Honey Barbecue Pork Ribs and Tangy BBQ Sauce

Sunday June 29, 2014
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Honey Rubbed BBQ Ribs by PengrinEats

This glaze is ridiculously simple and splendidly delicious. When my girlfriend has to cook ribs as an appetizer for a rustic wine bar, this is what she made. If you make your own sauce, you can easily make it up to a week before and stash it in the refrigerator in a jar.

Overview

  • Cooker: Large Round or Oval
  • Machine Setting and Cook Time: Low Heat: 8 to 9 hours
  • Serves 4 to 6

Ingredients

  • 4 pounds pork loin back ribs, baby back ribs, or country-style pork spareribs, cut into serving pieces of 3 to 4 ribs
  • 1 yellow onion, sliced
  • 1 16-ounce bottle commercial BBQ sauce or Tangy BBQ Sauce (made the day ahead)
  • 1/2 cup liquid mild-flavored honey

Instructions

Arrange the rib portions in the cooker, layering with the onion slices.  Combine the barbecue sauce and honey and mix until smooth; spoon over the ribs. If you have a round cooker, stack the ribs with sauce in between. Cover and cook on LOW for 8 to 9 hours, until tender and meat starts to separate from the bone.  If there is extra sauce on the bottom of the cooker, place in a bowl and serve on the side. Serve immediately.

Tangy BBQ Sauce

This is just plain ol’ BBQ sauce; unadulterated and straightforward. Our all-purpose favorite.

Overview

  • Cooker: Medium or Large Round or Oval
  • Machine Setting and Cook Time: Low Heat: 5 to 6 hours
  • Makes 3 cups

Ingredients

  • 1/3 cup olive oil
  • 1 large yellow onion, chopped
  • 1/2 cup dry red wine or water
  • 1/3 cup apple cider vinegar
  • 1/3 cup fresh lemon juice
  • 1/4 cup packed light or dark brown sugar
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon paprika
  • 1 to 2 teaspoons chili powder
  • 2 cups ketchup

Instructions

In a skillet, warm the oil and sauté the onion over medium heat until limp.  Add the wine and vinegar and bring to a boil.  Transfer into the crock and add the lemon juice, brown sugar, Worcestershire sauce, soy sauce, paprika, chili powder, and ketchup.  Cover and cook on LOW 5 to 6 hours.  If the sauce is not thick enough for you, remove the cover, turn the setting to HIGH, and cook up to 30 minutes until desired consistency.  Purée with an immersion blender or transfer to a food processor and process until smooth.  Cool, then transfer to a jar and store, covered, in the refrigerator up to 2 months.

Excerpted from Not Your Mother’s Slow Cooker Cookbook, by Beth Hensperger. and Julie Kaufmann (c) 2005, used by permission from the Harvard Common Press.


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