Oooey and gooey sweet sauce with a hint of tangy. There’s several surprises here. How they’re made and a secret ingredient. It’s also easy: made in one-pot and you set it and forget it until it’s done.
You can, of course, do this with bone-in baby back ribs too. I wouldn’t advise regular spare ribs mainly due to the method of cooking–a rice cooker. Unless you have a super-size rice cooker, regular belly ribs just will not fit.
The beauty of a rice cooker is it cooks by reduction. That’s how you get this marvelous sauce and the other benefit is, it’s a one-pot meal. Since most rice cookers come with a steaming basket that fits in the pot, you can cook your veggies in the last minutes of the cook time for the ribs.
- 2 lbs boneless country-style or baby back pork ribs
- 12 oz can of beer OR 12 oz chicken stock
- 1 cup BBQ sauce
- ¼ cup pancake syrup
- Brown ribs either in a large skillet or by placing under the broiler for a few minutes.
- Add ribs and remaining ingredients to a 7- or 10-cup rice cooker. Stir.
- Set rice cooker to "COOK" and check ribs every 30 minutes. Theoretically, when the cooker switches to "WARM" the ribs are done and the sauce is reduced to a sticky syrupy conistency. Your rice cooker may cook differently than mine, hence, it's a good idea to check the progress periodically.
- Serves 4