Description
Pioneer Woman’s Slow Cooker Sticky Ribs promise a mouthwatering journey through Southern comfort cuisine. Tender pork ribs dripping with a sweet and tangy sauce deliver pure culinary bliss that will make you crave seconds.
Ingredients
Scale
Main Protein:
- 2 racks of pork ribs
Spices and Seasonings:
- 1 tablespoon (15g) kosher salt
- 1 teaspoon (2g) freshly ground black pepper
- 6 cloves garlic, finely chopped
- 1-inch (2.5 cm) piece of fresh ginger, finely chopped
- 1 tablespoon (15ml) hot sauce or to taste
Sauce Ingredients:
- 1 13-ounce jar of apricot preserves
- 1 cup (240ml) ketchup
- ¼ cup (60ml) yellow mustard
- ¼ cup (60ml) soy sauce
- 2 canned chipotle peppers in adobo sauce, finely chopped
- 3 tablespoons (45ml) cornstarch
Instructions
- Segment the rack of pork ribs into 2-rib portions, ensuring uniform size for consistent cooking. Liberally season each piece with kosher salt and freshly ground black pepper.
- Create a robust sauce by whisking together apricot preserves, tomato ketchup, Dijon mustard, low-sodium soy sauce, minced fresh garlic, finely chopped chipotle peppers in adobo, grated fresh ginger, and your preferred hot sauce until smooth and well-integrated.
- Nestle seasoned ribs into the slow cooker, then drench completely with prepared sauce, making certain every surface is thoroughly coated.
- Cover slow cooker and allow ribs to cook on low temperature (200 degrees Fahrenheit / 93 degrees Celsius) for 6 to 7 hours, or on high temperature (275 degrees Fahrenheit / 135 degrees Celsius) for 3 to 4 hours until meat becomes exceptionally tender and begins separating from bones.
- Preheat conventional oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a rimmed baking sheet with aluminum foil for convenient cleanup and effortless sauce management.
- Carefully transfer slow-cooked ribs onto prepared baking sheet. Strain remaining cooking liquid, skimming excess fat, and pour into a saucepan over medium heat.
- Whisk cornstarch with 3 tablespoons cold water to create a smooth slurry, then incorporate into simmering liquid. Continuously stir until sauce thickens and reaches a glossy, coat-the-back-of-a-spoon consistency.
- Generously brush ribs with thickened sauce, returning to oven. Repeat glazing process every 10 to 15 minutes until ribs develop a deep, caramelized exterior, approximately 40 to 45 minutes.
- Remove from oven, let rest for 5 minutes, then serve with additional sauce alongside for extra indulgence.
Notes
- Transforming tough meat cuts into tender, melt-in-your-mouth dishes becomes effortless with slow cookers.
- Breaking ribs into smaller sections promotes even cooking and maximizes sauce absorption.
- Developing a complex sauce profile happens by blending sweet apricot preserves with tangy mustard and spicy chipotle.
- Melting connective tissues through low and slow cooking guarantees incredibly tender, fall-off-the-bone ribs.
- Removing excess fat prevents greasy results and allows sauce flavors to dominate the final dish.
- Thickening sauce naturally occurs with cornstarch slurry, creating a glossy, restaurant-quality consistency.
- Caramelizing sauce during post-slow cooking baking generates those addictive, sticky rib edges.
- Providing extra sauce alongside the meal enables personalized dining experiences.
- Lining with aluminum foil simplifies cleanup, letting you enjoy your delicious meal without dreading dish washing.
- Elevating sauce complexity comes from incorporating fresh ingredients like garlic and ginger.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner, Snacks
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 557 kcal
- Sugar: 37 g
- Sodium: 1412 mg
- Fat: 26 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 98 mg