You can make these as a main course ( double or triple the amounts) or as a starter. You could use Beef or Lamb Ribs if you don’t eat pork.In this recipe as in many others, I use the slow cooker- the best invention since sliced bread! I just love putting stuff in – and forgetting about it for 10-12 hours. This used to be a huge help for me when I was working full time – since I would prepare it before I left in the morning ( or even the night before and put it into the fridge to marinade) and then popped it into the slow cooker for 10-12 hours. This type of cooking is very forgiving – 10 or 12 hours – gives you a pretty large margin for being held up at work. And then you come home to the lovely smell of stewing meat – yum! And if you prepare the salad fixin’s the night before (the Cilantro-Jicama salad is a great one – keep the dressing separate until just before serving) – and refrigerate – your dinner is complete with some last minute bread rolls popped into the oven for browning/heating. OK – I agree – the main course here is not the healthiest meal – but once in a while – why not?
Preparation time: 10 minutes – yes, really!
Cooking time: In the slow cooker about 10-12 hours
1/2 cup of white vinegar
1 cup of white sugar
1/2 cup of ketchup
1 Tbsp of chopped red onion ( I love onion so add about 4 tbsp)
1 cup of water
1 lb of pork ( or beef or lamb) ribs trimmed of excess fat and separated into portion size pieces ( or if you are using this as a starter, into single rib pieces)
Add all the ingredients except the ribs into the slow cooker and stir. Add the ribs and stir once more then cook on low for 10-12 hours or on high for 5-6 hours.Could this be any easier? I don’t think so!