Slow-Cooker Sweet-and-Sour Sticky Ribs for Two
By Katherine PerryPublished on October 16, 2019
Time
5 to 6 hours on low or 3 to 4 hours on high
Yield
Serves 2
Slow cooker size
3½ to 7 quarts
Ingredients
1 ½ teaspoons garlic powder 1 teaspoon ground ginger Salt and pepper 1 (1 ½- to 2-pound) rack baby back ribs, trimmed⅓ cup apricot preserves 2 tablespoons ketchup 2 tablespoons soy sauce 2 tablespoons rice vinegar 1 tablespoon chopped fresh cilantro
Before You Begin
Avoid racks of baby back ribs that are larger than 2 pounds; they will be difficult to maneuver into the slow cooker.
Instructions
- 1. Lightly coat slow cooker with vegetable oil spray. Combine garlic powder, ginger, 1 teaspoon salt, and 1 teaspoon pepper in bowl. Pat ribs dry with paper towels and rub with spice mixture.
- Arrange ribs meaty side down along bottom of prepared slow cooker. Cover and cook until ribs are just tender, 5 to 6 hours on low or 3 to 4 hours on high.
- Adjust oven rack 4 inches from broiler element and heat broiler. Set wire rack in aluminum foil-lined rimmed baking sheet and coat with vegetable oil spray. Transfer ribs meaty side up to prepared rack; let sit until surface is dry, about 10 minutes.
- Whisk preserves, ketchup, soy sauce, and vinegar together in bowl. Brush ribs with half of sauce and broil until sauce is bubbling and beginning to char, about 5 minutes. Brush ribs with remaining sauce, tent loosely with foil, and let rest for 10 minutes. Cut ribs in between bones to separate. Sprinkle with cilantro and serve.
Time
5 to 6 hours on low or 3 to 4 hours on highYield
Serves 2Slow cooker size
3½ to 7 quartsIngredients
1 ½ teaspoons garlic powder
1 teaspoon ground ginger
Salt and pepper
1 (1 ½- to 2-pound) rack baby back ribs, trimmed
⅓ cup apricot preserves
2 tablespoons ketchup
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon chopped fresh cilantro
Test Kitchen Techniques
Ingredients
1 ½ teaspoons garlic powder
1 teaspoon ground ginger
Salt and pepper
1 (1 ½- to 2-pound) rack baby back ribs, trimmed
⅓ cup apricot preserves
2 tablespoons ketchup
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon chopped fresh cilantro
Test Kitchen Techniques
Ingredients
1 ½ teaspoons garlic powder
1 teaspoon ground ginger
Salt and pepper
1 (1 ½- to 2-pound) rack baby back ribs, trimmed
⅓ cup apricot preserves
2 tablespoons ketchup
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon chopped fresh cilantro
Test Kitchen Techniques
Why This Recipe Works
Leaving the membrane attached to the underside of our baby back ribs helped the rack hold together as it cooked and, as a bonus, shortened our prep time. Rubbing the ribs with a mixture of garlic powder and ground ginger infused them with flavor. Once the ribs were tender, we brushed them with a tangy sauce and broiled them to develop a caramelized, lightly charred exterior.
Before You Begin
Avoid racks of baby back ribs that are larger than 2 pounds; they will be difficult to maneuver into the slow cooker.
Instructions
- 1. Lightly coat slow cooker with vegetable oil spray. Combine garlic powder, ginger, 1 teaspoon salt, and 1 teaspoon pepper in bowl. Pat ribs dry with paper towels and rub with spice mixture.
- Arrange ribs meaty side down along bottom of prepared slow cooker. Cover and cook until ribs are just tender, 5 to 6 hours on low or 3 to 4 hours on high.
- Adjust oven rack 4 inches from broiler element and heat broiler. Set wire rack in aluminum foil-lined rimmed baking sheet and coat with vegetable oil spray. Transfer ribs meaty side up to prepared rack; let sit until surface is dry, about 10 minutes.
- Whisk preserves, ketchup, soy sauce, and vinegar together in bowl. Brush ribs with half of sauce and broil until sauce is bubbling and beginning to char, about 5 minutes. Brush ribs with remaining sauce, tent loosely with foil, and let rest for 10 minutes. Cut ribs in between bones to separate. Sprinkle with cilantro and serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments