Pork Ribs Slow Cooker : 4 Ingredients. One of the old tricks which I learned was taught me by my neighbor who lived on a farm. Put 4 things in the pot and when it comes to evening the meat just falls of the bone into a rich.
Servings: 4
Ingredients
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Use 1 to 3 pounds of pork ribs with the bones in, either country-style or spare ribs
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1 cup packed brown sugar
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Take 1 cup of a bottle of barbecue sauce that you like the most.
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1/4 cup soy sauce
Pork Ribs Slow Cooker: Directions
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Mop the pork ribs with paper towels, and trim off where necessary any overweight of fat that is too thick and hard. Keep some fat there to make it tender and good.
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Add the brown sugar, barbecue sauce and soy sauce to a medium bowl and keep on whisking till all the sugar dissolves and the sauce looks smooth and shiny.
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Arrange the ribs in the slow cooker in one layer. It is agreeable that they may be overlapping but make efforts to keep them in a single or two layers primarily to ensure even cooking.
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Pour the mixture of brown sugar barbecue to the ribs ensuring that the ribs are turned every time or twice using some tongs in order to ensure that the ribs are well covered with the sauce.
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Cover with the lid of the slow cooker and cook on LOW within a time span of 7 to 9 hours or cook on HIGH within a time span of 4 to 5 hours until the pork turns very tender and the meat is starting to fall off the bone.
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In case the ribs are tender, place in a plate or in a shallow dish which is then carefully transferred to this dish with the use of tongs. They will be very tender and will therefore treat them very tenderly so that it does not disintegrate completely.
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Pour the cooking liquid in the slow cooker into a small saucepan. Use a spoon to spread off excess fat on the surface. Heat the liquid in medium heat stirring occasionally till it gets thin and sticky and this takes about 8-12 minutes to happen until the liquid turns into a glossy sticky glaze which is able to stick to the back of a spoon.
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Re-place the ribs in the same slow cooker that was washed out or place on a foil-covered baking dish. Pour thickened glaze over the ribs, to turn them around and have a coating on all sides.
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In order to obtain caramelized edges as it can be seen in the picture, place the glazed ribs on a turned-on broiler which continuously controls it until the glaze begins to bubble and the edges turn a bit darker. Alternatively, dry the ribs in slow cooker that is hot to be idled in glaze 10-15 minutes.
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Put the ribs into serving platter and drizzle any glaze left on top and serve hot when the meat is tender and falling off bone.
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