Sticky Spicy Slow Cooker Ribs

Votes: 1

Time: 5 hours 15 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 717, total fat 51 G., saturated fats 16 G., proteins 35 G., carbohydrates 30 G., fiber 1 G., cholesterol 173 mg, sodium 862 mg, sugar 18 G.

This recipe makes 12 servings, more than enough for a summer backyard party or a casual dinner with a side dish. The pork ribs are first slow-cooked, then basted with a sticky sauce and baked in the oven to perfection.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 layers of pork ribs
1 jar (380 g) of apricot jam
1 cup ketchup
1/4 cup yellow mustard
1/4 cup soy sauce
6 cloves garlic, finely chopped
2 chipotle peppers in adobo sauce, finely chopped
2.5 cm fresh ginger root, finely chopped
Hot sauce to taste
3 tablespoons cornstarch
Special equipment: slow cooker

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork ribs, barbecue sauce, Apricot jam, chipotle peppers in adobo sauce, ginger root

Cooking the dish according to the recipe:

Cut the layers into 2-rib pieces, season with salt and pepper and place in a slow cooker.
In a bowl, combine jam, ketchup, mustard, soy sauce, garlic, chipotle, ginger, and hot sauce. Pour the mixture over the ribs and cover. Cook on low for 6-8 hours or on high for 3-4 hours.

When the ribs are ready, preheat the oven to 190°C. Line a baking sheet with foil.
Carefully remove the ribs from the slow cooker and arrange them in a single layer on the prepared baking sheet. Skim off any fat from the sauce in the slow cooker and pour the sauce into a saucepan. Place the saucepan over medium heat and bring to a simmer.
In a small bowl, combine cornstarch with 3 tablespoons of water to form a paste. Stir the paste into the sauce in the saucepan and cook until the desired consistency is reached.
Brush the ribs with the sauce and bake, brushing with the sauce every 10 to 15 minutes, until glazed and sticky, about 45 minutes. Serve with the remaining sauce.

Categories:

recipe / Calorie content of prepared meals / Simple recipes for a multicooker / Multicooker / Summer dishes / Dinner / Main courses / Meat / Food Network - recipes / Asian cuisine