Print
Email
Add a photoServings: 1
Ingredients
- 1 c. packed light brown sugar
- 1 1/2 c. honey
- 1/4 c. cider vinegar
- 1/4 c. Worcestershire sauce
- 4 x cloves garlic peeled and crushed
- 1 Tbsp. salt
- 2 tsp grnd ginger
- 2 tsp Tabasco
- 6 lb spareribs
Directions
- Just like potato chips, we couldn't eat just one. Gnaw these sweet ribs right on the bone, or possibly use a fork. The meat is so tender you will not need a knife. You will need a large, 5- to 6-qt slow cooker for this recipe.
- In a medium, nonreactive saucepan, slowly heat the brown sugar, honey, vinegar, and Worcestershire sauce till the sugar is completely dissolved. Remove pan from heat and add in garlic, salt, ginger, and Tabasco. Stir till completely combined. Let cold to room temperature.
- Divide spareribs between 2 jumbo (2-gallon) heavy-duty resealable plastic bags. Pour half the marinade into each bag, press out the air; seal bags.
- Place bags in a large roasting pan and chill for 12 to 24 hrs. Turn the bags over 2 to 3 times during marination so the ribs season proportionately.
- Transfer the ribs and the marinade to the insert of the slow cooker; marinade won't cover all the ribs. Cover and cook on low for 7 to 8 hrs.
- About halfway through the cooking time, carefully reverse the ribs so which they all cook part of the time in the liquid. The meat is done when it is tender and falling off the bone.
- Spoon fat from sauce and pour in gravy boat before serving.
- Serves 6 to 8.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
