In the heart of the Midwest, where the fields stretch far and wide, the Amish community has long been known for their simple, yet deeply flavorful cooking. These slow cooker Amish sticky pork ribs are a testament to that tradition, blending sweet and savory in a way that warms the soul. Passed down through generations, this recipe is perfect for those who cherish the slow, gentle art of cooking. It's a dish that brings families together, evoking memories of Sunday dinners and the comforting aroma of home-cooked meals wafting through the house. If you're looking to bring a touch of Midwestern nostalgia to your table, these ribs are just the ticket.
These sticky pork ribs are best enjoyed with a side of creamy mashed potatoes or buttery corn on the cob, both of which soak up the delicious sauce beautifully. A crisp coleslaw or a fresh garden salad can add a refreshing contrast to the rich flavors of the ribs. And don't forget a slice of homemade bread to mop up every last bit of that sticky goodness.
Slow Cooker Amish Sticky Pork RibsServings: 4-6 servings
Ingredients3 pounds pork ribs
1 cup brown sugar
1/2 cup apple cider vinegar
1/4 cup soy sauce
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
Directions1. Start by cutting the pork ribs into manageable sections, about 3-4 ribs per piece.
2. In a bowl, mix together the brown sugar, apple cider vinegar, soy sauce, ketchup, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, black pepper, and cayenne pepper if using.
3. Place the ribs in the slow cooker and pour the sauce mixture over them, ensuring they are well coated.
4. Cover and cook on low for 6-8 hours, or until the ribs are tender and the meat is falling off the bone.
5. Once cooked, remove the ribs from the slow cooker and place them on a baking sheet.
6. Preheat your oven's broiler and broil the ribs for 3-5 minutes, just until they start to caramelize and become sticky.
7. Serve hot, drizzling any remaining sauce from the slow cooker over the ribs.
Variations & TipsFor a touch of smokiness, try adding a teaspoon of smoked paprika to the sauce. If you prefer a spicier kick, increase the cayenne pepper or add a dash of hot sauce. You can also experiment with different types of mustard or add a splash of bourbon for a deeper flavor. For a more traditional Amish twist, consider using sorghum syrup in place of some of the brown sugar.
