Very rainy weekend in South Florida which means no BBQing for Memorial weekend. So instead I settled on some slow cooking Pork Spare ribs….
Started off with 6lbs of some lovely Pork St. Louis spare ribs which I patted dry and then drenched each one individually with the below dry rub:
- 1 cup of dark brown sugar
- 2 tsps of cumin
- 2 tsps of black pepper
- 1 1/2 tsps of ground ginger
- 1 1/2 tsps of garlic powder
- 2 tsps of salt
- 2 tsps of ground red pepper
- 2 tsps of oregano
Slice to large onions and once you have covered each rib with the rub, layer in a slow cooker/crockpot, and in between each layer place quite half the sliced onions and then top with the other half.
Top it all off with 1 1/2 bottles of Green Apple Cider – I used Woodchuck this time round – Woodchuck
If you would rather stay away from anything with alcohol content, you can use regular apple juice 🙂
Place lid on slow cooker/crockpot and set to slow cooking for 6 hrs.
For the final steps, I removed all the ribs from the slow cooker/crockpot, dipped them in BBQ sauce ( I used Sweet Baby Rays – Sweet’n’Spicy) but you can either make your own or use your favourite of course. This batch turned out nice and spicy and full of flavour.
And them baked them for 20 minutes in a 400 F deg oven. Whilst that was happening, I whipped up some mashed potatoes and there you go, Memorial Weekend dinner is ready ❤
Have a safe holiday everyone!
Yes, you can laugh at us, but if you live or have lived in South Florida you will understand the excitement behind getting a “Cold Front”!
“Cold Front” means that instead of dealing with the 85 – 90 deg F (29-32 Deg C) everyday plus the 100% humidity, we get a break and the temp goes down to the 50-60 deg F ( 10-15 deg C), which means that we finally get to open the windows and we even feel a chill!
So with that said and now that you all understand our excitement, we need to pair the lovely weather with a lovely meal……windows are now open and we are busy in the kitchen!
Making a tasty slow cooked Brisket……
For the dry rub I used:
- 1/4 cup of paprika
- 1 tablespoon of dark brown sugar
- 1 tablespoon of salt
- 1 tablespoon of cayenne pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of black pepper
- 1 x 4-5lb piece of brisket
Cut brisket in half and rub the above mixed ingredients all over both pieces making sure to coat it evenly. Place in crock pot, cover and let it cook for 10 hrs.
In a saucepan mix the following ingredients for the Sauce:
- 1 cup of ketchup
- 1/2 cup of dark molasses
- 1/2 cup of brown sugar
- 1/2 cup of water
- 1/4 cup of chopped white onions
- 3 tablespoons of white vinegar
- 3 tablespoons of worcestershire sauce
- 2 jalapeño peppers, deseeded and chopped
- 1 teaspoon of chopped garlic
- 1 teaspoon of black pepper
After 10 hrs have elapsed, remove Brisket from crockpot, let it rest for about 10 minutes and then cut some thickish slices and lather the nice rich sauce on top!
Mmmmmm, fingerlicking delicious!