When you’re in the mood for Bbq ribs and it’s pouring with rain outside, you’ve got a problem. Best thing to do if you live in a very rainy country like we do is to cook them in a slow cooker and finish them off under the grill. I make these all the time and it’s almost embarrassing how easy they are. You just have to plan it a bit in advance.
Ideally you make the Bbq Sauce 24 hours in advance before marinating the ribs for a night. You could buy ready-made Bbq Sauce if you like but it’s great to have your own special home-made sauce.
The recipe for the Bbq sauce is enough for several times. I keep mine in the fridge and use it over grilled chicken, hot dogs or steak.
Ingredients Smokey Maple Bbq Sauce:
2 tbsp. Olive oil
1 onion, peeled and chopped fine
1 garlic clove, peeled and grated or crushed
2 tbsp. tomato paste
1/2 C Maple syrup
1 14.5 oz. can peeled chopped tomatoes + 1 can of water or more
1 tsp. mustard powder
1 tbsp. Cajun seasoning
1/2 tsp, ground black pepper
3 tbsp. liquid smoke
2 tbsp. Worcestershire sauce
2 tbsp. Soy sauce
Fry onion and garlic in the olive oil over gentle heat until just beginning to go golden, add the remaining ingredients and simmer for an hour. Add more water if needed, for the right thickness. Let cool completely and store in the fridge.
For the ribs:
4 lbs. of spare ribs.
21/2 C. Bbq sauce
Place the ribs in the pot of the slow cooker and pour over 2 cups of Bbq sauce. Let marinate overnight in the fridge.
The next day take the pot out of the fridge and put it in the slow cooker. Cook for 3-4 hours on high or for 4 to 5 hours on low. This really depends on your slow cooker so you may have to adjust the cooking time.
When the ribs are tender to your liking, transfer them carefully to a baking tray, preferably with a rack on it. Pour some more Bbq sauce over the ribs and repeat when you turn them over. Grill for about five minutes on each side. Keep an eye on them. Remove form oven and place on a large platter. Serve straight away.