Tested till perfect Slow Cooker Whisky-Glazed Ribs
Slow Cooker Whisky-Glazed Ribs
Photography by Jeff Coulson/TC Media

Slow Cooker Whisky-Glazed Ribs

Slow-cooked then quickly finished on the grill, sweet and sticky glazed ribs are guaranteed to impress your guests. Pork side ribs are also called St. Louis–style ribs, but back ribs are equally delicious.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: June 2013

Recipe3 out of 5 based on 24 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Total time 5 hours 30 minutes
  • Portion size 6 to 8

Ingredients

  • 4 lb 4lbpork side ribs
  • 1-1/3 cups 1-1/3cupssodium-reduced beef broth
  • 1 1sweet onionsweet onions, finely chopped
  • 4 4cloves garlic, minced
  • 2 2bay leafbay leaves
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper

Whisky Glaze:

  • 2 cups 2cupsrye whisky or bourbon
  • 1/2 cup 1/2cupmaple syrup
  • 1/4 cup 1/4cuppacked brown sugar
  • 2 tbsp 2tbspsodium-reduced soy sauce
  • 1/4 tsp 1/4tsppepper
  • 1 pinch 1pinchsalt
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

Remove membrane from underside of ribs, if attached. Trim off excess fat. Cut into 2-rib portions.

In slow cooker, combine ribs, broth, onion, garlic, bay leaves, salt and pepper. Cover and cook on low until meat is tender but not falling off the bone, about 5 hours. Transfer ribs
to plate. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 12 hours, adding about 5 minutes to grilling time.)

Whisky Glaze: Meanwhile, in saucepan, stir together whisky, maple syrup, sugar, soy sauce, pepper and salt over medium heat; boil gently, stirring occasionally, until reduced and thickened enough to coat back of spoon, 10 to 12 minutes.

Place ribs on greased grill over medium heat; close lid and grill, turning and brushing with glaze, until coated and sticky, about 5 minutes.

Additional information :
Change It Up

Shortcut Whisky-Glazed Ribs
In Dutch oven, stir together ribs, broth, onion, garlic, bay leaves, salt and pepper; bring to boil. Reduce heat, cover and simmer until meat is tender, about 1 hour; drain. Make Whisky Glaze; grill ribs as directed.

Nutritional Information Per each of 8 servings: about

cal 415 pro 29g total fat 18g sat. fat 6g
carb 20g dietary fibre 0 sugar 18g chol 98mg
sodium 245mg potassium 246mg

% RDI:

calcium 4 iron 15 folate 2
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