Sweet and Sour Ribs
Sticky sweet and sour ribs are dry-rubbed and basted in spicy, tangy Chinese flavors, then slow-cooked until melt-in-your-mouth tender.
Servings: 4
Ingredients
- 3 lbs babyback ribs (See Note 1)
Dry Rub
- 3 tsp garlic powder
- 2 tsp ground ginger
- 1 tsp kosher salt
- 1 tsp white pepper
- 1/4 tsp Chinese Five Spice
Basting Sauce
- 1/2 cup apricot jam
- 1/4 cup ketchup
- 1/4 cup soy sauce
- 2 tbsp Gochujang paste
- 1/4 cup rice vinegar (See Note 2)
- cilantro for garnish chopped
Instructions
- In a small bowl whisk together the garlic, ginger, salt, white pepper and Chinese Five Spice powder. Reserve 1 teaspoon of the dry rub for the wet basting sauce.
- In another bowl whisk together the jam, catsup, soy sauce, Gochujang paste, vinegar and teaspoon of reserved dry rub spices. Set aside.
- Keep the membrane on the back of the ribs so they hold together while in the slow cooker. Rub the dry rub on both sides of the ribs.
- Coat the inside of a slow cooker with cooking spray and arrange ribs along sides and bottom, meaty side facing down. Cook on High for 4 hours.
- Carefully remove ribs from slow cooker and with a sharp knife pull off and remove back membrane on ribs. Place meaty side up on a wire rack in a lined baking sheet sprayed with cooking spray. Brush with sauce and broil 5 minutes. Baste and continue to broil another 5 minutes. Serve with remaining sauce and chopped cilantro as garnish.
Notes
- Keep the membrane on the back of the ribs so they hold together while in the slow cooker.
- Apple cider, red or white wine vinegar may be substituted for the rice vinegar, but add 1/4 teaspoon of sugar to the sauce mixture as well if substituting.
Nutrition
Calories: 593kcal | Carbohydrates: 27g | Protein: 43g | Fat: 35g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 1728mg | Potassium: 675mg | Fiber: 1g | Sugar: 16g | Vitamin A: 186IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 3mg