Slow Cooker Pear Cider & Maple Syrup Pork Ribs are as tasty as they sound. Thankfully they take very little effort and cook away beautifully while you spend a whole day not thinking about it.
900g Pork Ribs
150ml Maple Syrup
1 tsp Black Pepper or tsp Black Peppercorns
1 tbsp Brown Sugar
Onion cut into quarters
250ml Pear Cider
1l boiling water (make sure most of your ribs are covered)
Mustard – any
In your slow cooker place your pork ribs, boiling water, cider, quartered onion, brown sugar, a pinch of salt and the pepper. You want to have a large percent of the ribs under the water, you might need to add more depending on the size and shape of your slow cooker.
Put it on high for about 7 hours. You can leave it longer if you need to. The meat is pull-apart soft at this point so be careful when you remove them from the slow cooker.
In a bowl mix your allspice, syrup and mustard.
Remove your ribs from the slow cooker and gently place them in an over proof dish.
Pour over your syrup mix.
Put the dish in the over for 15 minutes on about 200 degrees. Remove half way through to baste.
The ribs quickly take on a sticky, brown coating and are ready to eat.