I don't know why, but the slow cooker method did NOT work for me here. I set it in the morning before work for 6 hours on low, and my slow cooker automatically goes to "warm" until the food is ready to serve. This has worked for many other dishes, but when I got home after 9 hours, the sauce was burnt and the ribs were so tough I had to throw everything out. Worst part was, I had guests over so I had to sprint to the grocery store to start over! I ended up boiling the second set of ribs for an hour in salted water and then baking them in the sauce first covered in foil for half an hour and then uncovered for another half an hour. The second round were fall-off-the-bone delicious. Also on the sauce- I followed others' suggestions and used 2 cups of BBQ sauce, 1 cup of sweet chili sauce, a generous "squirt" of Sriracha, vinegar, salt, pepper, and oregano. The sauce came out absolutely amazing. Hope this helps anyone who has a long work schedule.
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I don't know why, but the slow cooker method did NOT work for me here. I set it in the morning...