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Slow Cooked Glazed Ribs with Balsamic BBQ Sauce


These are truly falling-apart ribs!   If you have any Fig BBQ sauce left, warm it up and serve it on the side. Barb L.

Serves: 6-8


For the ribs:

Two 2 ½-3 pound packages of pork loin back ribs or “baby back ribs’

1 large onion, thinly sliced

12 garlic cloves

1 tsp kosher salt

½ tsp black pepper

For the BBQ Sauce:

Yield: about 1 ¼ cups

½ cup Flying Olive Fig Balsamic Vinegar

½ cup Flying Olive Traditional 18-Year Balsamic Vinegar

¾ cup ketchup

1/3 cup honey (I’ve used Splenda to cut down on sugar—not as tasty, but it works!)

1 clove garlic, minced

1 Tbsp Worcestershire Sauce

1 Tbsp Dijon mustard

½ tsp salt

½ tsp freshly ground black pepper

¼ tsp-? of Sriracha or other hot sauce, if desired


Cut the racks of ribs in half and place them in a slow cooker. Add the onion, garlic, salt, and pepper. Place the lid on the slow cooker and cook on low for 8 hours, making sure not to lift the lid or otherwise disturb the ribs.

Strain off all the cooking liquid making sure not to lose any of the garlic or onions. Make the sauce by combining the Flying Olive Fig and Traditional Balsamic Vinegars, ketchup, garlic, mustard, salt, pepper, and hot sauce in a small saucepan. Stir until all the ingredients are mixed and smooth. Simmer over medium heat until reduced by about 1/3, about 15-30 minutes, stirring occasionally. Pour half the sauce over the ribs.

Using tongs, move the ribs around in the sauce as much as possible. The ribs will be falling apart so do this carefully. Place the lid back on the slow cooker, set it to high, and cook for 15-30 minutes.

Remove the ribs to a cutting board to separate them into portions—if they aren’t totally falling apart already! Serve on a plate in two-rib portions, to start! Serve with the extra sauce on the side.

Submitted by Barb L.