Information
Prep: 10 minutes | – Slow cooker: 3–4 hours on high or 5 hours on low , – Oven: 5–6 minutes , – Stovetop reduction: 5–10 minutes | Gluten Free
Ingredients list
- 2 racks of pork ribs
- 1 tablespoon cayenne pepper (adjust to heat preference)
- 2 tablespoons brown sugar
- 1 tablespoon salt
- 2 tablespoons Worcestershire sauce
- 2 tablespoons chilli jam
- 2 tablespoons minced garlic
- 2 cups barbecue sauce
- 1 cup maple syrup
- Fresh herbs (such as coriander or parsley), for garnish
- Fresh chopped chilli, for garnish (optional)
Method
-
Prepare the Ribs: Pat ribs dry with paper towel and remove any sinew or silver skin from the underside.
-
Slow Cook the Ribs: Place ribs into the base of your slow cooker.
- In a separate bowl, mix together cayenne pepper, brown sugar, salt, Worcestershire sauce, chilli jam, minced garlic, and barbecue sauce.
- Pour the mixture over the ribs, ensuring they’re fully coated. Cover with lid and cook on high for 3–4 hours or low for 5 hours , until tender.
-
Prepare the Glaze: Once ribs are cooked, remove them carefully and place on a lined baking tray. In a small bowl, add 1 cup maple syrup to the leftover marinade from the slow cooker and stir to combine. Brush the maple marinade over the ribs.
-
Finish in the Oven: Place the ribs under a hot grill (or in a 200°C/390°F oven) for 5–6 minutes to caramelise the glaze slightly.
-
Reduce the Marinade: While the ribs are in the oven, pour the remaining maple marinade into a small saucepan. Simmer on medium heat for 5–10 minutes until thickened and glossy.
-
Serve: Remove ribs from oven, drizzle over the reduced glaze, and slice into portions. Sprinkle with fresh herbs and chopped chilli to serve.
