For small appetizer portions, ask the butcher to cut the ribs in half crosswise.
3 green onions, chopped
1 tablespoon minced fresh ginger
1 1/2 teaspoons minced garlic
1 tablespoon vegetable oil
1 (12-oz.) bottle chili sauce
1 (8-oz.) bottle hoisin sauce
1/2 cup applesauce
1/2 cup beer
2 tablespoons Worcestershire sauce
1 tablespoon country-style Dijon mustard
1 to 3 tsp. hot sauce
2 slabs baby back ribs (about 5 lb.)
How to Make It
Sauté first 3 ingredients in hot oil in a small saucepan over medium heat 3 to 5 minutes or until tender. Stir in next 7 ingredients. Bring to a boil; reduce heat to medium-low, and simmer 5 minutes.
Place half of ribs in a single layer in a lightly greased 6-qt. slow cooker. Pour half of sauce mixture over ribs. Top with remaining ribs in a single layer. Pour remaining sauce mixture over ribs. Cover and cook on LOW 4 hours or until tender. Transfer to a serving platter.
Spiced Spareribs: Substitute 5 lb. pork spareribs for baby back ribs. Proceed with recipe as directed, cooking on HIGH 4 hours or until tender.
I used this sauce when preparing whole pork tenderloin. (I didn't have beer so I added water instead.) I brushed the sauce on the meat, baked it for about 30 minutes, then finished it on the grill. The whole family enjoyed it. Definitely will use the recipe again.
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