Crock Pot Barbecue Pork Ribs

A few weeks ago I bought a rack of ribs from the bargain reductions in Sainsbury's. They were about £1, and I've been pondering what to do with them ever since. I found this recipe, and thought it was a good place to start.

I intended to serve them up with egg fried rice, but the husband decided that, it being a Friday night, he would rather have a bit of a meat feast (and apparently 4 ribs each does not make a meat feast), so we had them on the side with steakburgers from Keelham Farm Shop and corn on the cob.

I will definitely be making this recipe again, but with more ribs. I'm not normally a fan, to be honest, because I don't like the texture of the fat and I hate picking at the meat, but all the fat had disappeared by the time we ate and the meat just fell off the bones.

I don't have a 'cooked' photo, as we were so hungry that they were devoured before I'd even thought about pictures!

After about 30 minutes in the Crock Pot

Mrs Roe's Crock Pot Pork Ribs

Ingredients

1/2 tsp steak seasoning

1/2 tsp chilli powder

1/2 tsp black pepper

1 rack pork ribs (about 8 ribs)

50 ml barbeque sauce (I used Heinz)

50 ml tomato ketchup

25 ml Worcestershire sauce

25 ml light soy sauce

25 ml teriyaki sauce

1 clementine, juice only

1 tsp hot pepper sauce (I used Encona, you could use Tabasco)

Method

1. Mix together the steak seasoning, chilli powder and black pepper and rub the mixture into the ribs. Place in the Crock Pot.
2. Make the sauce by mixing the rest of the ingredients together in a small bowl and whisk with a fork to combine. Pour over the ribs, making sure it coats them.
3. Turn on the Crock Pot to the low setting. Cook for about 6-8 hours, until the meat is very tender and the fat has melted away. You might want to turn the ribs after a couple of hours, so that you get plenty of sauce all over them (you could baste them every so often if you're around, but it's not vital).
4. Eat them with your fingers!

• One rack between 2 people was a bit mean on the portion size... more of a starter than a main course. I'll definitely do a rack each next time and use double the ingredients for the rub and the sauce.
• I used a clementine because we have a load of them and they're pretty much inedible as they're incredibly sour. It worked in the sauce though. You could use an orange instead, probably only half for one rack.
• I've run out of barbeque sauce now, so the next time I'll adapt the recipe and see whether it works without it. To get the smoky flavour, I'll probably add some smoked paprika to the rub and some smoked chilli flakes to the sauce.
• My other thought for this recipe is to throw in a couple of chicken breasts, along with the ribs. The sauce would work well with them, and chicken n' ribs is a bit of a classic combo!