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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 8 |
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I have not tried this recipe. I got this recipe from 200 Low Carb Slow Cooker Recipes. I plan to use sugar free apricot preserves. Ingredients:
6 lbs pork spareribs, cut in pieces so they fit in your slow cooker (3 kilograms) |
6 tablespoons low-sugar apricot preserves (120 grams) |
1/3 cup lemon juice (75 milliliters) |
2 tablespoons splenda sugar substitute (3 grams) |
2 tablespoons chili powder (15 grams) |
2 teaspoons five-spice powder |
1/4 cup soy sauce (60 milliliters) |
1/2 cup chicken broth (120 milliliters) |
Directions:
1. Put the ribs on a broiler rack and broil them about 6 (15 centimeters) from high heat for about 7-8 minutes per side, or until browned. Transfer the ribs to your slow cooker.
2. In a bowl, mix together the preserves, lemon juice, Splenda, chili powder, five spice powder, soy sauce, and broth. Pour the mixture over the ribs. Cover the slow cooker, set it to low, and let it cook for 6-7 hours.
3. When the time's up, remove the ribs to a platter. Pour off the liquid in the pot into a deep, clear container, and let the fat rise to the top. Skim off the fat. Now pour the liquid into a saucepan. Boil it hard until it's reduced by at least half and starting to thicken. Serve the sauce with the ribs.
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