Thursday, March 19, 2009

Slow cooker BBQ pork spareribs

Shout-out to Michael in San Fran :) This is what I mean by barbeque-- not the stuff they like in Texas with the smokiness and the dry rubs and the fatty ("wet") brisket....

I have a bunch of BBQ sauce recipes, but I was in a hurry (too tired after training and wanting to go to bed) so I just used KC Masterpiece bottled sauce (the low-sugar version). One recipe I like, though, is this:

* 2 cups water
* 3/4 cup light corn syrup (necessary for the texture too so don't skip or add more sugar to eliminate this)
* 1/2 cup tomato paste
* 1/2 cup white vinegar
* 3 teaspoons molasses
* 3 teaspoons brown sugar
* 1 teaspoon liquid smoke
* 1/2 teaspoon salt
* 1/4 teaspoon onion powder
* 1/4 teaspoon pepper
* 1/8 tablespoon paprika
* 1/8 tablespoon garlic powder
Combine all ingredients in a medium saucepan over high heat and whisk until smooth. Bring to a boil, reduce to a simmer and cook for 45 minutes or until thick, STIRRING OFTEN. Remove from heat and bring to room temp, place in a sterile jar with a lid and let stand overnight in the fridge before using.


Heat your oven to 400 degrees. Put two slabs of pork spareribs on a jellyroll pan (like a cookie sheet but with 4 short sides ~1" tall) and sprinkle with salt, pepper and garlic powder. 15 minutes each side.

Put 1/2 c water and some good squirts of sauce in the bottom of the cooker; layer ribs and more sauce, and top off with a good helping of sauce. Cook on low for 8 hours. Cool to room temp and refrigerate overnight-- then lift off solidified fat. You can either eat the meat off the bones, or debone it all and shred it for sandwiches. Sometimes you need to cook the sauce down a little bit to make it thicker, sometimes not.

Super simple, super easy, and it makes the house smell SO GOOD :)

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