Slow Cooker Caribbean Spiced Ribs Recipes

SLOW COOKER SWEET & SPICY THAI-STYLE RIBS

Steps:

• Sprinkle the ribs all over with salt and pepper. Brush the ribs with 1/2 cup of the Thai Style Sweet & Spicy Chili Cooking Sauce. Transfer to a 6- to 8-quart slow cooker insert. Cover and cook on low for 8 hours.
• Preheat the broiler and line a baking sheet with foil.
• Place each rib rack half, bone-side down, on the prepared baking sheet. Brush with the remaining cooking sauce. Broil until the glaze is bubbling and browned, 3 to 5 minutes.
• Slice the ribs between the bones. Transfer to a platter and sprinkle with cilantro and peanuts. Squeeze lime juice over the ribs.

SLOW-COOKER CARIBBEAN SPICED RIBS

Steps:

• Spray inside of 5- to 6-quart slow cooker with cooking spray.
• Remove inner skin from ribs if desired. In small bowl, mix dried minced onion, mustard, red pepper, allspice, cinnamon and garlic powder. Rub mixture into ribs. Cut ribs into 4-inch pieces. Layer ribs and sliced onion in slow cooker. Pour water over ribs.
• Cover; cook on Low heat setting 8 to 9 hours.
• Remove ribs from cooker; drain and discard liquid from cooker. Pour barbecue sauce into shallow bowl; dip ribs into sauce. Return ribs to cooker. Pour any remaining sauce over ribs.
• Cover; cook on Low heat setting 1 hour longer.

SLOW COOKED CARIBBEAN SPICED RIBS

Steps:

• Spray inside of 5- to 6-quart slow cooker with cooking spray.
• Remove inner skin from ribs if desired. Mix onion powder, mustard, red pepper, all spice, cinnamon and garlic powder; rub mixture into ribs. Cut ribs into 4-inch pieces. Layer ribs and onion in slow cooker. Pour water over ribs.
• Cover and cook on low heat setting 8 to 9 hours or until ribs are tender. Remove ribs from slow cooker; drain and discard liquid.
• Pour barbecue sauce into shallow bowl; dip ribs into sauce. Place ribs in slow cooker. Pour remaining sauce over ribs. Cover and cook on low-heat setting 1 hour.

CARIBBEAN BEEF SHORT RIBS

Steps:

• In a large skillet, brown ribs in oil in batches on all sides. Transfer to a 4-qt. slow cooker., Add the pineapple juice concentrate, soy sauce, water, rum, honey, ginger, garlic, pepper, allspice and salt to the skillet. Bring to a boil; reduce heat and simmer for 5 minutes. Pour over ribs. , Cover and cook on low for 5-6 hours or until meat is tender. Stir in red peppers. Top with the pineapple, mango and onions (do not stir). Cover and cook 30 minutes longer or until heated through., Remove beef mixture to a large bowl; keep warm. Transfer cooking juices to a small saucepan. Combine cornstarch and cold water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve beef mixture on lettuce; drizzle with sauce.

SLOW COOKER SPICY COUNTRY RIBS

Steps:

• Combine the onion, ketchup, vinegar, brown sugar, salt, Worcestershire, chili powder, and oregano in a 4- to 6-quart slow cooker. Stir in the ribs. Cook on low heat for 6 hours, or on high for 3-1/2 hours.
• Using tongs, remove the ribs from the cooker and arrange on a broiler pan. Heat the broiler.
• Pour the juices from the cooker into a bowl and place in the freezer for 10 minutes to hasten the separation of the fat. Remove and discard the fat. Pour the defatted juices into a saucepan; boil over high heat until reduced by half, about 15 minutes.
• Broil the ribs about 6 inches from the heat until browned. Serve with the sauce.

CARIBBEAN-SPICED PORK SIDE RIBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the brown sugar, ginger, cayenne, clove, cinnamon, paprika, oregano, pepper, salt, and lime zest; set aside. Squeeze the limes, and add the juice to the orange juice. Rub the ribs well with the spice mixture. Place into a glass baking dish, and pour in the juice.
• Cover the dish, and bake in preheated oven for 90 minutes. Uncover, then continue cooking until nicely colored, 20 to 30 minutes more. Brush the ribs with the pan juices a few times while they are cooking.

SWEET AND SPICY JERK RIBS

Steps:

• Cut ribs into serving-size pieces; brush with oil and rub with jerk seasoning. Place in a 5- or 6-qt. slow cooker. Combine the remaining ingredients; pour over ribs., Cover and cook on low for 6-8 hours or until meat is tender. Skim fat from sauce before serving.

SLOW-COOKER BBQ RIBS WITH HOISIN GLAZE RECIPE BY TASTY

Steps:

• Season the spare ribs with the salt, pepper, and 5 spice.
• Place in the slow cooker, along with the garlic, ginger, onion, hoisin sauce, and chicken broth. Mix with your hands to combine.
• Cook on high for 3 hours, or low for 6 hours.
• Preheat the oven to 325°F (170°C).
• Once the ribs are cooked, carefully remove them and place onto a tin foil-lined baking tray.
• To prepare the BBQ sauce, take the remaining cooking juices from the slow cooker and pour into a frying pan set over a medium heat.
• In a small bowl combine the water and corn flour, stir into the cooking juices. Add remaining BBQ sauce ingredients and reduce until a sticky BBQ sauce is achieved.
• Brush onto the ribs on both sides and bake for 15 minutes.
• Chop up the ribs and garnish with spring onion and red chili.
• Serve with rice.
• Enjoy!