I love ribs; something about tender, fall off the bone meat saturated with a rich savoury barbeque sauce is just irresistible. I used to think that there was no way to make truly delicious ribs without a smoker and barbeque, but that all changed when I came up with this recipe. Obviously, these ribs are missing the flavour you get from a real smoker (I didn’t like the idea of adding ‘liquid smoke’ chemicals to my sauce) but the flipside is they can be made in the comfort of your own home whenever a craving hits. Although it contains a lot of ingredients, the sauce is extremely easy to make and the spicy Sriracha pairs beautifully with the sweetness of the brown sugar and honey. You will need some time to cook these ribs so make sure you have an hour for prep before putting them in the slow cooker over night. Don’t skip any steps, roasting the ribs before putting them in the slow cooker is the only chance the meat gets to caramelize which adds to the overall deliciousness. I paired our ribs with spicy sweet potatoes, but you could just as easily make fries or regular roasted potatoes.
2 pounds pork spareribs
1 ½ cups tomato paste
1 ½ cups water
⅓ cup brown sugar
2 tbsp lemon juice
2 tsp Worcestershire
2 tbsp Sriracha
2 tbsp steak sauce, (e.g. club house)
5 cloves garlic, minced
1 tsp garlic powder
1 tbsp honey
1 tsp salt
Preheat your oven to 400 F. Generously season your ribs with salt and pepper then place on a lined baking pan. Brown your uncovered ribs in the oven for 30 minutes (for fresh ribs) to 45 minutes (for frozen ribs), flipping once. Remove from the oven and cut into 4 rib chunks.
In a medium bowl, mix together the tomato paste and water until they are the consistency of ketchup. Next, add your Sriracha, brown sugar, lemon juice, steak sauce, Worcestershire sauce, fresh garlic and garlic powder. Mix until all your seasonings are fully incorporated into the sauce.
Place the ribs in slow cooker then pour your sauce over them and turn to coat. Cover, and cook on Low for 10 hours.
When you remove your ribs from the slow cooker you will see the sauce has become much darker and caramelized on the ribs.
2 large sweet potatoes
Tsp chilli powder
3-5 cloves of garlic
Tbsp sea salt
Tbsp chilli flakes
Tsp onion powder
Peel and cube your sweet potatoes into 1 inch chunks and arrange them on a lined pan. Peel your garlic and spread among the sweet potatoes. I leave my cloves whole because sliced garlic would burn before the sweet potatoes are finished cooking (plus, caramelized garlic cloves are delicious!). Drizzle your olive oil and sprinkle the seasoning onto your potatoes then cover them with aluminum foil. Bake for 45 minutes at 400 F until their edges are browned and they are fork tender.
Finally, remove your ribs from the slow cooker and place them on lined baking sheet. Pour their sauce over them and bake for 10-15 min until the sauce begins bubbling.
Delicious sweet and spicy fall off the bone ribs!