Ribs are mine. I own them. I am humble. One or two of those might be a fib… you decide. These ribs are sweet and sticky, in a most addictive way.
This week, our grocery store had pork side ribs on sale for $1.99 a pound. I’m lucky to find back ribs on for $4 a pound, so this was more than a bit exciting to me. Since having blown our own minds with the Easy Barbecue Ribs I’ve now made a couple of times, I wanted to experiment with different flavours. I wasn’t entirely sure on the difference between back and side ribs while at the store, so I took my chances. Turns out they were excellent. The bones are a bit bigger, they might be a bit fattier, but for half the price, I’ll take it! The only thing that would have made this recipe better would have been to use fresh ginger, but I had forgotten that I had used it all on Sunday… oh well, there will be a next time.
Make in a 3 1/2 quart slow cooker, or double for 6 quart
2 1/2 to 3 lbs pork side ribs
For the rub:
1 tbsp dark brown sugar
1 tsp ground ginger
1 tsp garlic powder
1 tsp paprika
1/2 tsp each S&P
For the sauce:
1/2 cup dark brown sugar
1/4 cup honey
3/4 cup water
3 cloves garlic, minced
1 tsp ground ginger (fresh would be kickier, I’d use about 1 tbsp of minced fresh)
2 tbsp soy sauce
1 tbsp cornstarch
1 tbsp ketchup
Combine rib ingredients in small bowl and rub on both sides of the ribs, focusing on the meaty side. Because of the way the ribs are in the slow cooker, it is best to leave the membrane on or they will break apart when you remove them. Because the membrane is left on, the rub doesn’t really sink in well, so don’t focus on the underside. Place the ribs on end around the outside of the slow cooker, meaty side out and wider edge down. There is a photo showing what I mean on my BBQ ribs post.
To make the sauce, mix all ingredients in a small saucepan and heat over medium high until boiling. Pour over ribs, cover and cook on low for 6 hours.
After 6 hours, remove ribs (meaty side down) and place them on a rack which has been placed on a foil-covered baking sheet. Tent with foil and strain the juices left in the slow cooker into a small saucepan. Let the sauce sit for about 5 minutes and then skim off as much fat as you can. Bring the remaining liquid to a boil and reduce over medium heat until about halved in volume (10-15 minutes).
Brush ribs with sauce and place 10 inches below boiler (lower-middle rack) and broil on high for 3 minutes. Remove from oven, carefully flip, and brush meaty side liberally with sauce. Put under broiler for 9 minutes, removing every 2 or 3 minutes to baste with more sauce. Serve any remaining sauce on the side.
Enjoy your sticky fingers!