Slow cooker sweet chili back ribs
These fall off the bone slow-cooked ribs with our easy to make sauce are finger-licking delicious.
2 full racks (3 pounds) pork back ribs, trimmed of visible fat
1 tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon coarse salt
2 teaspoons freshly ground pepper
Sweet chili sauce
10 cloves garlic, peeled
4 large red chilies, stems removed (or 2 tablespoons red chili flakes)
6 tablespoons fresh ginger, peeled and roughly chopped
1 large stalk lemongrass, peeled and minced
1 cup chopped fresh cilantro
1 (28-ounce) can whole San Marzano tomatoes
1 cup sugar
4 tablespoons water
1/3 cup cider vinegar
3 tablespoons fish sauce
3 tablespoons tamari soy sauce
1 tablespoon coarse salt
Preheat oven to 425°F.
Serve these ribs with fragrant basmati rice, we suggest Rooster brand, available in most grocery stores, follow package directions.
In small bowl, stir together brown sugar, oregano, salt and pepper. Rub onto ribs. Place ribs on baking sheet. Cook in oven, about 7 minutes per side.
Meanwhile, for chili sauce, place garlic, chilies, ginger, lemon grass, cilantro and tomatoes into food processor; blend into paste. Set aside.
In a saucepan over medium heat, stir sugar and water to mix. Increase heat and bring to a boil for 2 to 4 minutes, until mixture caramelizes slightly. Stir in paste and bring back to boil for 1 minute. Reduce heat and add vinegar, fish sauce and tamari; bring to a quick boil and reduce heat to simmer for 1 minute. Remove from heat; set aside.
Remove ribs from oven and cut into 2 rib portions. Transfer to slow cooker stoneware and pour in chili sauce, stirring to coat ribs. Cover and cook on low for 8 to 10 hours.