Sweet-and-Spicy Baby Back Ribs |
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Prep Time: 20 Minutes Cook Time: 250 Minutes |
Ready In: 270 Minutes Servings: 1 |
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For small appetizer portions, ask the butcher to cut the ribs in half crosswise. Ingredients:
3 green onions, chopped |
1 tablespoon minced fresh ginger |
1 1/2 teaspoons minced garlic |
1 tablespoon vegetable oil |
1 (12-oz.) bottle chili sauce |
1 (8-oz.) bottle hoisin sauce |
1/2 cup applesauce |
1/2 cup beer |
2 tablespoons worcestershire sauce |
1 tablespoon country-style dijon mustard |
1 to 3 tsp. hot sauce |
2 slabs baby back ribs (about 5 lb.) |
Directions:
1. Sauté first 3 ingredients in hot oil in a small saucepan over medium heat 3 to 5 minutes or until tender. Stir in next 7 ingredients. Bring to a boil; reduce heat to medium-low, and simmer 5 minutes.
2. Place half of ribs in a single layer in a lightly greased 6-qt. slow cooker. Pour half of sauce mixture over ribs. Top with remaining ribs in a single layer. Pour remaining sauce mixture over ribs. Cover and cook on LOW 4 hours or until tender. Transfer to a serving platter.
3. Spiced Spareribs: Substitute 5 lb. pork spareribs for baby back ribs. Proceed with recipe as directed, cooking on HIGH 4 hours or until tender.
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