4 hours and 15 minutes
It’s spring and we’re ready to bring out the deckchairs, chilled drinks and the grill for the first big barbeque. However, and that’s a big however, the weather clearly has other plans. Where is Spring?! This Winter seems to have gone on forever! Ok, plan B it is then. Let’s pretend we’re having BBQ ribs that have actually been barbequed – even if they haven’t. The idea is to bring the flavours indoors and to cook them without having to wear a winter coat and carry an umbrella. These ribs are covered in homemade BBQ sauce and can be served with a baguette or sweet potato fries – or anything you fancy really! They’re super easy to make, all you need is some patience to let the slow cooker do its thing.
250ml tomato passata
250ml tomato ketchup
100g dark muscovado sugar
50g black treacle
150ml red wine vinegar
1tsp smoked paprika
1/2tsp garlic powder
1/4tsp chilli powder
1/4tsp mustard powder
1kg spare ribs
homemade BBQ sauce
salt & pepper
1tbsp olive oil
Put all the ingredients for the sauce into a saucepan. Bring to a boil.
Keep the sauce on a rolling boil for 15 minutes, stirring occasionally. Take off the heat and set aside.
Season the ribs with salt and pepper.
Pour the olive oil into a large pan and heat it. Add the ribs and brown them from all sides.
Put the browned ribs into the slow cooker.
Top with the sauce. Put on a high heat for 4 hours.
Serve with part of the sauce on the side.