- 6
Ingredients
- 3 pounds beef or PORK ribs
- 1/2 cup ketchup
- 1/4 cup orange marmalade
- 1/4 cup apple cider vinegar
- 2 T soy sauce (La Choy and Tamari wheat-free are gluten free)
- 2 T brown sugar
- 2 t chipotle chili powder
- 1/4 t cumin
- 1/4 t ground ginger
- 4 cloves smashed and chopped garlic
Preparation
Step 1
I used my 6qt smart-pot for this dish--the ribs fit well inside.
I didn't brown or pre-cook my meat at all. It was thawed, however. If you are using frozen meat, it will take longer to cook, but will be just fine.
In a mixing bowl, mix all of the ingredients for the sauce---which is everything listed up there, minus the ribs.
Put the ribs into your crock--you may need to cut the racks up with poultry shears to get them in there nicely.
Pour your sauce over the top.
Close and cook on low for 8-9 hours, or on high for 5-6. The meat is done when it has reached the desired tenderness and is no longer pink. I prefer the meat to fall off the bone, and eat with a knife and fork. If you'd rather gnaw on the bones, pull them out after 4 hours on high or 6-7 hours on low.