Barbecued American-style pork ribs

So tender, so sweet and so sticky - just try to resist these American-style ribs.

  • 4 hrs 30 mins cooking
  • Serves 4
  • Print


Barbecued american-style pork ribs
  • 2 kilogram american-style pork ribs
  • 1/2 cup (140g) barbecue sauce
  • 1/2 cup (140g) tomato sauce (ketchup)
  • 1/2 cup (125ml) cider vinegar
  • 1/4 cup (85g) orange marmalade
  • 3 clove garlic, crushed
  • 1/2 teaspoon chilli flakes


Barbecued american-style pork ribs
  • 1
    Cut pork into pieces to fit into a 4.5-litre (18-cup) slow cooker. Combine remaining ingredients in a large shallow dish; add pork, turn to coat in marinade. Cover; refrigerate mixture overnight.
  • 2
    Transfer pork and marinade to the slow cooker; cook, covered, on high, for 4 hours. Turn ribs twice during cooking time for even cooking.
  • 3
    Carefully remove ribs from cooker; cover to keep warm. Transfer sauce to a large frying pan; bring to the boil. Reduce heat; simmer, uncovered, skimming fat from surface, for 10 minutes or until sauce has reduced to about 1 3/4 cups. Season to taste. Serve pork drizzled with sauce.


Ask the butcher to cut the ribs so that they will fit into your slow cooker. To freeze; pack into freezerproof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through.

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