Ingredients
Method
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.
