Month: September 2018

Slow Cooker Spareribs

I used to make my spareribs in the oven, based on a recipe that was shared with me by an American guy who followed me on Flickr. He even sent me some proper barbecue sauces at the time which was pretty cool.

Since I’ve owned a slow cooker I’ve pretty much switched to slow cooking them. The ingredients are the same but they come out a guaranteed treat every time. I’ll share both options with you in the recipe below so you don’t have to invest in a slow cooker either way.

A lot of recipes tell you to sear your spareribs in the oven before you put them in the slow cooker. I find this dries them out and think caramelizing them after the fact works a whole lot better as they retain far more of their moisture and fat this way while developing a nice ‘bark’ after the fact.

A plate of spareribs with a side of coleslaw and a pink tea towel draped to the side

Invest in barbecue sauce

For this to work be sure to get a good American barbecue sauce. I use Sweet Baby Ray’s Hot and Spicy or Smokey Chipotle or Annie’s Organic Smokey Maple BBQ for example. There’s a whole world of barbecue sauces out there for you to discover, though I recommend steering clear of commercially produced big Dutch brands of barbecue sauce. They’re gross.

What to have on the side with spareribs

These ribs are so good I never have them with anything on the side. If I have guests I’ll give them a largely symbolic coleslaw and maybe some fries, but in my experience nothing really holds up next to these.

A close up of spareribs on a white plate

Support your local butcher

Finally, if you can, support your local butcher and get your ribs there. Over here you can’t even buy unmarinated, uncooked ribs at the supermarket. But butchers tend to have precooked and -marinated ribs on display, and have plain ribs in the freezer that you can defrost during with the overnight rub.

Anyway, to the ribs!

A plate of spareribs with a side of coleslaw and a pink tea towel draped to the side

Fall Off The Bone Slow Cooker Spare Ribs

Dorothy Porker
Super easy, spicy slow cooked spare ribs with a home-made dry rub. This recipe includes instructions on how to cook them in the oven if you do not have a slow cooker.
Prep Time 15 mins
Cook Time 8 hrs
Overnight rub 8 hrs
Course Dinner, Main course
Cuisine American
Servings 2


  • Food brush, optional
  • Slow cooker OR
  • Oven AND
  • Roasting Tin and Tin foil OR
  • Dutch oven with a lid


  • 2 racks ribs uncooked, unseasoned, un-marinated

For the dry rub

  • 1/2 c - 50 gr brown sugar
  • 1 T - 15 gr mustard powder
  • 1/2 t - 7 gr cayenne
  • 1/2 t - 7 gr paprika powder smoked is nice but optional
  • 1/2 t - 7 gr garlic powder
  • 1/2 t - 7 gr salt smoked is nice but optional
  • 1/2 t - 7 gr black pepper

For slow cooking

  • 1/2 c - 120 ml barbecue sauce use your personal favorite brand and flavor


A day head of dinner

  • You can either cut your racks of ribs into individual pieces or leave them on the rack. They come out wonderful either way. I always halve my racks because otherwise they don't fit my slow cooker.
  • Please note the dry rub is intended for about 1 pound or 500 grams of ribs. Multiply if necessary.
  • Mix 1/2 c - 50 gr of brown sugar with 1 T 15 gr of mustard powder and 1/2 t - 7 gr of each of the following cayenne, paprika, garlic powder, salt and black pepper to create the dry rub.
  • Mix the rubs with the dry rub, coating them evenly. Cover and place in your fridge overnight.

The morning of

    In the slow cooker

    • Thinly coat the spareribs in 1/2 c - 120 ml of your barbecue sauce of choice before placing them in your slow cooker.
    • I like to keep them meat-side down, but anything goes formation wise. Slow cook for 6-8 hours on low.
    • At the end of cooking time preheat your oven grill to 200° C/ 400° F. Remove the ribs from the slow cooker, reserving the liquids and place meat side up on a baking tray lined with parchment paper. Lightly coat in slow cooking liquid.
    • Place in the oven for 5 minutes, to get the top of the ribs nice and caramelized, before turning them over and coating them in liquid again, to do the same to the bottom and repeat so both the top and bottom have been hit twice. It’s best to stay nearby to avoid burning.

