Slow cooking is a foolproof way to achieve melt-in-your-mouth ribs that are tender and moist. Cooking down the leftover juices intensifies the flavours and results in a glossy, sticky glaze.
- Prep time 20 minutes
- Total time 12 hours & 30 minutes
Ingredients
Method
Remove membrane from underside of ribs, if attached. Cut ribs into 2- or 3-rib portions.
In large bowl, whisk together chili powder, brown sugar, cumin, 1 tsp of the garlic powder, 1/2 tsp of the pepper and 1/4 tsp of the salt. Add ribs; toss to coat, pressing to adhere. Cover and refrigerate for 8 hours. (Make-ahead: Refrigerate for up to 24 hours.)
In 7-quart slow cooker, stir together ketchup, molasses, onion powder, paprika and remaining garlic powder, salt and pepper. Stir in 3/4 cup water. Add ribs; toss to coat. Arrange ribs, overlapping slightly, in bottom of slow cooker; cover and cook on low until ribs are tender yet not falling apart, about 4 hours.
Using slotted spoon, remove ribs to platter; tent with foil to keep warm. Skim fat from surface of cooking liquid. Strain liquid through fine-mesh sieve into saucepan; bring to boil. Reduce heat to medium and simmer, stirring occasionally, until thickened and reduced to about 1 cup, 10 to 12 minutes. Spoon over ribs.
Makes 6 to 8 servings.
Nutritional facts per each of 8 servings: about
- Fibre 1 g
- Sodium 676 mg
- Sugars 12 g
- Protein 24 g
- Calories 380.0
- Total fat 19 g
- Potassium 494 mg
- Cholesterol 87 mg
- Saturated fat 10 g
- Total carbohydrate 15 g
%RDI
- Iron 19.0
- Folate 4.0
- Calcium 6.0
- Vitamin A 8.0
- Vitamin C 10.0
