Sweet-and-Spicy Baby Back Ribs

For small appetizer portions, ask the butcher to cut the ribs in half crosswise.

Yield: Makes 8 servings
Recipe from Southern Living

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Recipe Time

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Ingredients

  • 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.)

Preparation

  1. 1. 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.
  2. 2. 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.
  3. Spiced Spareribs: Substitute 5 lb. pork spareribs for baby back ribs. Proceed with recipe as directed, cooking on HIGH 4 hours or until tender.
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