    In the oven

    • Preheat your oven to 175° C/ 350° F.
    • Be sure to save the marinade.
    • Place the ribs meat side down in a roasting tin on some tinfoil and wrap it airtight, leaving enough room for air and moisture to circulate. Or place them in a Dutch oven with a lid.
    • Cook for 2 hours. Follow your nose! If it appears the ribs are becoming too dry, add some liquid, a broth, stock or dashi will do nicely but water also works fine in a pinch.
    • Open the top of the parcel or remove the lid and turn and baste every 5-10 minutes, with the cooking liquid and leftover marinade, turning them at least 3 times, to caramelize and finish

    To finish

    • Once removed from the oven, let rest covered with tin foil for another 15 minutes before digging in.


    Note: I have tried slow cooking the ribs and then caramelizing them a day later, but found them to be a lot dryer then when you heave them straight from the slow cooker into the oven. 
    Keyword dry rub, meat, pork, pork ribs, ribs, slow cooker, slowcooked, slowcooker, spare ribs, spareribs

    Zoek je dit recept in het Nederlands? Ga dan naar voor spareribs uit de slowcooker.

    Butternut Squash with Chipotle Crema

    I should have googled what piquillos were before I made this. Because I ended up making this butternut squash piquillo crema recipe from Lucky Peach presents Power Vegetables with a tin of chipotles in adobo instead.

    What’s the difference between piquillos and chipotles in adobo?

    Everything basically Piquillos and chipotle in adobo are very much not the same thing. At all.

    The latter is mad spicy, the former? Not so much. Still it’s one of my favorite delicious mistakes. Since you can’t get piquillos as easily here, though I reckon sweet red peppers might do. Still, I’ve found no other purpose for chipotle in adobo that I like as much as this.

    That’s great but how do I eat this butternut squash?

    I tend to eat this vegetarian butternut squash with chipotle crema with a good helping of pasta, though I’d imagine a warm bowl of rice will also do nicely.

    I save the remainder of the garlic oil to roast potatoes, veggies, meats and fried eggs. Garlic all the things basically.

    The book suggests you can have this as a side (I’m not sure with what though, maybe a good medium-rare steak or some expertly roast chicken) or as I have described above, with some pasta or rice as a comforting main. Even if you use the wrong sort of chili.

    A bowl of roast butternut squash with chipotle crema surrounded by its main ingredients as well as a towel, grated cheese and some dried linguine

    Butternut Squash with Chipotle Crema

    Dorothy Porker
    Vegetarian recipe for butternut squash and chipotle crema inspired by fucking up a recipe from Lucky Peach presents Power Vegetables.
    Prep Time 20 mins
    Cook Time 30 mins
    Course Dinner, Main course, Side dish
    Cuisine Mexican
    Servings 2


    • Oven
    • Small saucepan
    • Microwave proof bowl or cup
    • Large skillet or frying pan
    • Oven tray and parchment or an ovenproof dish
    • Blender


    • 4 cloves garlic Peeled
    • 2 c - 500 ml olive oil roughly, see recipe
    • 1 c - 250 ml creme fraîche
    • 1/4 c - 20 gr chipotle en adobo basically one chipotle with some adobo
    • 1 t - 5 gr salt
    • 1/2 butternut squash peeled and cubed
    • 1 c - 80 gr Parmesan grated
    • 1/4 c - 20 gr coriander roughly chopped


    • Preheat your oven to 200° C/ 400° F.
    • Confit 4 cloves of peeled garlic by placing them in a small saucepan and covering it in olive oil until it starts to float. Place it on a low heat, bring to a simmer and then turn down the heat as low as possible, leaving it for 20 minutes.
    • Toss the cubes of half a butternut squash in a the garlic oil. You want to lightly coat the cubes, salt and then roast them in an even layer for about 30 minutes on a baking tray lined with parchment or in an ovenproof dish. Toss halfway through.
    • Warm 1/4 c - 250 ml of creme fraîche in a microwave proof bowl in the microwave at low for 1 minute. Pour into a blender with 1/4 c - 20 gr of chipotle en adobo, 4 cloves of confit garlic and 1 tsp - 5 gr of salt and blend until smooth.
    • Pour the crema into a large skillet set over a low heat, add the roasted squash and toss to combine. Stir in 1/2 c - 40 gr of cheese until melted. Serve topped with the remainder of the cheese and the cilantro.


    Store any leftover garlic oil in an airtight container and use to roast potatoes, veggies, meats, fried eggs, whatever tickles your pickle. It will keep for 2-3 weeks in the fridge. 
    Keyword chipotle en adobo, lucky peach, Mexican food, pasta sauce, peter meehan, power vegetables, side dish, side dishes

    Zoek je dit recept in het Nederlands? Surf dan naar voor flespompoen met chipotle crème.