Looking for something simple to make for dinner tonight that the girls would also enjoy I came upon maybe half a dozen recipes for BBQ crockpot pork ribs… All of which require BBQ sauce. I’m not good with BBQ sauce, no fodmap person really is, so I switched those up using this awesome low FODMap BBQ Sauce recipe as a jump off point and this recipe for crockpot pork ribs as inspiration.
This is a first time recipe so I’ll probably tweak it a lot.
- 1.5kg pork pork ribs
- 1 cup Raspberry jam
- 1.5 cups hot water
- 4 tbsp dark brown sugar (5 of normal brown sugar)
- 3/4 cup red wine vinegar
- 1/4 cup caramelised balsamic vinegar
- 2 tbsp garlic infused oil
- 2 tbsp maple syrup (and then some more or golden syrup)
- 3 tbsp dijon mustard
- 2.5 tbsp smoked paprika
- 2 tsp cayenne pepper
- Salt and pepper to taste
- 3-4 heaped teaspoons of cornflour dissolved in a small amount of cold water.
- Put the hot water and brown sugar in a small pot. Dissolve sugar in water then bring to the boil and let boil for a few minutes until reduced.
- In a bowl whisk together vinegars, garlic infused oil, raspberry jam, maple syrup and mustard. Add to pot and bring to the boil.
- Add dry ingredients to the pot. Let boil until reduced a little.
- Add cornflour mix, and take off the heat as soon as thickened.
- Put a layer of sauce on the bottom of the slow cooker. Add the first layer of ribs and roll them in it a little. Then add the rest of the ribs and pour the sauce over time. Use hands (if the sauce has been left long enough to cool) or tongs to spread the sauce through the ribs.
- Leave for an hour or two and then check the sauce. Mine tasted too much of vinegar for the girls to enjoy it so I added a good drizzle of golden syrup over top, but adding more jam into the sauce would also work.
- Cook on low for 6-10 hours.
- Throw into a pan and into a hot oven for 20-ish minutes.
- Die happy.
Seriously, this was insanely good. Sweet, spicy, sticky with meat falling from the bone. We actually couldn’t get the ribs out of the slow cooker without bones sliding out. Everyone downed it fast. It’s perfect for a warm night with minimal cooking actually involved. These are definitely going to be a regular in our kitchen. They’d make for great potluck food too.
The sauce should keep for around a week refrigerated in a sealed container if you want to make it in advance or 2-3days if you’ve strained it from the crockpot (make sure to strain it with a one sieve to remove any traces of the meat).