These 2-step slow cooker ribs use lambic beer as a braising liquid, and can be finished by using the jus to create your own BBQ sauce.
Slow cooker ribs can be done so many ways. Here is the method I like to use. This is a two-cook method so it is important not to overcook the ribs in the slow cooker. You want them tender, but not fall-off-the-bone. They should hold up in the oven.
It s very unlike me to engage in a two-step cooking process, but for this recipe, it is worth the extra effort.
What you need
1 large onion quartered or sliced
1 package loin baby back or St Luis style ribs
6 oz of beer… I used Lindeman’s Framboise Lambic (see notes)
- 2 teaspoons smoked paprika
- 1 tablespoon garlic powder
- ½ teaspoon pepper
- 2 tablespoons kosher salt
- 1 bay
- 1 tsp dried thyme
- 3-5 whole cloves or allspice corns
- 1 tablespoon grated fresh ginger
For the BBQ sauce:
Braising liquid (strained and defatted, if desired)
2 tablespoons sweet chili sauce or gochujang (spicy chili sauce)
1/2 cup brown sugar
1 tablespoon cornstarch
How you do:
Season the ribs with your spice mixture. Load onions into the bottom of the slow cooker and lay ribs on top. Alternatively, curl ribs around the sides of the slow cooker. Pour the Lambic into the bottom of the dish and cover. Get a big glass and enjoy some Lambic while you relax. Cook on low for 6 hours. Resist temptation to lift the lid.
When the ribs are done, line a sheet pan with foil, parchment, or other non-stick surface and heat oven to 375F. Move the ribs to the pan and section them, if desired.
Strain the liquid left in the cooker (you can save the onions for a stir-fry or as a garnish, if you like). Use a fat separator to remove the fat and move the jus to a medium sauce pan, reserving a few tablespoons to mix with the cornstarch (slurry). Add the sugar, chili sauce, and cornstarch slurry. Cook on high to reduce sauce to desired thickness…between 10-20 minutes.
Brush some sauce onto the ribs and put them in the oven for 45 minutes, glazing with the sauce every 10-15 minutes or so.
Lambic is a sour, fruity beer that comes in various flavors. It is delightful and refreshing in the summer. Lindeman’s peach and raspberry are my favorites, but any will do for this recipe. What I like about this beer is that it adds acidity and sweetness to the mix. However, you can use any beer or cider you like. If you use the lambic, get the big bottle so you can have some while you cook and then serve it with dinner.