Slow Cooker Ribs

 

Here’s how to make Slow Cooker Ribs: 

Ingredients:

2 cups bbq sauce
1/4 cup brown sugar 
4 Tbsp. of cider vinegar
3 tsp of oregano
1 tsp of Worcestershire sauce
1 Tbsp. of cayenne pepper
1 Tbsp. of chili powder
3 lbs of baby back pork ribs
Salt & pepper

Directions:
Combine bbq sauce, brown sugar, cider vinegar, oregano, Worcestershire sauce, cayenne pepper, and chili powder in a small bowl.

Salt and pepper the ribs. Place ribs in slow cooker, and cover in sauce. Cook low and slow for eight hours or high for four hours.

After the ribs are done, spoon the bbq sauce in the slow cooker over the ribs before removing. Cut the ribs, serve with bbq sauce.

Spicy Asian Ribs With Ginger And Garlic

Spicy Asian Ribs With Ginger And Garlic

Ingredients:
3 slabs baby-back ribs 
2 cups hoisin sauce 
1/2 cup honey
2 tablespoons minced garlic
3 tablespoons minced ginger
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons chili paste with garlic 
   or Sriracha sauce 
1 tablespoon Asian sesame oil
2 tablespoons toasted sesame seeds
2 tablespoons chopped cilantro

Serves 6 or more.

*

Directions:

Preheat oven to 325 degrees. Place ribs in a large roasting pan and season well with salt and pepper. Add 1 cup chicken broth and cover tightly. Roast in the oven for 1 1/2 to 2 hours or until meat is tender but not falling off the bones. Drain ribs well and cool to room temperature. Cut ribs into individual pieces and place in a large bowl.

To make marinade, combine the hoisin, honey, garlic, ginger and hot sauce . Toss 3/4 of the marinade with the ribs; cover and refrigerate as much as 48 hours. Refrigerate remaining marinade as well.

Preheat oven to 400 degrees. Place the ribs on a rack set over a cookie sheet, brush with reserved marinade and roast for 20 to 30 minutes depending on how long it takes to warm them through and brown them well. Serve warm sprinkled with toasted sesame seeds and cilantro.