Tuesday, October 19, 2010

Slow Cooker Honey Orange Ribs

I hate when I look up slow cooker recipes and they involve all of this pre-cooking jazz (browning of the meat in a pan, pre-baking of ribs, etc). Worse yet I hate when you have to slow cook one part for an hour, then add other stuff, or cook for 6 hours, then add other stuff, or take out stuff or any other combination. The sole point of slow cooking (so far as I’m concerned) is that you throw stuff in a pot in the few minutes that you have before work, and then you come home cranky and hungry and – ta da! All done, just like magic.

This is one of those recipes. Its only flaw is that you have to make some mashed potatoes to go with it.

1 rack baby-back ribs (about 14 ribs each)
3/4 cup honey    
Juice of one orange (or 1/4 cup OJ)
1/2 cup ketchup
1/3 cup brown sugar
2 TB apple cider vinegar
1 TB maple syrup  
2 tsp Dijon style mustard    
1 TB Worcestershire sauce
1 TB soy sauce
1 TB chili powder
1 tsp paprika
1 tsp garlic powder
1 tsp salt

Cut the ribs apart for easier fitting (and maximum saucing). Place the ribs in the bottom of a slow cooker. In a big bowl, mix together the remaining ingredients.


Pour the mixture over the spareribs and stir well. Cover and cook on LOW for 6 to 8 hours.

Serve with mashed potatoes. Spoon the sauce over the potatoes like gravy.

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