Sunday, 17 April 2011

Tangy Balsamic Ribs

Remember a couple of weeks ago, when I told you to make the Spicy Dr Pepper Pulled Pork??

Well throw that sucker on the backburner.. coz these ribs totally take precedence... like TOTALLY.... they are SO delicious in fact.. that I have made them TWICE in four days... I made them Thursday night, took them to work for lunch on Friday, drawing just about everyone to the kitchen to investigate what I was eating.. then we ate them with cornbread for lunch on Saturday, and I bought ingredients to make it again when we were at the grocery store yesterday... yes.. they are THAT good...

Awesome thing???

They are SUPER easy!!! They will also make your house smell divine!

Tangy Balsamic Ribs adapted from Slow Cooker Balsamic Beef Ribs @ Tasty Kitchen

What you'll need:
1/2 cup of applesauce - homemade is best!
1/3 cup of balsamic vinegar
2/3 cup of reggae reggae sauce - or your fave bbq sauce...
750g ribs.. (we used pork)

What to do:
Put ribs in slow cooker...

Take 1/2c of applesauce...

Put it right on them ribs...

Measure out 1/3c of balsamic...

Measure out 2/3c of Reggae Reggae sauce...

 Here's the culprits...

(If you want you could mix all the sauces together then pour them on the ribs but that just creates extra things to wash up!)

Make sure the ribs are covered...

Throw on some pepper... 

Throw the top on your slow cooker... put it on LOW... let it do its thing for 4-5 hours.... [refer to edit below re: cooking times]





I'll stop yelling now... but seriously... please make these!!

And serve em up with a side of cornbread....

xx Caz

Recipe for that will come tomorrow...
[edit @ 13:20 18th April: having just had these at work for my lunch... I would say, if you are using big ribs like I did this time... let them cook for much longer than 5 hours... I would say, just keep cooking em until they are fall off the bone tender.... I also used a cheaper balsamic this time and you can def taste the difference.. there is not as much depth of flavour and it didn't caramelise as much as the more expensive balsamic I used last time.. I also put pepper straight on the ribs before adding the sauce.. but can't really see that making too much of a difference...??

Upon further reflection, when I made these last time, not only did I use racks of ribs and cut them up individually, I cooked them for about 6 hours overnight, but I cooked them on low for another hour the next day to heat them up, then left it on warm.. this was the fateful Friday night we also fell asleep.. and missed dinner, so for fear of making us sick using the slow cooker to reheat on Saturday, I threw them in the oven on about 180 for half an hour - this may have been key to the further caramelisation... so if you have the paitience I would def throw them in the oven (uncovered) for half an hour just to cook off some liquid and to make them super fantastic

I also meant to photo the cornbread but I forgot.. I have a piece left at home which I will photo & post with the recipe.. I was going to post it while I was at work, as we are going to dinner at a friend's tonight.. so recipe may come tomorrow instead..]


  1. AGHHH! Ribs are one of my favorite meals and I haven't had them in forever! Seriously. This recipe is making me smile. I must make them pronto! xoxo

  2. I love ribs too! I love how messy they are!! (Not so great for work lunch, but whatevs!)

    Let me know how you get on if you make it.. and if you made any changes etc.. :)

    I hope it makes your tummy smile too!! xx


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