For day two of the crockpot challenge I took on one of Tammi’s recipes, Sweet and Tangy Ribs putting my own spin on it. It has been so long since I had ribs and these were so finger licking good that it made us want to have them again so I bought another rack of ribs to make later on this week. I prefer having boneless ribs but interestingly enough you can’t find boneless ribs in this country very easily.
Sweet and Tangy Ribs
125mL (1/2 c.) of ketchup
55g (1/4 c.) of brown sugar
62mL (1/4 c.) of hoisin sauce
50mL (1/4 c.) of reduced sodium soy sauce
1 Tbsp apple cider vinegar
2 garlic cloves, minced
1 tsp. oregano
1/8 tsp. of pepper
1/4 tsp crushed red pepper flakes
Combine ingredients for sauce together
Pour sauce over ribs in the crockpot
Cook on low for 7-8 hours
Remember to check out what what my foodie friends have come up with for day 2 of the challenge.
Host Tammi from Momma’s Meals made breakfast in the crockpot. How cool is that?
Sarah from Crispy Bits and Burnt Ends is making meatballs.
Melanie over at From Fast Food to Fresh has made a fantastic sounding dip.
Becca joined in for the day, she’s over at Amuse Your Bouche, great side dish over there your going to want to check out!!
- 500g (1 lb) pork ribs
- 125mL (1/2 c.) of ketchup
- 55g (1/4 c.) of brown sugar
- 62mL (1/4 c.) of hoisin sauce
- 50mL (1/4 c.) of reduced sodium soy sauce
- 1 Tbsp apple cider vinegar
- 2 garlic cloves, minced
- 1 tsp. oregano
- ⅛ tsp. of pepper
- ¼ tsp crushed red pepper flakes
- Combine ingredients for sauce together
- Pour sauce over ribs in the crockpot
- Cook on low for 7-8 hours
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Looks great, Laura!!! Funny that we both went “cider vinegar” with our ribs. (you’ll see my spin on Thursday) Yours sound great with the hoisin! Mmmm….. I was so happy with how ours turned out, but I think I’m going to have to make your spin next. Thanks for posting!
We both have good taste, I love cider vinegar.
I can’t wait to read yours. Since I have another package of ribs in the freezer I am going to make ribs again soon. I am leaning towards your Chinese ones from yesterday but I am holding out till I read yours and Sarah’s versions. 
I’m actually liking your version better than my own. I love a good sticky sauce that you just get all over your face. Yummy! And I love the touch of spice with the red pepper flakes! Great interpretation Laura!
I am looking forward to reading your version later this week
LOVE IT!!! I haven’t eaten ribs a lot because I hate meat on a bone (I know I’m nuts) luckily for me I can find boneless but there is something about it falling off the bone that just makes it that much more enticing! Don’t laugh, sometimes I get my hubby to remove it for me then I dive in! I love your changes and the red pepper flakes…..hubs will love that addition!
FUN FUN!
I prefer boneless because I hate paying for bones. If you look at the price per kilo for your meat (lb) you are paying so much more for something you don’t eat. Being the stickler I am for finances it drives me nuts. Thankfully my mother-in-law informed me you can buy them here they are just called belly pork slices. Now that I know I am going to stick to that.
Those look finger licking good! If I may, I’d like to invite you to submit your photos to the new YumGoggle, a photo sharing site with the philosophy that if you worked hard to cook it and photograph it, we should show it off! Hope to see you there soon!
http://www.yumgoggle.com/gallery/