Name: Smoked-flavor spare ribs
Prep time: 30 min
Cook time: 300 min
Total time: 1770 min
Yield: 1
Ingredients: 1⁄2 piece Onion; 65 g Mushrooms; 250 g spare ribs; 0 pinches Celtic sea salt; 0 pinches Black pepper; 1⁄4 Tbsp Paprika powder (smoked); 1⁄4 Tbsp Garlic powder; 1⁄4 Tbsp Onions powder; 1⁄4 Tbsp Mustard seed (ground); 3⁄4 Tbsp Honey; 1⁄4 Tbsp Cinnamon; 1 clove Garlic; 1.3 cm Fresh ginger (Grater); 1⁄4 Tbsp Dijon mustard; 1 Tbsp Balsamic vinegar; 1 1⁄2 twig Fresh thyme; 1⁄2 Tbsp Fish sauce; 50 g Strained tomatoes; 1 1⁄2 piece Cloves

Nightshade

Mustard

Pork

Culicool

Slowcooker

Lunch

Dinner

Side dish

Spare ribs. We love it. Especially when they slide off the bone. Well, that's no problem with a slow cooker.

The great thing about spare ribs is that you can also go in all directions with regard to taste.

We made this variant for friends here in Malaga. And what they were eating. Fantastic to see. They are now also going to buy a slow cooker and start with Culislowen. :)

We asked them for an appropriate name. They came with: Smoked-flavor Spareribs. We could agree with that.

Paleo

For the Rub:

For the sauce:

Smoked-flavor spare ribs

 First make the rub for the spare ribs. Combine the smoked paprika, regular paprika, onion powder, garlic powder, mustard powder, black pepper and salt and mix well. 

 Rub the spare ribs amply with this rub. The rub should cover all the meat. Leave the rub on for at least 1 hour. Please put this rub on the spare ribs the night before. Still rub over? Do not throw away. You can also add this to the sauce later. 

 Cut your onion in half rings. Optional: Fry your onion in a pan over medium heat until golden brown. Especially tasty if you caramelize onions. 

 Meanwhile cut your mushrooms into slices. Add to your slow cooker. 

 Crush the garlic. Remove the skin. Cut fine. Set aside. Grate your fresh ginger. Set aside. 

 Remove the onion from your pan and put it in the slow cooker with the mushrooms. 

 Grab your spare ribs and fry them in your pan over medium heat until golden brown. 

 Golden brown? Then we will make the sauce around the spare ribs. Pour the balsamic vinegar and fish sauce over your spare ribs. Add the mustard, cloves, garlic and ginger. Mix everything together. Now turn off your fire. Pour the honey over your spare ribs. You want the honey to caramelize but not burn. That&#39;s why we have the fire out. 

 You can turn on the heat to warm up the lake and let the honey caramelize more. 

 Now add the tomato passata so that we get some sort of ketchup sauce. Also add the cinnamon and fresh thyme. Mix everything well together. Be careful with the spare ribs. We want as much RUB as possible to stay on the spare ribs. 

 Taste if you like the sauce. Add salt and black pepper if necessary. 

 Now put everything in your slow cooker. Mix everything well with the onion and mushrooms. Make sure the ribs are centered. So covered with sauce under and above so that the ribs are evenly cooked. You don&#39;t want the top to be drier than the bottom. 

 CULISLOW TIME! Leave the slow cooker on low for 5 hours. 

 TIP: Be the first to remove the spare ribs from the slow cooker and set aside. Cover with aluminum foil. Then put the rest of what is still in the slow cooker back in your pan and cook the sauce. You don&#39;t have to, you can eat it immediately, but we prefer it when the sauce is thicker. The honey caramelizes and that way you get a really amazing sauce. This can take 5 to 10 minutes until you have a dark thicker sauce. Spoon the sauce with vegetables over your spare ribs, so that the sauce is all around the spare ribs. Enjoy your meal! 

 Delicious with cauliflower rice, sweet potato or fresh cabbage salad. 

Smoked-flavor spare ribs

Smoked-flavor spare ribs

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