Tropical Ribs for the Slow Cooker
I love the Neelys,
ingredients:
1 Tablespoon paprika
1 teaspoon salt
1 teaspoon dried mustard
1 teaspoon pepper
1/4 teaspoon cinnamon
3 slices fresh ginger
1 clove garlic, minced
2 Tablespoons oil
2 cups ketchup
1/2 cup mango juice
1/2 cup passion fruit juice
3 Tablespoons cider vinegar
1/4 cup molasses
1/4 cup brown sugar
1-1/2 to 2 racks baby back ribs
Mix all the ingredients together in a bowl. If you want you can just use a combo mango/passionfruit juice and do one full cup instead of the two half cups.
Cut your ribs so that they fit in your slow cooker. About 4 ribs in a slab should fit in there nicely.
Alternately layer the ribs and the sauce til you get to the top of the cooker, ending with sauce.
Turn on for 6-8 hours on low.
You will end up with flavorful fall off the bone ribs for dinner!
Great recipe – a new twist on ribs I’ve never tried before. Being a fellow California lady, just wanted to suggest using local, California-grown garlic – more flavorful than imported garlic!
So, two questions:
1. Did you use Heart of Darkness to cover both the passionfruit and mango juices?
2. Is there a stovetop or oven or grill equivalent in the original recipe for those without a slow cooker? ‘Cause all I got is time to hang out over a hot grill.
Yes, I used 1 full cup of the combo juice.
If you wanna stand over the grill – just marinate it in a bag for few hours in the fridge then throw it on the grill…