Becca Jane St Clair

Personal Blog

Pork Ribs in the Crock Pot!

I have a LOT of posts in the pipe, including the rest of London (2 days), Newark (one day), and the trip North (4 days), but for now, I thought I’d share a recipe I created yesterday:

Sadly, I don’t have a photo of the finished dish because the day I decided to make this we happened to suffer a power outage…FORTUNATELY, the crock pot managed to stay hot for about an hour after the power went out, and the ribs were fully cooked!

I completely winged it on this recipe, adding things I thought would work, and the result is a sweet rib, which is a nice alternative from spicy bbq!

Pork ribs bone-in or boneless (thawed)
ground ginger
black pepper
1 cup cider ( I used a cranberry apple version) (can probably substitute beer)
1 cup white vinegar
1 cup tomato sauce (canned or jarred, plain)
1/2 cup packed brown sugar
2 tablespoons ketchup
2 tablespoons golden syrup (can probably substitute honey) (optional)

Cut rack of ribs into separate pieces (I cut mine into 2-rib sections). If using boneless, cut into strips about an inch wide if not already cut
Rub ribs with pepper and ginger. I don’t have actual measurements for this, I just sprinkled some on and rubbed it in. (probably no more than a few teaspoons of each).
Spray crock pot with cooking spray and place ribs in crock pot. I made a layer on the bottom, and then placed the second layer cross-wise on top.
Combine cider, vinegar, and brown sugar. Stir until sugar has dissolved. Add tomato sauce, ketchup, and syrup.
Pour sauce mixture over ribs. If there isn’t enough sauce to cover the ribs, add water one cup at a time until ribs are covered.
Turn crock pot on low and cook for 4-6 hours (depending on how hot your low is).

No comments

No comments yet. Be the first.

Leave a reply