Slow Cooker Barbeque Ribs
Today is Mother’s Day in Canada, which isn’t Mother’s Day for my Mom, as she is in the UK with all of my family, but I reckon she deserves two Mother’s Days. She raised three of us without killing a single one. Though I am sure at times she was sorely tempted.
I have my Mom to thank for my love of cooking and baking. She is a baking machine, she never makes one apple pie, she makes a dozen. At Christmas she makes and ices over twelve cakes to give out to family and friends. Until I left I took over the Christmas pudding duties but she now has them again, too. That or she hits Marks and Spencers. I must ask her about that.
I remember the very first Mother’s Day breakfast my sister and I made for her. We were so proud. Tea and toast with jam.
We were very young, I was maybe six and my sister five.
My mom seemed so impressed, and we were certain the expression on her face as she tasted the tea was one of sheer delight at our culinary genius.
And all without anyone ever showing us how to make tea!!
It was obviously in our genes, those Cordon Bleu classes Mom had been taking at the local college had obviously miraculously, maybe by osmosis, made their ways into us as well!
Turns out, not so much.
It seems that running the hot tap and filling up the left over teapot from the night before, which for once in her life Mom hadn’t cleaned out before going to bed, isn’t the ideal way to make tea.
In fact, from what Mom has since shared it is downright disgusting…
But the thought was there and hero that she was she choked a cup down. Hey, she made us take a huge spoonful of cod liver oil every morning for years, and not the orange flavoured stuff, the real deal. Maybe that was her revenge…
Since that tea making debacle I like to think I have learnt a few things about cooking.
Plus, I make a killer cup of tea. And not killer in the way that first one might have been…
Allan loves ribs. And I love my slow cooker. So this recipe is perfect for us both. Sometimes I don’t bother with browning the ribs in the oven first. But today I did. The browning just adds an extra dimension to the flavour.
I served them with red potato wedges. Always a winner!
Also some big news, we were going to be moving at the end of June, but last evening Allan told me we are moving on Thursday. I spent the day packing and have about half of it done, but there are a lot of things I can’t pack until the last minute. We are taking some things out to the airport to have them flown out before we leave as we are only allowed a very limited amount of cargo and they count my Bob as cargo!!
He is our full allowance all by himself. We had to book a seat for him on the plane, though he won’t be allowed in the cabin unfortunately.
So, for the next couple of weeks I will be posting random things, as not much real cooking will be going on.
Slow Cooker Ribs
• 4 pounds pork baby back ribs
• salt and pepper to taste
• 2 cups ketchup
• 1 cup chili sauce
• 1/2 cup packed brown sugar
• 4 tablespoons vinegar
• 2 teaspoons dried oregano
• 2 teaspoons Worcestershire sauce
• 1 dash hot sauce
Preheat oven to 400 degrees F (200 degrees C).
Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.
In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper.
Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
Cover, and cook on Low 6 to 8 hours, or until ribs are tender.