Overnight marinating makes a big difference with large cuts of meat. This sweet chili paste gets into every nook and cranny on these ribs. They don’t even need a sauce after they’re cooked!
Prep time 15 minutes
1 6-ounce (170 gram) can tomato paste
1/3 cup (115 g) honey
1/3 cup (50 g) coconut sugar
2 tablespoons chili powder
2 tablespoons (30 ml) apple cider vinegar
1 tablespoon dried cumin
1 teaspoon crushed red pepper flakes
3 cloves garlic, minced
1 full rack spare ribs
1 teaspoon sea salt
1 teaspoon black pepper
1 In a small bowl, stir together the tomato paste, honey, coconut sugar, chili powder, apple cider vinegar, cumin, red pepper flakes, and garlic.
2 Place the ribs on a rimmed baking sheet. Rub the salt and pepper into the ribs on both sides. Then rub the tomato-spice mixture over both sides of the ribs.
3 Cover the ribs with plastic wrap and let them marinate for at least 4 hours or even overnight.
4 Cut the rack in half (or in small enough pieces to fit into your 6-quart [5.7 liter] slow cooker). Place the ribs in the slow cooker. Cover and cook on low for 7 to 8 hours (or 4 to 5 hours on high).
5 Remove the ribs from the slow cooker and serve.