New England Lazy Ribs
Ribs that fall off the bone and have a yummy maple taste. You can make these in a slow cooker, the oven or a pressure cooker.
Prep Time:
7 Minutes
Cook Time:
Depends on Method
Servings:
4
Submitted by:
Jacqui
Ingredients
1 1/2 pounds country style pork ribs
1 tablespoon maple syrup
1 tablespoon soy sauce
2 tablespoons dried minced onion
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon garlic powder
1 dash ground black pepper
Directions
Combine ribs, maple syrup, soy sauce, minced onion, cinnamon, ginger, allspice, garlic powder and pepper in a slow cooker. Cover and cook on Low for 7 to 9 hours.
For pressure cooker, make sure to add at least 1/4 cup of water or they will burn. Start on high until you get a nice steady jiggle on the release weight then turn down to medium and cook for 20 minutes. Release pressure following manufacture guidelines.
For Oven: I'm taking a wild guess here because I've never made these in the oven before but I'd start off with them on 400 degrees to sear for 10 minutes then turn the temperature down to 325 and cook for an hour to an hour and a half. That's just a guess so if someone tries this method, let me know.
Ribs that fall off the bone and have a yummy maple taste. You can make these in a slow cooker, the oven or a pressure cooker.
Prep Time:
7 Minutes
Cook Time:
Depends on Method
Servings:
4
Submitted by:
Jacqui
Ingredients
1 1/2 pounds country style pork ribs
1 tablespoon maple syrup
1 tablespoon soy sauce
2 tablespoons dried minced onion
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon garlic powder
1 dash ground black pepper
Directions
Combine ribs, maple syrup, soy sauce, minced onion, cinnamon, ginger, allspice, garlic powder and pepper in a slow cooker. Cover and cook on Low for 7 to 9 hours.
For pressure cooker, make sure to add at least 1/4 cup of water or they will burn. Start on high until you get a nice steady jiggle on the release weight then turn down to medium and cook for 20 minutes. Release pressure following manufacture guidelines.
For Oven: I'm taking a wild guess here because I've never made these in the oven before but I'd start off with them on 400 degrees to sear for 10 minutes then turn the temperature down to 325 and cook for an hour to an hour and a half. That's just a guess so if someone tries this method, let me know.