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We hope you got benefit from reading it, now let’s go back to slow cooked rack of pork ribs with a sticky bbq sauce recipe. To cook slow cooked rack of pork ribs with a sticky bbq sauce you need 8 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Slow cooked rack of pork ribs with a sticky bbq sauce:
- Get 2 kg rack of ribs
- Take 2 tbsp brown sugar
- Take 1 tbsp siracha
- Provide 1 tbsp cider vinegar
- Prepare 1 tbsp ketchup
- Use Seasoning
- Get 1/2 an onion
- Provide 1/2 tsp ground cumin
Instructions to make Slow cooked rack of pork ribs with a sticky bbq sauce:
- Trim the fat off your ribs and remove the membrane. Then season them with plenty of salt and pepper, place on a baking tray and cover in foil (tightly wrapped).
- Put the ribs in the oven for 4hrs at 135 degrees.
- Make a simple bbq sauce by frying the onion in olive oil at a medium / low heat until soft. Then add the cumin and fry for another minute. Add the remaining ingredients and some seasoning. Cook for another minute and then remove from the heat and set aside until the meat is cooked.
- Once the ribs are cooked, remove them from the over and turn the oven up to 200 degrees. Brush all of the bbq sauce over the ribs and return the ribs to a hot over for 10 -15 minutes.
- Serve - I served mine with polenta coated sweet potato fries and jalapeño coleslaw.
No self respecting BBQ Shack would cook pulled pork in a slow cooker. They do an overnight smoke, with a pork babysitter on duty all through. Fall apart slow cooked sticky pork ribs with a golden crispy exterior, covered in a sweet, sticky sauce. These Sticky, Slow-Cooked Pork Ribs are the best ribs If your face and hands weren't covered in BBQ sauce by the end then.well I can't actually tell you because that would never happen. Cooking baby back ribs in the slow cooker all day, gives you the possibility of glazing with sauce and having on the dinner table within half an hour of getting home from These are the best I've had, short of the actual grilling method of course!
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