Sticky Orange Maple Ribs - in the slow cooker!

My sister was razzing me the other day for not having posted a proper pork recipe on my site yet.

I've posted a few prosciutto recipes but I suspect that's not the same as a juicy chop, roast or rib.

So, for all of you pork lovers out there, take note, because this is one seriously delicious recipe!

Cooked in a orange hoisin sauce and finished in a glaze of caramelized maple, it's fair to say these fall-off-the-bone succulent ribs rocked our party socks.  

And done in the slow cooker yet!  

Paired with a fresh market salad, you've got an immensely simple and full-flavoured meal for any day of the week. Perfect for entertaining too.

 

Be sure to check out some other delicious pork loin recipes brought to you by Reader's Digest.

Sticky Orange Maple Ribs - in the slow cooker

• About 2 kg (4 pounds) pork back ribs*, cut into singular rib portions (or double rib portions if you prefer larger pieces)
• 1 large yellow onion, coarsely chopped
• 3/4 cup hoisin sauce
• 1/2 cup chicken stock
• 1/4 cup orange juice concentrate
• Zest of 1 orange
• 4-8 garlic cloves, finely chopped
• 1 Tbsp garam masala
• 2 tsp cinnamon powder
• 2 Tbsp pure maple syrup

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* Good for You and the Planet Too

The summer is an ideal time to wander down to your local farmers' market and strike up a conversation with market vendors (usually the farm owners) to learn about their growing methods and inquire about their use of pesticides and/or antibiotics and hormones.  Most farmers are very enthusiastic and eager to educate about their practices.  By developing a relationship, you begin to get a better understanding of the food that you are buying; where it is coming from and how it is being treated (whether produce or livestock).

Supporting local farmers and markets also means that you are encouraging important livestock diversity initiatives such as heritage breeds which are distinct from genetically uniform livestock breeds. 

Genetically uniform livestock breeds are often 'encouraged' to reach market weight through the use of unnatural feeding and growth practices characteristic of our modern industrialized agriculture. The lack of genetic diversity among these livestock also means that these animals are more likely to react to disease in the same way. Heritage breeds on the other hand, foster livestock diversity and focus on a natural diet free of growth hormones; this means the animals mature more slowly (at a natural rate) but are not as profitable for the farmer.  By supporting local farmers, you make it possible for them to continue fostering these important diversity initiatives which in turn help support planetary sustainability.

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Serves 4

Place onion, ½ cup hoisin sauce, chicken stock, orange juice concentrate, orange zest and chopped garlic into the slow cooker.  Add ribs and toss to coat thoroughly.  Sprinkle garam masala and cinnamon over coated ribs. 

Cover slow cooker and cook until tender, about 5 hours on low or 3 hours on high.

Finishing under the Broiler or on the Grill:

Preheat broiler to high or grill to medium-high.

In a small bowl,  combine remaining ¼ hoisin sauce and maple syrup, mixing well.

Transfer ribs to a foil-lined baking sheet. Brush ribs with hoisin/maple mixture and then broil until golden brown and sauce is caramelized, about 3 to 5 minutes. If using a grill, cook, turning once, until caramelized, about 5 minutes.