2-1/2 lbs pork baby back ribs, cut into 8 pieces
2 tsp. Cajun seasoning
1 onion, sliced
1 C. ketchup
1/2 C. packed brown sugar
1/3 C. orange juice
1/3 C. cider vinegar
1/4 C. molasses
2 TB. worchestershire sauce
1 TB. barbecue sauce
1 tsp. stone-ground mustard
1 tsp. paprika
1/2 tsp. garlic powder
dash salt
5 tsp. cornstarch
1 TB. water
Rub the ribs with Cajun seasoning. Layer the ribs and onion in a 5 qt. slow cooker. In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, worchestershire sauce, barbecue sauce, mustard, paprika, garlic powder, and salt. Pour all over ribs. Cover and cook on low 5-6hours or until meat is tender. After that, remove ribs from slow cooker and set aside. Strain the cooking juices and skim off the fat. Transfer to a saucepan. Combine cornstarch and water into a smooth paste; blend into juices. Bring juices to a boil and stir for 2 minutes or until thickened. Serve overtop of ribs.
2 tsp. Cajun seasoning
1 onion, sliced
1 C. ketchup
1/2 C. packed brown sugar
1/3 C. orange juice
1/3 C. cider vinegar
1/4 C. molasses
2 TB. worchestershire sauce
1 TB. barbecue sauce
1 tsp. stone-ground mustard
1 tsp. paprika
1/2 tsp. garlic powder
dash salt
5 tsp. cornstarch
1 TB. water
Rub the ribs with Cajun seasoning. Layer the ribs and onion in a 5 qt. slow cooker. In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, worchestershire sauce, barbecue sauce, mustard, paprika, garlic powder, and salt. Pour all over ribs. Cover and cook on low 5-6hours or until meat is tender. After that, remove ribs from slow cooker and set aside. Strain the cooking juices and skim off the fat. Transfer to a saucepan. Combine cornstarch and water into a smooth paste; blend into juices. Bring juices to a boil and stir for 2 minutes or until thickened. Serve overtop of ribs.
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