Slow-roasted ribs

Slow-roasted ribs: Delicately soft. Photo credit: Carla Zinkfontein.

Slow-roasted ribs – Finger-licking good and appetising

Make yourself ready for the most delicious slow-roasted ribs coming your way.

Slow-roasted ribs

Slow-roasted ribs: Delicately soft. Photo credit: Carla Zinkfontein.

When was the last time you had slow-roasted ribs falling off the bone and marinated in a mouth-watering barbeque sauce? Whether it was a last month, last week or even yesterday, this recipe will re-new your love for ribs. It is absolutely delightful!

The secret to getting your ribs super tasty is to cook them really slowly. That is the most important step after pouring the barbeque sauce with other favour-packed ingredients over the ribs. That is how you will get these slow-roasted ribs fall-off-the-bone tender. Using a slow cooker works really well with this recipe and will get the intended result.

You only need about 10 minutes to prepare the marinade. Then, smother the ribs in the barbeque marinade, get them into the slow-cooker and exercise some patience. With a covered lid, you can cook the ribs on a low setting for 7 – 9 hours or a high setting for 3 – 5 hours.

Make yourself ready for the most delicious slow-roasted ribs coming your way.

Slow-roasted ribs recipe

5 from 1 vote
Recipe by Carla Zinkfontein Course: MainCuisine: GlobalDifficulty: Easy
Prep time

10

minutes
Cooking time

3

hours 
Total time

3

hours 

10

minutes

Ingredients

  • 2 cups 2 barbecue sauce

  • 2 tablespoons 2 brown sugar

  • 3 tablespoons 3 minced garlic

  • 2 teaspoons 2 Worcestershire sauce

  • 1 tablespoon 1 cayenne pepper (optional for a hint of spice)

  • 2 kg 2 baby back pork ribs

  • salt to taste

Method

  • Spray inside of a slow cooker with cooking spray.
  • Remove the inner skin (membrane) from ribs and place the ribs in the slow cooker. Discard skin.
  • Combine the BBQ sauce, brown sugar, garlic, Worcestershire sauce and cayenne pepper in a small bowl. Mix well to combine and completely cover with half of the sauce.
  • Season with a good amount of salt and pepper; cover with a lid and cook on low setting for 7 – 9 hours or high setting for 3 – 5 hours. Refrigerate the remaining sauce to use later.
  • When the ribs are tender and falling apart, transfer onto an oven tray (or baking sheet), lined with parchment paper. (Lift them carefully as the meat will be very tender and falling off the bone).
  • Pour half of the juices from the slow cooker bowl into the remaining sauce. Baste the ribs with half of the sauce and broil (grill) in the preheated oven at 220°C for about 10 minutes or until beginning to char and crisp on the edges.
  • Serve ribs with remaining sauce.

Notes

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