1.4 kg (2% lb) pork ribs
1 onion, quartered
2 carrots, thickly sliced
1 teaspoon dried mixed herbs
2 tablespoons malt vinegar
1 litre (14 pints) boiling water
salt and pepper
2 tablespoons tomato ketchup
2 tablespoons thick-set honey
2 tablespoons Worcestershire sauce
1 teaspoon Dijon mustard


1.Preheat the slow cooker if necessary. Add the ribs, onion and carrots to the slow cooker pot, then scatter over the dried herbs.
2.Mix the vinegar into the measurement boiling water, pour the mixture into the pot, then season with salt and pepper.
3.Cover and cook on high for 5-6 hours or until the meat is almost falling off the bone.
4.Line a grill pan with foil, lift the ribs out of the slow cooker pot with a draining spoon, arrange them in a single layer on the foil, then add a ladleful of the cooking liquid.
5.Mix the ingredients for the glaze together, then brush the mixture over the ribs
6.Cook under a preheated medium grill for 10 minutes, turning and brushing once or twice, until covered with a sticky glaze.
7.Arrange the ribs on serving plates and serve with coleslaw and baked beans, if liked.
8.FOR COLA RIBS, bring 1 litre (14 pints) cola to the boil in a saucepan, then pour it over the ribs and vegetables instead of the vinegar and boiling water. Cover, cook and glaze as above

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