This slow cooker recipe is so full of flavour you’ll make it again and again!
In the slow cooker:
Combine the paprika, chilli, pepper, treacle, maple syrup, salt, garlic, apple and vinegar in the slow cooker. Add the ribs and mix to coat well, then cook on high for 4 hours, turning the ribs halfway through.
Remove the ribs and cover loosely with foil. Pour the cooking liquid into a saucepan and bring to the boil, then reduce the heat and simmer for 15 minutes until thickened. Brush the ribs with the sticky sauce and serve with a large green salad.
In the oven:
Preheat the oven to 160C, gas 3 and line a roasting tin with baking paper.
Combine the paprika, chilli, pepper, treacle, maple syrup, salt, garlic, apple and vinegar in a small saucepan and bring to the boil. Reduce the heat to a simmer and cook for 10 minutes. Set the glaze aside to cool.
Add the ribs to the roasting tin and brush generously with the glaze. Cover tightly with foil and cook in the oven for 2 hours, then remove the foil and cook for another 30 minutes until tender, turning halfway through and brushing with more of the glaze. Serve with a large green salad.
Whole Food Slow Cooked by Olivia Andrews (Murdoch Books, £14.99). Photography by Steve Brown
- 1tbsp smoked paprika
- 1tsp chilli flakes
- 2tsp freshly ground white pepper
- 3tbsp treacle or molasses
- 3tbsp maple syrup
- 1tbsp sea salt flakes
- 4 garlic cloves, minced
- 1 Granny Smith apple, peeled and finely grated
- 1tbsp apple cider vinegar
- 2 kg American-style pork ribs
- green salad, to serve
If you’re planning to make this in the slow cooker, ask the butcher to cut the ribs into shorter lengths so they’ll fit