Blackberry BBQ Sauce Crockpot Ribs

Ingredients

Protein

pork spareribs2 pounds

Dry Goods

vegetable oil3 tablespoons
Kosher salt2 teaspoons
ketchup1/2 cup
honey1/4 cup
dijon mustard2 tablespoons
Worcestershire sauce2 tablespoons
apple cider vinegar2 tablespoons

Produce

blackberries2 cups

Instructions

  1. Rub the salt all over the pork ribs. 
  2. Heat the oil over medium heat in a large stainless steel saucepan until shimmering, then add the ribs. Brown them, working in batches if necessary. 
  3. While ribs are browning, mix the sauce ingredients together in a large bowl. 

For the slow cooker: 4. Place the browned ribs at the bottom of the crockpot and cover with sauce. Cook on low for 4 hours, high for 2. 

For the Instant Pot: 4. Place the browned ribs at the bottom of the pot and cover with sauce. Secure lid and cook on High Pressure for 1 hour with a natural pressure release. 

For the oven: 4. Preheat oven to 300*F. Place browned ribs on a sheet pan and cover with sauce. Wrap the entire pan tightly with foil, then place in the oven. Bake 2 hours or until meat is falling off the bone. 

Prep Plan

Prep it for later:
1. Brown ribs and transfer to resealable bag or container.
2. Mix sauce ingredients and add to bag.
3. Store in fridge for 5-7 days or the fridge for 3 months.

You’ll need:
1 resealable bag or container with browned ribs and blended sauce ingredients

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