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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2013
MethodRemove 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.
Nutritional facts Per each of 8 servings: about
- Fibre trace
- Sodium 245 mg
- Sugars 18 g
- Protein 29 g
- Calories 415.0
- Total fat 18 g
- Potassium 246 mg
- Cholesterol 98 mg
- Saturated fat 6 g
- Total carbohydrate 20 g
- Iron 15.0
- Folate 2.0
- Calcium 4.0