Buttery baked corn on the cob
The taste of warm, buttery corn on the cob is hard to beat on a summer day, and it makes a great side dish to spicy chicken
Slow cooker ribs
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 1 ½kg meaty pork ribs
- 1 bottle barbecue sauce(350g approx)
- 2 pork stockcubes
- 2 bay leaves
- 1 tsp coriander seed
- 1 tsp mustard seed
- 1 tsp peppercorn
Nutrition: per serving
- kcal414
- fat24.1g
- saturates7g
- carbs24.7g
- sugars21g
- fibre1.4g
- protein23.16g
- salt1.9g
Method
step 1
Put 4 tbsp of barbecue sauce along with the rest of the ingredients into your slow cooker. Top up with enough water to cover (roughly 1.5l). Slow cook on Low for 8 - 9 hours until very tender but not completely falling off the bone.
step 2
Heat the oven to 220C/ 200C fan/ gas mark 7. Remove the ribs from the slow cooker using a slotted spoon or tongs. Handle them carefully as the meat will be very tender and may start to fall off. Baste with the remaining barbecue sauce and lay on a foil-lined oven tray. Cook for 20 – 30 mins until starting to crisp on outside. Alternatively, cook on the barbecue, turning from time to time until piping hot throughout.
