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I tried, I really tried…

Most of my cooking is done by throwing a little of this in with a little of that, so I often struggle to actually write down recipes.  And even when I remember what I’ve put in it, I often don’t actually know how much because I rarely measure anything unless I’m baking.

So when I set out to put together a barbecue sauce to go with some pork ribs, I was determined to write down exactly what I put in it for posterity.

Yeah, I completely failed. You see, I get caught up in the excitement of trying to make something new and just completely forget things like, you know, writing down what it is I’m doing.

So this here recipe involves a bit of guesswork on my part to write down.  Hopefully it’s not too far off. 🙂

Slow cooker barbecue pork ribs

You’ll need:

  • 2-3 pounds of pork ribs (I used boneless because that’s what they had on sale at the store)
  • 1 cup applesauce (I used the unsweetened stuff)
  • 1 small can of tomato paste
  • 1/3 cup molasses
  • 2 tbsp dijon mustard (I used course-ground stuff)
  • 2 tbsp maple sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 cup apple cider vinegar
  • 1/2 tsp paprika
  • Dash of cinnamon
  • 1/2 tsp salt
  • Several grinds of pepper

And here we go!

  1. Mix everything but the ribs together in the slow cooker to make the barbecue sauce.
  2. Throw the ribs into the slow cooker and toss to coat.
  3. Turn slow cooker on low and cook for ~8 hours.



  1. Estriel says:

    Drooooool…. and dairy-free too!

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