We've been so busy with outdoor projects lately that by the time evening chores are done, I've been too tired to cook. Sandwiches are okay, but with the weather getting chillier, a nice hot dinner can be a real comfort. With a little planning ahead and my slow cooker, that hot meal really hits the spot when we're tired to the bone. This rib recipe was super easy and used mostly homegrown ingredients. The only thing I didn't grow or make myself was the sorghum syrup.
Sometimes called sorghum molasses, it isn't actually molasses, which is a byproduct of the sugar extraction process. Sorghum syrup is made from juice pressed from the sorghum plant and then cooked down much like maple syrup. It's a traditional Southern food item: sorghum syrup and biscuits, or sorghum syrup and cornbread, yum! Strangely, I can rarely find it on the grocery store shelves! Mine came from Golden Barrel.
I was introduced to Golden Barrel products when we went up to Lancaster County, PA five and a half years ago for my son's wedding. Their retail outlet carries things I like to keep in my pantry: molasses, syrups, cooking oils, also light and dark sugars (including organic). I occasionally see some of their products locally, but their online prices are excellent too. (It's also nice that my son's in-laws live in that area so that I can send a shopping list when they go visit!).
Anyway, enough about sorghum and shopping lists. On to the recipe.
Slow Cooker Ribs With Barbecue Gravy
- Ribs, mine were home butchered chevon ribs so I don't know the weight! Everything was divided and frozen to make servings for two, which fit nicely in my crock pot.
- 1.5 cups "V-8" style tomato juice
- 1/4 cup sorghum syrup
- handful of chopped onion
- 3 or 4 chopped garlic cloves, (or to taste)
- 1 tsp sea salt
- 2 rounded tablespoons flour
Place ribs into the crock pot. Mix remaining ingredients with a whisk and pour over the ribs. Set crock pot temperature according to manufacturer's directions for the time you wish to eat. Cover. Turn the ribs occasionally. By the time they're done they'll be falling off the bone tender.
We ate our ribs with baked sweet potatoes (home grown) and cole slaw (not home grown.) The sweet potato topped with butter and drizzled with ...
You guessed it, drizzled with sorghum syrup!