When a heat wave hits, no one wants to turn on the oven. The solution ? These ribs are rubbed in a dry marinade before leaving them for six hours in the slow cooker. They won't raise the room temperature any more!

* Ingredients :

° 30 ml (2 tablespoons) brown sugar
° 15 ml (1 tablespoon) chili seasoning
° 10 ml (2 teaspoons) salt
° 5 ml (1 teaspoon) ground black pepper
° 2.5 ml (½ teaspoon) onion powder
° 5 pounds (2.3 kg) pork back ribs, cut into 4 bone-in sections (see note)
+barbecue sauce
° 15 ml (1 tablespoon) chili seasoning
° 5 ml (1 teaspoon) onion powder
° 2.5 ml (half a teaspoon) garlic powder
° 30 ml (2 tablespoons) butter
° 125 ml ketchup
° 125 ml (half a cup) juice vinegar
° 125 ml (half a cup) apricot jam or apple jelly
° 60 ml (¼ cup) prepared mustard
° 15 ml (1 tablespoon) Worcestershire sauce
° 15 ml (1 tablespoon) molasses

* Preparation :

In a bowl, combine brown sugar, chili seasoning, salt, pepper, and onion powder.
On a work surface, generously sprinkle the ribs with the dry seasoning, rubbing the meat well on each side.
Place the rib sections upright in the slow cooker. Cover and cook on low (low) heat 6 hours. You can keep warm for up to 4 hours. Remove the ribs from the slow cooker.

barbecue sauce
Meanwhile, in a small saucepan over medium heat, saute the spices in the butter for 1 minute. Add the remaining ingredients. Bring to a boil and simmer for 10 to 15 minutes or until the sauce becomes syrupy. Salt and Pepper.
Heat the grill to medium power. network oil.
Grill ribs for 4 to 5 minutes per side, brushing with sauce. Serve the rest of the sauce on the side.

Enjoy !

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