your help.

TIA

Claire

Triker

Any help?

http://www.slowcookerrecipes.org.uk/bbq_baby_back_pork_ribs_recipe.htm


If they already have a flavour, I'd bung them in and I expect they'll release some juice anyway.

zippychick

I would put them in as they are. People put joints of meat in as the meat releases juice and it cooks in its own juices. YOu could add a tiny bit of stock if you needed to but I dont think that is necessary. (that's my uneducated guess as I have never done it!!!)

Just reading the ribs thread for you and found this quote

toozie wrote: »

For years I've put my ribs (not literary!) in the slow cooker. Bung in loads, and pour an inch of boiling water over, and cook on low all day.

Take out carefully, meat is now sooooo tender. Place in roasting tin, and pour over a mixture of soya sauce, red wine vinegar, brown sugar, mustard powder. Bake in hot oven for about 20 mins, basting the meat with the juice a couple of times.

I vary the pour over mixture, crushed garlic, back pepper, orange juice, anything goes!

Hope that helps

Here's another alternative

NZK83 wrote: »

Hi SD,
the recipe for the ribs is as follows (sorry i really can't remember the OP but thank you)
"Yesterday morning, put them straight into the slow cooker (from fridge) and poured boiling water over to cover. Cooked on slow all day, about an hour before we wanted to eat, took them out and put in a meat tin in the oven on low to keep warm, and get rid of that 'boiled look'-the meat was just about staying onto the rib!
Put the water from the slow cooker into a pan and boiled it, until it reduced by half, with some chinese all-spice, and a splash of soy sauce.

Turned up the oven, poured the juice over the ribs, and cooked for a further 20 to 30 mins, spooning the juice over the ribs every 10 mins or so.

The result was sticky, yummy ribs-better than a take away stated hubby, with the meat so tender it melted in the mouth."

The only thing I did differently was the sticky BBQ sauce which was
tomatoe ketchup
BBQ sauce
soy sauce
runny honey
sweet chilli sauce
and some of the stock from the slow cooker
then i pasted it onto the ribs and cooked for about 40mins

HtH

xNx

Don't think you can go too wrng to be honest! Let us know how you get on

clairegwen

Thanks so much for the replies. OH has just come in. Now I did a fantastic beef & ale casserole in the SC in the week and his answer now is to put abbott ale on everything! Before I could stop him he had placed onions on the bottom and a bit of ale on the top (I'm sure he left plenty for drinking though). I have to say they do look good. So we've stuck the lid on, put it on low and are hoping for the best. I will report back later!!

zippychick

Sounds yummy Claire. Are you going to roast them at the end? I dont think you need to , but it seems it gives them that roasted taste (that's if the meat is still on the bone!!!!!)

clairegwen

actually, I might try and roast them at the end, thanks Zippy. I'm umming and arring whether to pour a little bit of honey on them nearer the end to sweeten them a bit. I might just taste as I go!