4 Hour Beef Back Ribs


Oranges, Quartered- (I used Clementines)
1 rib Of Celery- Whole
2 cloves
1 clove Garlic- Whole
1 tablespoon Salt
1 teaspoon Black Pepper
1 teaspoon Sugar
1/2 cup Beef Broth
1 tablespoon Soy Sauce
1/2 cup Cider Vinegar- Basting
1/2 cup Tomato Sauce- Basting
1 Slow Cooker
1 Medium Sauce Pan
Immersion Blender
1 Roasting Pan
1 Basting Brush


1. Place all the liquid seasonings in the slow cooker except the ones marked as “Basting”
2. Place all the dry seasonings with the garlic in a mortar and grind together
3. Score the slabs between each bone to cut through the connective tissue on the back side of the rib
4. Mix all the dry ingredients and garlic – thoroughly rub into the slabs – front and back.
5. Add the celery and orange quarters to the liquids
6. Place the slabs in the slow cooker
7. Cook on the high setting for 4 hours
8. When the time is up –
9. Remove the slabs and transfer to a roasting pan
10. Preheat the oven to 425
11. Transfer all the remaining stuff to a medium sauce pan and add the vinegar and tomato sauce, and bring to a boil
12. Remove from the heat and puree with the immersion blender
13. Return the pan to the heat and reduce by 1/2
14. With a pastry brush (or basting brush) coat each slab with a generous layer of the puree
15. Place the coated ribs in the oven and bake for 20 minutes, or until the fat and puree begin to bubble
16. Cut each rib through and transfer to a serving plate.
Credit: Foodista

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