With summer tantalisingly close, thoughts turn to barbecues and the joys of low an slow food cooked on the grill while enjoying a drink in the garden. Sadly, with our unpredictable weather, rain can frequently stop play, but these slow cooker ribs mean you can enjoy fall off the bone, buttery ribs, all year round regardless of the weather!

Ingredients

1 x 300g jar of Manfood Beer Barbecue Sauce

Salt & Pepper

2kg baby back pork ribs

Method

1. Start by removing and discarding the membrane from the ribs. If you have a whole rack, don’t cut it up.

2. Using half the jar of barbecue sauce, massage this into your rack. Season with salt and pepper, then curl your rack into a spiral and place into your slow cooker. Cover with the lid and cook on low setting for 7-9 hours or high setting for 3-5 hours *see notes. Set aside the remaining sauce to use for basting later.

3. When the ribs are at your desired consistency, carefully transfer onto an oven tray (or baking sheet), lined with parchment paper: lift them gently as the meat will be very tender and falling off the bone.

4. Pour a few tablespoons of the juices from the slow cooker into the remaining sauce. Using a pastry brush, baste the ribs with the sauce and grill in a preheated oven at 200°C for about 10 minutes or until beginning to char and crisp on the edges.

5. At this point, if you had a barbecue going, you could finish the ribs on the barbecue to get that charred smoky flavour.

6. Serve the ribs with the remaining sauce. I like to pair it with coleslaw and grilled corn.

Notes

Cook times depend on the results you are looking for:

Low: 7 Hours / High: 3 Hours — Ribs that are soft but stay on the bone

Low: 9 Hours / High: 4-5 Hours — Tender, fall apart ribs that melt in your mouth like butter

www.welovemanfood.com