Slow Cooker Barbecue Ribs

This dish is a favourite of my middle child, and also his friends. The slow-cooking makes the meat so tender that it falls off the bone, and the top parts of the rib, including the connective tissue, are soft and chewy enough to eat - this is my favourite part!

I buy meaty, free-range ribs from Waitrose, and allow 3-4 ribs per person. A bottle of barbecue sauce, around 300ml will be enough and we are trying various brands.

In an ideal world I would toast my coriander and cumin seeds in a hot pan, then grind to powder, but ground spices would be a convenient alternative (especially since said middle child smashed my pestle in a fit of scientific curiosity...).

Ingredients

• Approx. 1kg of free-range, meaty pork ribs - allow 3-4 ribs per person
• 1 bottle of barbecue sauce, approx. 300ml
• 1 chicken stock cube
• 1 tsp mustard powder (use mustard paste if not available)
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1 tsp black peppercorns
• 2 bay leaves

Serves 3-4

Method

• In a bowl, mix approx. 1/3 of the barbecue sauce, the crumbled stock cube, mustard powder, coriander, cumin and peppercorns.
• Place the ribs into the slow cooker, then coat them in the barbecue sauce mix so that they are thoroughly covered. Top with enough water to just cover the ribs, then add the bay leaves
• Put the slow-cooker on high for approx. 3.5 - 4hrs
• Heat the oven to 200 degrees C fan
• Line a roasting tin with greaseproof paper, then remove the ribs carefully with a spatula or slotted spoon - be careful to keep the meat on the bone! place the ribs in a single layer in the roasting tin, then pour the remaining barbecue sauce from the bottle over the ribs and use pastry brush or spoon to cover the ribs

Ribs out of the slow cooker and ready for the oven

• Cook in the oven for 20 minutes.

• Remove from the oven, when the ribs are starting to crisp on the outside. These are lovely, served with rice and stir-fried vegetables. 

Barbecue Slow Cooker Ribs