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 We
made this slow cooker recipe on a cool fall day, we left the house in
the morning, came home in the afternoon and were delighted with the
flavor of the ribs. It is easy to make and tasted great.
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:
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.
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.
Spiced Spareribs: Substitute 5 lb. pork spareribs for baby back ribs.
Proceed with recipe as directed, cooking on HIGH 4 hours or until
tender.
(from: Southern Living, OCTOBER 2008)
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