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.
- Prep time
- 5 min
- Cook time
- 4 hr 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 3 lb babyback ribs ((See Note 1))
- 3 tsp garlic powder
- 2 tsp ground ginger
- 1 tsp kosher salt
- 1 tsp white pepper
- 1/4 tsp Chinese Five Spice
- 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
- 1
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.
- 2
In another bowl whisk together the jam, catsup, soy sauce, Gochujang paste, vinegar and teaspoon of reserved dry rub spices. Set aside.
- 3
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.
- 4
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.
- 5
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.