- 3 lbs 1.4 kg thin spare ribs
- 1 teaspoon 1 teaspoon salt
- 3 tablespoons 3 tablespoons olive oil
- 1 tablespoon 1 tablespoon tomato paste
- ½ ½ finely chopped yellow onionfinely chopped yellow onions
- 1 tablespoon 1 tablespoon chili powder
- 2 teaspoons 2 teaspoons garlic powder
- 2 teaspoons 2 teaspoons fennel seeds
- 1 teaspoon 1 teaspoon ground cumin
- ½ teaspoon ½ teaspoon cayenne pepper
- 2 teaspoons 2 teaspoons salt
- 14 oz. 400 g canned whole tomatoes
- 2 tablespoons 2 tablespoons cider vinegar
- 2 lbs 900 g zucchini or squash
- 2 tablespoons 2 tablespoons butter or olive oil
- 3 oz. 75 g thinly sliced celery stalkthinly sliced celery stalks
- 2 oz. 50 g finely chopped scallionfinely chopped scallions
- 1 cup 225 ml mayonnaise
- 2 tablespoons 2 tablespoons finely chopped fresh chives
- ½ tablespoon ½ tablespoon Dijon mustard
- salt and pepper
- Salt the ribs on both sides and place in a slow cooker. Add half of the BBQ sauce and cook for 6-8 hours on low heat.
- Take out the ribs and let them cool. (You can complete this step a day in advance if you wish.)
- Finish off the ribs on the grill or under the broiler. Crisp up the surface of the meat; this takes about 15 minutes total. Flip the racks over at the half-way point.
- Serve with the squash salad and the rest of the BBQ sauce.
- Heat the oil in a heavy saucepan and stir in the tomato paste. Add the onion and fry over medium heat until soft and glossy.
- Add a couple of tablespoons of water and simmer for 10-15 minutes.
- Add the spices, tomatoes, and vinegar and season with salt and pepper to taste.
- Bring to a boil. Lower the heat and let simmer for 15-20 more minutes. Blend the sauce with an immersion blender until it reaches a smooth consistency. Let cool. (If you want a thicker sauce, let it simmer longer, until it reaches the desired consistency.)
- Peel and cut the squash into cubes that are about half an inch square. (If necessary remove the seeds first.) Salt them and place in a colander. After 5-10 minutes, carefully press out the excess water.
- Sauté the squash in butter for a couple of minutes over medium heat. Do not overcook. The squash should be firm and the cubes should have a nice golden color around the edges. Set aside and let cool.
- Mix the other salad ingredients in a big bowl; fold in the squash.
- You can prepare the salad 1-2 days beforehand. It becomes even more tasty if you let the flavors mingle in the fridge.
You don’t need a slow cooker to make delicious ribs! Try boiling them in a couple of litres of salted water. Remove the foam on the surface using a slotted spoon. Let boil slowly for 1.5-2 hours or until the meat is tender. Remove ribs and marinate in the BBQ sauce for a couple of hours or over night. Then, continue according to the step 3, above.