Spicy Maple Ribs

These are the ultimate finger food. Made wonderfully tender in the slow cooker, the ribs are coated in a rich toffee-coloured sauce, so make sure you have plenty of paper napkins and a finger bowl ready before you start eating.

Serves 1

225 g/8 oz pork spare ribs
15 ml/1 tsp garlic purée
15 ml/1 tbsp tomato ketchup (catsup)
15 ml/1 tbsp maple syrup
5 ml/1 tsp soft dark brown sugar
5 ml/1 tsp Dijon mustard
10 ml/2 tsp white or red wine vinegar
15 ml/1 tbsp Worcestershire sauce
30 ml/2 tbsp orange or apple juice

1. Trim any excess fat from the ribs, then put them in the ceramic cooking pot in a single layer, if possible. Switch on the slow cooker to High or Auto.
2. Stir together all the remaining ingredients, then pour the sauce over the ribs, turning them to coat.
3. Cover with the lid and cook for 1 hour, then leave on Auto or reduce the temperature to Low and continue to cook for a further 3-4 hours.

Cook's tips
If you prefer a very thick sauce, pour the sauce into a pan and let it bubble over a medium-high heat until reduced by half.
Maple-flavoured syrup isn't suitable for these sticky ribs; do use pure maple syrup.

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