Preparation
- On the bone side, loosen the thin membrane at one end with the tip of a knife and pull it off in one go.
- Pat the ribs dry. Mix all the spices for the rub and massage it thoroughly all over the ribs, including the edges.
- Put the onion, garlic and water in the middle of the slow cooker. Stand the ribs upright against the wall of the pot, bone side facing in; cut an oversized rack into 2 or 3 pieces.
- Cover and cook on low for 6 to 7 hours. The meat should be tender but still hold on to the bone; check after that time and give it another 30 minutes if needed.
- Carefully lift the ribs onto a baking tray, ideally supporting them from underneath with a wide spatula, and brush thickly with BBQ sauce.
- Grill under the oven grill (not too close to the element, middle shelf) for about 5 minutes to caramelise, until the sauce bubbles and chars slightly.
- Cut between the bones into individual ribs and serve with more BBQ sauce and the soft onions from the pot.
Drink with it
Red wine · excellent match
Californian Zinfandel or Barossa Shiraz
Ripe dark fruit and a little warmth from the alcohol stand up to the sweet glaze, and soft tannins suit the fatty meat.
Which wine pairs with food? A simple approach to choosingDark beer · excellent match
Porter or smoked beer (Rauchbier)
Roasted malt and caramel pick up the charred glaze and smoked paprika, and the carbonation cuts through the fat.
Which beer goes with food? More than just pils with barbecueMellow whisky · excellent match
Bourbon, neat or over ice
Vanilla and caramel from maturation in new oak mirror the brown sugar and BBQ sauce.
Whisky with food: cheese, chocolate, and savory dishesSmoky whisky · excellent match
Peaty Islay malt, with a splash of water
Peat smoke meets the smoked paprika and the charred glaze, while the salty, briny character of the malt gives the sweet sauce a counterweight; barbecued meat is among the pairings every Islay fan names first.
Why Does Whisky Taste Smoky? Peat, Simply Explained