Recipe

Sticky ribs

It’s time to dig out the slow cooker and make the most of cheaper cuts of meat. Get them chugging away early in the day, so that by dinnertime the house is filled with gorgeous savoury aromas and you’ll have everyone clamouring around.

May 31, 2014 2:00pm
  • 4 hrs cooking
  • Serves 6
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Ingredients

Sticky ribs
  • 1.7 kilogram meaty pork ribs, cut into single or double ribs
  • oil for bowl
  • 1 tablespoon creamy dijon mustard
  • 1 tablespoon lemon juice
  • 2 tablespoon worcestershire sauce
  • 1 teaspoon ground ginger
  • 3/4 cup ketchup
  • 3 tablespoon brown sugar
  • 1 1/2 teaspoon smoked paprika
  • salt
  • steamed rice for serving, optional

Method

Sticky ribs
  • 1
    Bring ribs to room temperature and preheat slow cooker on high. Rub the inside of the slow cooker bowl with oil. Remove excess fat from ribs.
  • 2
    Mix mustard, lemon juice, Worcestershire sauce, ground ginger, ketchup, brown sugar and smoked paprika together in a small bowl.
  • 3
    Season ribs with a little salt then place them around the sides and on the bottom of the bowl. Pour over sauce, ensuring some runs down between the pork ribs and wall of the bowl.
  • 4
    Cook ribs on high for 1 hour, then on low for 3 hours. Carefully remove the ribs from the slow cooker – the meat will be falling off the bone. The bones could be removed at this point if you prefer. If you wish to heighten the colour, spread the ribs flat in a shallow ovenproof dish and flash under a hot grill, or finish off in a hot oven preheated to 210°C (fanbake) for around 10 minutes. Serve with rice.

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