Sep 4, 2008

Slow cooker ribs

I've previously mentioned the site, A Year of CrockPotting, and how its author is making something new in her crock pot every day this year. Being a crock pot lover myself, I am always delighted when Steph declares a recipe a huge success. A couple of weeks ago, I adapted her recipe for Orange Chipotle Ribs in the CrockPot and it was awesome. I made a few changes based on available ingredients and my hope that leaving out spicy spices would make the ribs more palatable to the kids (it didn't). I shared leftovers with my in-laws, who actually called in the middle of their meal to tell me how good it was. As good as this was, though, I think that the next time, I might make things even easier on myself and just toss the ribs into the crock with some bottled barbeque sauce!

Slow cooker ribs
Makes about 6 servings

cooking spray
approximately 3 pounds baby back ribs (I bought two vacuum sealed packages from Trader Joe's and ended up with closer to 3 1/2 pounds)
1/2 cup ketchup
1/4 cup orange-apricot marmalade (because I couldn't find plain orange marmalade at TJ's)
1/4 cup apple cider vinegar
1 tablespoon balsamic vinegar
2 tablespoons soy sauce
2 tablespoons brown sugar
4 garlic cloves, grated on a microplane
1/4 cup chicken stock or water

1. Spray the inside of the crock with cooking spray. Cut the ribs to fit in the crock. I simply cut the two racks in half, then stacked them in the crock. They fit - just barely - in my beloved West Bend 4-quart slow cooker.
2. In a small bowl, combine the ketchup through garlic (everything remaining except for the 1/4 cup stock or water). Pour the sauce over the ribs. You should probably spread some sauce in between the layers, although I didn't and they turned out fine. But the parts that were exposed to the sauce naturally had more flavor.
3. Add the 1/4 cup stock or water to the bottom of the crock. I did this just to make sure there was no burning, although Steph's original recipe doesn't call for it and it's probably unnecessary.
4. Cook for 8 to 10 hours on low, or 5 to 6 hours on high. Slow cookers are so forgiving with time, and you can vary the time based on how tender you want your meat. I actually had my ribs in for about 11 hours and they were falling off the bone, which is my preference.


Stephanie ODea said...

I'm so glad that you enjoyed these! I've totally done ribs with just bbq sauce---they're easy and tasty.

JLP said...

I would be scared to add orange flavor to the recipe. The rest sounds good though.