This morning I put ribs in the slow cooker to do their thing all day and be delicious and fall-off-the-bone ready for dinner. This is something I have done many, many times before with consistently awesome results, so imagine my surprise when I got home from work, lifted the lid to check on the ribs, and discovered that they were well on their way to becoming burnt. Luckily it was just the sauce that was turning black, so I put the ribs in a covered baking dish with some more sauce, stuck them in the oven to finish, and they turned out just fine.
Normally, the slow cooker works perfectly for these ribs, so I don’t know what the problem was. I think it might be time for a new slow cooker, because it was on low and the lid was on properly and everything. Anyway. The ketchup can be substituted for any tomato product (perhaps with an added dash of cider vinegar) – once when I was out of ketchup, I subbed in some cherry tomatoes from the overabundance growing on the porch, which turned out to be incredibly delicious. And if you don’t have a slow cooker (or just don’t trust yours anymore!), these can also be done in a covered dish in the oven.
Really Really Good Ribs
1 strip of pork back ribs (about 12-16 ribs worth)
1/3 cup ketchup
1/3 cup maple syrup or brown sugar
2 tbsp soy sauce
1 tsp Worchestershire sauce
1 tbsp Dijon mustard
1-2 tsp chipotle puree or sambal sauce
2 cloves of garlic, squished
fresh ground pepper
Mix together sauce ingredients in a slow cooker insert. Add pork ribs and turn to coat. Cover and cook on low for 6-8 hours, until tender and saucey. Alternately, bake in an oven-proof dish with a lid (or covered in foil) at 200˚ F for about 4 hours, or at 300˚ F for about 2 hours. Serve over mashed potatoes with the sauce spooned over the top. Serves 2-3.