Sweet and Sour Sticky Ribs
Talk about finger lickin’ good, these Slow Cooker Sweet and Sour Sticky Ribs are fall off the bone tender and coated in a spectacular Asian inspired sweet and sour sauce.
Prep Time5 mins
Cook Time4 hrs 10 mins
Total Time4 hrs 15 mins
Servings: 4 servings
- 3 lbs babyback pork ribs
- 3 tsp garlic powder
- 2 tsp ground ginger
- 1 tsp kosher salt
- 1 tsp ground white pepper
- 1/4 tsp Chinese five spice
- 1/2 cup apricot jam
- 1/4 cup catsup
- 1/4 cup soy sauce
- 1/4 cup rice vinegar (See Note 1)
In a small bowl whisk together the garlic, ginger, salt, white pepper and Chinese Five Spice powder. In another bowl whisk together the jam, catsup, soy sauce, 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. Reserve 1 teaspoon of the dry rub for the wet basting sauce and rub the remaining 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 low 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.
- 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.
Calories: 896kcal | Carbohydrates: 33.1g | Protein: 67.1g | Fat: 55.8g | Saturated Fat: 19.7g | Polyunsaturated Fat: 9.2g | Monounsaturated Fat: 23.4g | Trans Fat: 0.5g | Cholesterol: 234.7mg | Fiber: 0.8g | Sugar: 20.5g