Whether beef or pork, ribs require a long, slow cooking time to allow the meat to 
become fall-off-the-bone tender. (Contrary to popular belief, the meat shouldn’t actually fall off the bone, but should come off easily.) Try your favourite recipe in the slow cooker or pressure cooker, or go for this classic, mellow formula for barbecue ribs without opening a bottle of sauce.
Ingredients for Glazed Slow Cooker Ribs
1–2 racks back or side pork ribs
1 onion, chopped
3–4 garlic cloves, crushed
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup cider vinegar
1/4 cup soy sauce
water, chicken or beef stock, or apple cider (for pressure cooker only)
Directions for Glazed Slow Cooker Ribs
FIRST THINGS FIRST: Drizzle a little oil into a heavy skillet and heat over medium-high on the stovetop. Add ribs and brown all over, or toss it on a preheated grill until golden on both sides. (If you’re using a pressure cooker, you can brown them right in the pot of the pressure cooker.)
SLOW COOKER: Combine all other ingredients in the basin of the slow cooker. Tuck the ribs in (cut the racks in half if necessary) and push them down and/or flip them to coat with sauce. Cook on low for 4 to 6 hours.
PRESSURE COOKER: Combine all other ingredients in the basin of the pressure cooker. Add enough chicken or beef stock, apple cider or water until ribs are 3/4 of the way covered. Cover, bring to a simmer according to the manufacturer’s directions and cook for 20 min. Let the pot cool before opening it.
OVEN: Combine all other ingredients into a large roasting pan. Tuck the ribs into the pan and push them down and/or flip them to coat with sauce. Cover and cook at 325°F for 2 1/2 hours. Uncover, stir, turn the heat up to 375°F and cook for an additional 20–30 min, until sauce is thickened and the ribs are sticky and glazed.
Serves 4.
