Slow-cooker barbeque pork spare ribs

Ingredients

• 700 g (1 1/2 pounds)pork spare ribs
• 60 ml (1/4 cup)tomato passata
• 30 ml (2 tablespoons)white spirit vinegar
• 15 ml (1 tablespoon)brown sugar
• 30 ml (2 tablespoons)chutney
• 5 ml (1 teaspoon)paprika
• 15 ml (1 tablespoon)Worcestershire sauce
• 2.5 ml (1/2 teaspoon), or to tastesalt
• 60 ml (1/4 cup)cold water
• 5–10 ml (1–2 teaspoons), mixed with water to make a pastecornflour

Instructions

1. 1

   Mix the sauce

   Put all the ingredients except the pork in a mixing bowl. Stir well until the sugar has dissolved.

2. 2

   Arrange the ribs

   Place the ribs in the slow-cooker with the meat side facing down. If needed, cut the rack in half so it fits.

3. 3

   Cook the ribs

   Cook on high for 3 to 4 hours or on low for 5 to 6 hours. If the ribs are layered, swap the layers halfway through so the top layer moves to the bottom.

4. 4

   Move to a tray

   Take the ribs out of the slow-cooker and place them on a baking sheet lined with aluminium foil.

5. 5

   Thicken the sauce

   Pour the sauce into a saucepan. Stir in a paste made from cornflour and water over a low heat until the sauce thickens and coats a spoon. Alternatively, thicken it in the slow-cooker on a high setting.

6. 6

   Brown the ribs

   Brush the thickened sauce over the ribs and place them under the grill for a few minutes, until browned.

7. 7

   Cut and serve

   Cut the ribs into individual riblets and serve hot.

What are barbecue spare ribs?

Spare ribs are a cut of pork taken from the lower part of the rib cage. Slow cooking is a popular American-style way to make them tender, while barbecue sauce brings a balance of sweetness and sharpness.

Here, passata, vinegar, chutney and brown sugar form the sauce. Thickening it separately before brushing it onto the cooked ribs helps it cling during the final browning.

Nutrition and macros by portion

The nutrition label shows one serving as written: 703 calories, 63g protein, 17g carbs, 41g fat.

The pork supplies most of the protein and fat, while the brown sugar, chutney and passata contribute carbohydrates. Serve the ribs with vegetables or salad alongside to balance the plate with a fresh side.

The sauce ingredients

Sweet and tangy: Brown sugar and chutney provide sweetness, while vinegar and Worcestershire sauce add savoury, sharp notes. Paprika rounds out the flavour.

Arranging the ribs

Meat side down: Set the ribs in this position as directed so they fit into the slow-cooker. Cut the rack in half if necessary.

Layered ribs: If you need to stack them, swap the layers halfway through cooking so the ribs on top move to the bottom.

How to tell when they are ready

Timing: Cook for 3 to 4 hours on high or 5 to 6 hours on low. The stated range allows for either slow-cooker setting.

Texture: The finished ribs should be very tender, with meat that comes away from the bone easily. Take care when lifting them out, as soft ribs can break apart.

Thickening the sauce

Cornflour paste: Mix the cornflour with water before stirring it into the sauce to help it blend in smoothly. Heat gently, stirring, until the sauce coats a spoon.

Slow-cooker option: The sauce can also be thickened in the cooker on a high setting, as described in the method.

Finishing under the grill

Sauce coating: Brush the thickened sauce over the cooked ribs before grilling so the surface is covered.

Brief browning: Grill for a few minutes to brown the ribs, watching them closely. Serve them hot once cut into individual riblets.

What to serve with the ribs

Fresh sides: A crisp salad or lightly dressed slaw can provide contrast to the rich, saucy pork.

Hearty sides: Serve with potatoes, corn or another simple vegetable side to make a fuller meal.

Recipe notes & tips

• Check that the rack fits in the slow-cooker before starting, and cut it in half if needed.
• Stir the sauce until the brown sugar has dissolved before adding it to the cooker.
• Swap layered ribs halfway through the cooking time for more even cooking.
• Make a smooth cornflour paste with water before adding it to the sauce.
• Watch the ribs closely under the grill, as they need only a few minutes to brown.

Variations

• More paprika: Increase the paprika for a more pronounced spice note.
• Different chutney: Use a chutney you enjoy to vary the sweet-and-savoury character of the sauce.
• Milder sauce: Use less paprika for a gentler flavour.
• Extra sauce: Reserve some of the thickened sauce to serve alongside the ribs.
• Sauce consistency: Add the cornflour paste gradually to control how thick the sauce becomes.

Common mistakes to avoid

• Crowding the cooker: Cut the rack in half if it does not fit comfortably.
• Leaving layers untouched: Swap the rib layers halfway through cooking if they are stacked.
• Adding dry cornflour: Mix it with water to make a paste before stirring it into the sauce.
• Heating too fiercely: Stir the sauce over a low heat until it thickens and coats a spoon.
• Over-grilling: Keep an eye on the ribs and take them out once browned.

How to store

Refrigerate leftover ribs in a covered container and eat within 3 days. Reheat until piping hot, using an oven or microwave.

Frequently asked questions