Dinner mama and family on the whole try to stick to a calorie limit of 700 calories for our main evening meal. This makes it easier for us to plan the rest of our day, knowing that we sufficient calories left for snacks and even treats, and that we can spread our food out throughout the day and never have to go hungry.
However, some days we feel like having something that goes over our limit. That’s OK too, because we simply rearrange the rest of our day so that we can ‘afford’ those extra calories for the big meal of the day. This was one of those meals that we had been thinking of doing for a while, and needed a day where we could spare those extra calories.
Prepared like this, these ribs are absolutely melt in the mouth. The chips complement them very nicely, and being the lowest fat chips that I’ve found, are not particularly unhealthy.
Slow Cooker Spare Ribs in a Honey, Maple and BBQ Sauce with Chips
- 2 packs of Morrisons sticky maple glaze pork ribs.
- 1 pack McCains Rustic, skin on oven chips.
- 4 tbs BBQ sauce of your choice.
- 5 tbs ketchup.
- 1 heaped tsp honey.
- 250g white mushrooms, chopped.
- 400g (peeled weight) carrots, chopped.
- 400g chopped broccoli.
- 1 chicken or vegetable stock cube.
- 200ml boiling water.
Place the ribs in the preheated slow cooker. When doing two racks you almost certainly won’t be able to fit them around the outside of the cooker, so will need to lay them on the bottom, on top of each other, possibly folded. Add mushrooms on top of the ribs. The cooking time for the ribs depends on how long you have. They will need to cook four 4 hours on high, or 8 hours to cook on low.
In a jug, mix the BBQ and tomato sauces with the stock cube, honey and hot water. Pour slowly over the ribs and mushrooms in the slow cooker. Cover with lid and leave to cook.
Peel and chop the carrots, and chop the broccoli. Put into the steamer to cook about 30-45 minutes before the ribs are due to come out, or into boiling water around 20-30 minutes before, depending on how soft you like them.
Preheat oven to 220 degrees, and place frozen chips on a baking tray, in the middle of the oven. Allow 200g frozen weight per person if you want to stick to the calorie count, and cook for 16-19 minutes, turning at least once.
The ribs are done when the meat is so tender that it is almost starting to fall off the bones. You don’t want it to be completely falling off the bones, as this makes it difficult to handle, and to serve.
Now, the ribs are cooked at this point, and could be served. However they won’t look the best, as most people expect ribs to be brown, and the sugar to be caramelised. In order to achieve this you need to take them out of the slow cooker and place them under the grill, basted in the sauce. If the sauce is too runny it can be taken out of the cooker and reduced in a small saucepan over a medium heat. This will thicken it up and allow it to stick to the ribs better.
4-5 minutes under the grill will brown the ribs nicely, and give them the expected colour. To serve, remove them from the grill and slice into individual ribs. You can either use a very sharp knife to do this, cutting between the bones, or cheat like I did. I used kitchen shears instead, making for a much easier job.
Serve when the chips are golden brown, with the cooked vegetables, and topped with any remaining sauce. When prepared as described, this meal contains approximately 750-780 calories, but with such an incredible flavour and texture, it’s well worth it!