“Daddy! You’ve got to try this recipe. We used short ribs and they were the best I’ve ever tasted!”
That was an email I got from my daughter, Angelin, after she and her husband Brent had just wolfed down every morsel from this Slow Cooker Ribs recipe out of Taste of Home.
I think what makes them so good is both the tenderness from slow cooking and the sauce made with a southern-staple, molasses.
The cooks at Taste of Home urge that you remove the membrane from the ribs by making a small cut, then peeling it away. They also advise not to overcook the ribs, 6 hours, they say, is plenty. The final rib temperature your ribs should be about 190°.
Simply place the serving sized pieces of either spare-ribs or short-ribs in the cooker. Combine ¼ C soy sauce, ¼ C mustard. ¼ C molasses, 3 T apple cider vinegar. 2 T Worcestershire Sauce and 2 t hot pepper sauce and pour over the ribs. Cook on low for 5 to 6 hours and have plenty of napkins on hand for this delicious rib dinner.
Slow Cooker Spareribs
Four pounds pork spareribs, cut into serving-size pieces
1/4 cup soy sauce
1/4 cup prepared mustard
1/4 cup molasses
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 to 2 teaspoons hot pepper sauce
