Travers de porc barbecue à la mijoteuse

Ingrédients

• 1 1/2 pounds / 700 grams pork spare ribs
• 1/4 cup / 60 ml tomato passata
• 2 tablespoons white spirit vinegar
• 1 tablespoon brown sugar
• 2 tablespoons chutney
• 1 teaspoon paprika
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt (or to your own taste)
• 1/4 cup /60 ml cold water
• 1 - 2 teaspoons cornflour (mixed to a paste with water)

Préparation

1. 1

   Combine all the ingredients (except the pork) in a mixing bowl and mix well until the sugar has dissolved.

2. 2

   Place the ribs meat-side down into the slow-cooker. You may have to cut the rack in half to get them to fit.

3. 3

   Cook for 3 to 4 hours on high or 5 to 6 hours on low. If you have layered your ribs in the slow-cooker, swap them over halfway through the cooking time, so the top layer goes to the bottom.

4. 4

   Remove the ribs from the slow-cooker and transfer them to a baking sheet lined with aluminium foil (for easier cleaning up).

5. 5

   Pour the sauce into a saucepan and thicken with a mixture of cornflour and water, stirring over a low heat, until the sauce thickens and coats the spoon. You could also do this in the slow-cooker on a high setting.

6. 6

   Brush the thickened sauce over the ribs and place them under a grill/broiler for a few minutes to allow them to brown.

7. 7

   Cut into individual riblets and serve hot.