A few weeks ago we picked up a package of spare ribs from Bostrom Farm at the farmers market. Yesterday I cooked them in the crock pot with some tomato ginger chutney, and the result was fantastic. Super easy to put together, too. Another time I think I would try it with blueberry chipotle chutney. Barbecue sauce would also work well, of course. The chutneys make a good stand-in because they have similar sweet-spicy-tangy qualities. Try serving these with cornbread and a green salad.
2 lbs pork spare ribs
Salt and pepper
1 cup tomato ginger chutney
Thaw the ribs if they are frozen (I was able to thaw a package of them in hot water in about 15 minutes). Place them in the slow cooker, either as a whole rack folded over on itself or cut into four pieces. Sprinkle all over with salt and pepper, then cover liberally with the chutney on all sides.
Cook the ribs on Low for 6-8 hours. When they're done, the meat will be falling-off-the-bone tender.