Coated in spices, then cooked for five hours in a tangy sauce – slowing things down is the best way for these finger-licking faves.
Looking for more warming slow cooked recipes?
Ingredients
Method
Cut ribs into 8cm pieces. Put sugar, celery salt, paprika, sea-salt flakes, black and white pepper,and chilli powder in a large glassbowl. Add ribs and toss until well combined. Cover and refrigerate for at least 2 hours or overnight.
Transfer ribs to the bowl of a 4.5L-capacity slow cooker. Combine tomato, barbecue and Worcestershire sauces with horseradish cream in a medium jug. Pour mixture over ribs. Set appliance to low, cover and cook for 5 hours. Garnish with green shallots and serve.
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