- 600g-1KG Pork Ribs
- 8 Pork Sausages
For the Dry Rub
- 1 1/2 TBSP Paprika
- 1 1/2 TBSP Brown Sugar
- 2 TSP Salt
- 2 TSP Onion Granules
- 1 1/2 TSP Chilli Powder
- 1 TSP Garlic Powder
- 1 TSP Pepper
For the Sauce
- 2 Cups Ketchup
- 1/2 Cup Molasses
- 1/4 Cup Brown Sugar
- 1/4 Cup Bramble (Blackberry) Preserves
- 2 TBSP Apple Cider Vinegar
- 1 TBSP Spice Rub from above
- 1 TSP Smoked Paprika
Preparation Time – 35 Minutes
Cooking Time – 6 Hours
30 ‘Til 30 Recipe 20
Barbecue sauce is definitely one of my weaknesses, especially if it has a little spice to it,but not too much which is why I like to make my own barbecue sauce, I can control the heat.
I also love ribs, barbecue, chinese, salt and pepper, just any sort of ribs really. However it is easy to get ribs wrong. They need to be cooked on a low heat for a long time, cook them on a hight heat for a short amount of time and they will just end up dry and tough.
Slow cookers are a perfect way to cook ribs.
There are recipes on my blog with healthier versions of a barbecue sauce, however this is not one of them. This barbecue sauce contains ketchup, sugar and the stickiest ingredient known to man…………… molasses. You wil also notice that this recipe also includes sausages because, why not? They are optional but they are just good coated in barbecue sauce.
Start by preheating your oven to 220°C.
In a bowl, mix together all of your dry rub ingredients. Remove 1 TBSP of the rub and set to one side.
Coat the ribs and sausages in the rub and place on a baking tray in the oven. Cook on each side for around 10 minutes to seal the meat.
In a bowl mix together the sauce ingredients, including the tbsp of rub you removed earlier.
Add the sauce to a medium saucepan and gently heat for 15 minutes, stirring occasionally.
Once the meat has sealed in the oven, transfer it to the slow cooker.
Pour over the barbecue sauce and stir the meat to coat in the sauce.
Cook on low heat for 6-8 hours. Serve with the side of your choice. When cooked the meat will just fall off the bone.