I've had an issue with crock pots/slow cookers since my original one which my DH gave me (he my BF at the time) 36 years ago and in it I could cook a meat dish for 12 hour plus and know it would not come out dry but these days it is a juggle act with the crock pots and I have gone through a few since my original went to crock pot heaven but today I allowed 4 to 5 hour to cook the pork but checked at 3 1/2 hours and it was just under so put to warm as I the sauce was really watery, about 1/2 hour before I wanted to serve I scooped out as much of the sauce as I could without draining it completely and put the crock pot on warm as I bought the sauce up to the boil in a small saucepan and added a slurry of 2 teaspoons cornflour/cornstarch mixed with water to thicken and then added back into the crock pot and let simmer on low as I served up the rest of the dish. I served with Yummy Chinese Cold Noodles for Peanutbutter Lovers! on the side and some steamed bok choy with sesame oil though in future would consider serving with rice to soak up that lovely sauce. Thank you Marie, made for Name that Ingredient tag game.
Just wondering if the folks that said the sauce was too watery were confused by the way the amount of water was written. At first, I thought it was one and half cups of water, but on closer look, I believe it is half of one cup of water....
This was the first time I ever used a slow cooker. I haved the recipe but cooked for the 8 hrs listed. They tasted good and sauce was watery. Will do again but cut cooking time. on to the next slow cooker meal.
This was my first time making ribs in a crock pot. I halved the amount of ribs, but kept the rest of the ingredients the same. I guess I was expecting a thicker sauce, but following the directions exactly, my sauce was thin and watery and did not stick to the ribs. After cooking the time given though and seeing the sauce was not going to thicken, I took them out and placed them on a broiler pan. I spooned the sauce in the crock pot over the ribs and broiled them a few minutes on high heat so the sauce would "stick on". I did this a couple of times until I had used all of the sauce. Broiling them like this, they turned out fine, and it produced a rib more like I was expecting, with a sticky sauce that clings to the ribs. Will make again with these revisions. Thanks for sharing.
These were pretty good. End the end, these ribs were boiled, though I did use the full cup of water called for. I tend to like ribs that are dry and sticky w/ sauce, not boiled. The flavor was outstanding though!
Wonderful.... I used boneless beef ribs and followed the recipe as is... I let them cook about 9-10 hrs... My husband loved these..... Thanks....update....These again are wonderful.... Had them this weekend and they remain the favorite bbq rib recipe in my house.... So simple to make....
I really liked this recipe. I used beef ribs because that is what I have left over from my cow. The only thing I would try next time is to add a little cayenne to spice up the sauce a bit.
I made these for my husband yesterday, and he loved them. They were tender and had great flavor (he liked that they weren't too sweet). I did make one change - we had an open bottle of cabernet so I put that in in place of the vinegar. I suspect that probably gave it a deeper and more mellow flavor. Thank you!
I made this recipe 3 times in 2 weeks. It is a great recipe. I ended up using baby back ribs (bone-in). I got great feedback from my BF, Dad and co-workers. After cooking on low for 10 hours, I put them on the barbeque for a few minutes and brushed barbeque sauce on them. Everyone could not believe that they were from the crockpot.