Slow Cooker Thai Barbecue Ribs
By Charlotte Culinary Expert Heidi Billotto
3-4 lbs. local baby back pork rib racks
For the sauce:
2 cups organic canned diced tomatoes, drained
1 Tbsp. Your favorite Pour Olive extra virgin olive oil
½ cup chopped onions
2 Tbsp. fresh minced local organic ginger
1 clove local or organic garlic, minced
3 Tbsp. hoisin sauce or teriyaki
2 Tbsp. local molasses
2 Tbsp. dark sesame oil
3 Tbsp Mushroom flavored soy sauce
1 Tbsp. hot chili oil
½ cup orange or apricot marmalade
¼ cup local winter beer
For the rub:
Sea salt and Heidi’s Hot pepper blend with coriander from The Savory Spice Shop
¼ cup organic sugar
Combine the barbecue sauce ingredients in a saucepan and simmer for 30 minutes or so. Cool slightly and then puree. Taste to adjust seasonings.
Season ribs with salt and pepper. Rub well with sugar and for sweeter ribs use dark brown sugar. Allow to stand while you make the sauce.
Place the ribs in a slow cooker, fat and meat side out facing the wall of the cooker. Pour the sauce over the ribs and cook for 6-7 hours keeping in mind that local ribs will cook faster than commercially raised ones.
For more of a caramelized finish, place cooked ribs under the broiler for five minutes or so just before serving.