Another deep dive into the freezer uncovered the last of our Spareribs that we bought a little while back from Haines Pork Shop. In the past, we’ve almost exclusively made Braised Pork Ribs in our slow cooker (often with a bit of a dry rub, and sauce added at the end). This time, we wanted to change it up, so we used a wet rub, omitted the braising liquid, and built upon Asian flavours rather than American BBQ. We’re happy to report that the ribs were extremely juicy and still fell right off the bone. We will offer a brief warning though…the Sriracha got spicier as it cooked, so if you don’t want too much spice, use more honey than Sriracha!
We served this with Cornbread and Butter Peas. However, it would also go well with BBQ sides like Garlic and Pepper Sauteed Green Beans, Grilled Zucchini, Roasted Asparagus, Succotash, Easy Coleslaw, or Roasted Sweet Potato and Brussels Sprouts or Asian inspired sides like Sesame Blistered Peppers, Broccoli Slaw Salad (using rice vinegar), or Edamame Kimchi Dumplings.
Time: 6 Hours (About 15 minutes of “hands-on” time…the rest is waiting and enjoying the aromas)
- Ribs. We used Spareribs, but St. Louis Style and Baby Back would work too.
- Garlic (we used 4 cloves)
- Trim excess fat off your ribs per your preference. Then, put the ribs in your slow cooker.
- Peel and grate your garlic into a small bowl, and combine with equal parts honey and Sriracha.
- With a spoon, plop about 3/4 of your sauce on your raw ribs, and put the last 1/4 of the sauce in the fridge for use later.
- Spread your sauce over your ribs.
- Put the lid on your slow cooker, set the temperature to low, and walk away.
- After about 5 hours, remove the lid of your slow cooker, pull the sauce from your fridge, and carefully, brush it onto your ribs. Either put the lid back on, and cook for another half hour, or put your ribs onto a broiler pan, and stash under the broiler for a few minutes.
- Plate, devour, and enjoy!