A delightful twist on classic sweet and sour ribs, this recipe brings a tangy and savory glaze to tender slow-cooked ribs.
In a saucepan, combine the light brown sugar and all-purpose flour.
Mixing the sugar and flour first helps prevent lumps in the glaze.
Gradually whisk in the warm water until smooth.
Adding the water slowly ensures a lump-free mixture.
Add the apple cider vinegar, low-sodium soy sauce, organic ketchup, fresh ginger, and minced garlic to the saucepan.
Stirring continuously helps the flavors meld together.
Heat the mixture over medium heat, stirring constantly, until it boils and thickens.
Boiling activates the thickening properties of the flour.
Place the baby back pork ribs in the slow cooker.
Ensure the ribs are evenly arranged for consistent cooking.
Pour the prepared glaze over the ribs, ensuring they are fully coated.
Use a spoon to spread the glaze evenly over the ribs.
Cook on low for 8-10 hours or on high for 4-5 hours.
Cooking on low yields more tender ribs, while high is quicker.
Serve the ribs hot, garnished with fresh herbs if desired.
Pair with your favorite side dishes for a complete meal.
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