By Julie Van Rosendaal
on December 05, 2011
Whether beef or pork, ribs require a long, slow cooking time to allow the meat to
become fall-off-the-bone tender. (Contrary to popular belief, the meat shouldn’t actually fall off the bone, but should come off easily.) Try your favourite recipe in the slow cooker or pressure cooker, or go for this classic, mellow formula for barbecue ribs without opening a bottle of sauce.
1–2 racks back or side pork ribs
1 onion, chopped
3–4 garlic cloves, crushed
1 cup ketchup 250 ml
1/4 cup packed brown sugar 60 ml
1/4 cup cider vinegar 60 ml
1/4 cup soy sauce 60 ml
water, chicken or beef
stock, or apple cider (for pressure cooker only)
To add flavour to the meat, first brown it in a drizzle of oil in a heavy skillet on the stovetop or toss it on a preheated grill until golden on both sides. (If you’re using a pressure cooker, you can brown them right in the pot of the pressure cooker.)
SLOW COOKER: Combine the other ingredients in the slow cooker. Tuck the ribs in (cut the racks in half if necessary) and push them down and/or flip them to coat with sauce. Cook on low for 4-6 hours.
PRESSURE COOKER: Combine the other ingredients into the pressure cooker. Add enough chicken or beef stock, apple cider or water to come about 3/4 of the
way up the ribs. Cover, bring to a simmer according to the manufacturer’s directions and cook for 20 minutes. Let the pot cool before opening it.
OVEN: Combine the remaining ingredients into a large roasting pan. Tuck the ribs into the pan and push them down and/or flip them to coat with sauce. Cover and cook at 325°F for 2 1/2 hours. Uncover, stir, turn the heat up to 375°F and cook for an additional 20–30 minutes, until thickened and the ribs are sticky and glazed.
PER SERVING: 472 calories, 30 g fat (11.4 g saturated fat, 5.2 g polyunsaturated fat, 13.6 g monounsaturated fat), 34.8 g protein, 13 g carbohydrates, 122 mg cholesterol, 0.6 g fibre.
By Julie Van Rosendaal|
December 05, 2011