Meals
PORK AND APPLE STEW
Ms. Levasseur
MealsBy Benoît
BENOIT’S SLOW COOKER MAPLE AND APPLE JELLY RIBS
Preparation : 20 min.
Cooking : 6h10
Portions : 4 to 6
On the first day of his vacation, Benoît always prepares his special recipe for ribs, so tender that they literally melt in your mouth. He opens a good beer from the Dunham brewery and enjoys it in pleasant company.
Ribs
Ingredients
2.2 kg (about 4 ½ lb) pork back ribs
250 ml (1 cup) Sylvie’s apple jelly
250 ml (1 cup) barbecue sauce
180 ml (¾ cup) ketchup
80 ml (⅓ cup) H77 Maple syrup
60 ml (¼ cup) soy sauce
30 ml (2 tbsp) Worcestershire sauce
15 ml (1 tbsp) sriracha sauce
15 ml (1 tbsp) chopped garlic
15 ml (1 tbsp) onion powder
15 ml (1 tbsp) HP sauce
Salt to taste
Preparation
In the slow cooker, combine the sauce ingredients.
Remove the white membrane from the ribs.
Cut each of the ribs into three pieces.
Place the pieces of ribs in the slow cooker and coat them well with the sauce while stirring them.
Cover and cook on low for 5 to 6 hours, until the flesh falls easily from the bone.
Every two hours, turn the ribs in the sauce.
Preheat the barbecue to medium high.
Remove the meat from the slow cooker and set aside on a plate.
Sift the sauce.
Pour the cooking juices into a saucepan, bring to the boil and simmer over medium-low heat for 10 to 15 minutes, until the cooking juices have reduced by half.
Meanwhile, on the hot and oiled barbecue grill, place the ribs.
Brush the ribs with a third of the sauce.
Close the barbecue lid and cook for 10 minutes.
Serve with the rest of the sauce.
