Slow Cooker Sweet and Sour Sticky Ribs |
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Prep Time: 10 Minutes Cook Time: 290 Minutes |
Ready In: 300 Minutes Servings: 6 |
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The sauce for these ribs is absolutely addictive! It has just the right balance of sweet and sour. From The Best Slow and Easy Recipes . Ingredients:
1 medium onion, chopped |
1 red pepper, stemmed, seeded and chopped |
6 garlic cloves, peeled and crushed |
2 teaspoons fresh ginger, minced |
2 tablespoons vegetable oil |
2 tablespoons tomato paste |
8 ounces apricot jam |
6 ounces frozen pineapple concentrate |
6 tablespoons soy sauce |
1/4 cup dark brown sugar |
5 tablespoons rice vinegar |
1/4 teaspoon red pepper flakes (optional) |
4 1/2 lbs baby back ribs |
salt |
ground black pepper |
2 tablespoons fresh cilantro, chopped |
Directions:
1. Place the onion, pepper, garlic, and ginger in a food processor and pulse until finely chopped, about 8 pulses.
2. Heat the oil in a medium frying pan over medium-high heat.
3. Add the vegetable mixture and tomato paste and cook, stirring occasionally, until it is softened and slightly brown, about 7 minutes.
4. Stir in the jam, frozen juice, soy sauce, sugar, 1/4 cup vinegar and red pepper flakes.
5. Bring to a simmer and cook until thickened, about 5 minutes.
6. Pat the ribs dry with paper towels and season with salt and pepper.
7. Stand upright in the slow cooker insert, winding them around in a spiral, meaty side toward the wall of the cooker.
8. Pour the sauce over the ribs.
9. Cook on low for 4 to 5 hours until tender.
10. Transfer the ribs to a cutting board, tent with foil and let rest for 20 minutes.
11. Let the cooking liquid settle 5 minutes and pour off the fat.
12. Strain through a fine-mesh sieve into a medium pot.
13. Bring the sauce to a simmer and cook down until it measures about 2 cups, about 15 minutes.
14. Stir the remaining tablespoon of vinegar into the sauce and correct the seasoning.
15. Slice the ribs between the bones and toss with the sauce.
16. Serve on a platter garnished with cilantro.
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