These ribs are delicious! The meat is fall-off-the-bone tender and the sauce is the perfect blend of spicy and sweet. I used organic pork baby back ribs, but you can use whatever type of ribs you like. Most people don’t realize that pork is actually good for you. It’s especially good to rid the body of internal dryness. So, if you are reaching menopause, or are just extremely fatigued, pork may make you feel considerably better. The sauce is easy to make and so much healthier and tastier than anything that comes in a bottle.
Usually, when I make ribs, I slow-cook them in the oven for hours and hours, letting the flavors gently meld together to eventually produce what I think are the perfect ribs. I have tried cooking them in the slow cooker a few times but they never came out quite as good. Until now. These ribs truly are delicious. And what’s better than being able to cook them when you are not home?
I brought my ribs home in full racks, but to make it easier, you can have your butcher cut them into individual ribs for you.
If you are cutting them yourself, just make sure you use a really sharp knife, and you can even leave a few double ribs.
Mix together salt, black pepper, cayenne pepper, garlic powder, paprika, cumin, cinnamon, and oregano. This will be the spice rub for your ribs. Cayenne pepper has health benefits that range from fighting cancer to stopping heart attacks to increasing metabolism. Cumin is high in iron, so it’s good for your blood; it’s also good for the common cold. In Chinese medicine, cinnamon is used for colds, painful menstrual periods, and digestive issues. If you have a chance to buy high-quality cinnamon twigs or bark, and can grind it yourself, do it because the quality of most ground cinnamon sold in supermarkets is really not as good as it should be.
Put the ribs in a bowl, drizzle them with olive oil and rub the spices into the meat.
Next, cook the ribs in the oven for 20 minutes.
Make your sauce and toss it with the ribs in the slow cooker. The sauce is made by putting all of the ingredients (listed below) in a food processor, and whizzing it up for about 30 seconds.
Cook for about 4-1/2 hours.
Slow Cooker Ribs With Chipotle Peppers, Honey, And Agave
2 racks of baby back pork ribs (about 13 ribs per rack)
1 tsp sea salt
1 tsp ground black pepper
1/4 tsp cayenne pepper
1-1/2 tsp garlic powder
1 tsp paprika
3/4 tsp cumin
1/2 tsp cinnamon
1/2 tsp oregano
2 Tbs extra virgin olive oil
4 canned chipotle peppers in adobo
2 large garlic cloves, chopped
1/2 cup ketchup
1 Tbs soy sauce
1 clementine or tangerine, peeled and separated into sections
3 Tbs raw honey
1/2 tsp sea salt
1-1/2 tsp paprika
1 Tbs balsamic vinegar
1-1/2 Tbs agave nectar
1 tsp molasses
Preheat oven to 425 degrees.
If your ribs are in a rack, cut them into individual ribs and put them in a large bowl.
Mix spices together in a small bowl.
Toss the ribs with the oil. Sprinkle the spice mixture over, and with your hands, rub the spices into the meat.
Line baking trays with foil. Place ribs on the trays in a single layer, so they are not touching each other.
Bake in oven 10 minutes. Turn ribs and bake an additional 10 minutes.
Make the sauce:
Put all ingredients in a food processor and process until smooth.
Put ribs in slow cooker. Add sauce and stir until combined well. Cover and slow cook on low heat for 4-1/2 hours, or until the meat is starting to fall off the bones.
Serve with polenta and broccoli rabe and you’ve got a balanced full meal!