I’m out of words. I’ve started this post at least six times now and basically, I’ve got nuthin’. I had a friend that theorized that men and women each start out the day with a set number of words in their “talk bank”. Men have fewer and women have more. So, as it goes, by the time we get together after a hard days work, the women are ready to chat and the men are ready to sit, gap-jawed and silent, having used up their daily allotment of words. This friend has been married several times now..it just never seems to work out for some reason. In any case, you can’t say much with a tangy hunk of melt in your mouth ribs in your pie hole anyway. These are an absolutely fabulous take on classic vinegar and brown sugar, slow cooked ribs. They fall right off of the bone, take very little prep and cook while you’re doing other things. Vinegar has the power to bring out every ingredient’s individual taste so you can experience the brown sugar, green chilis, onion and molasses followed by a very subtle citrus from the lemon and zest. Try them and enjoy.
Soundtrack: Rush-Moving Pictures. The band you pretend to play air drums to when you’re stopped at a red light and you forget that people can see into your car. Worth every embarrassing traffic moment.
Yields about 3 Cups. Time: 10 minutes to make the sauce, 6-8 hours in a slow cooker on low, or 4-6 hours on high. Serves: 4-6 adults
Ingredients
Sauce:
1 Cup apple cider vinegar
1 Cup Organic ketchup
1/2 Cup water
1/4 Cup organic onion, chopped
2 Tbsp. garlic, minced
2 Tbsp. organic, unsalted butter
2 Tbsp. Molasses
2 Tbsp. Dijon or yellow mustard
2 Tbsp. organic brown sugar
1 Tbsp. Worcestershire sauce
1 Tbsp. paprika
1 Tbsp. chili powder
7 oz diced green chilis
2 tsp. fresh, organic thyme
2 Tbsp. zest of lemon (requires one average sized lemon)
3 Tbsp. fresh squeezed lemon juice (from above lemon)
Ribs:
About 5 pounds of pork or beef ribs.
Directions:
Sauce & Ribs
In a medium skillet over medium heat, melt the butter, add the garlic and onion and cook until the onion is soft and slightly transparent. Move the mixture into a medium-sized mixing bowl and add the remaining ingredients, mixing until thoroughly combined. Pour 1/2 cup of the sauce into the bottom of your slow cooker, place a layer of ribs over the sauce, add another 1/2 Cup of sauce over the second layer of ribs and repeat for as many racks/layers of ribs that you have. Pour the remaining sauce over the last layer of ribs, cover and cook (either 4-6 hours on high or 6-8 hours on low). Enjoy.
Great sides include corn bread (or a nice, hefty artisan whole grain bread), mashed cauliflower, wild rice or brown rice.
