Ingredients
1.2 kg baby back ribs 1/4 cup worchestire sauce
1/4 cup tomato sauce
1/2 tsp garlic powder/ (2 crush cloves garlic)
1/2 tsp onion powder
1/4 cup fine brown sugar
1 tsp sea salt
1 tsp fennel seed ( pound)
1 tbsp Tabasco sauce (optional)
Method
1. Wash the back baby ribs and pay dry with paper towel.
2. Rub the ribs with sea salt and black pepper, sit aside for 10 mins.
3. In a deep glass container, combine all marinates and stir well.
4. Add in the ribs, combine well with the marinate and store ziplock bag, in the refrigerate for at least 6 hours. I kept mine for a day.
5. Transfer ribs and marinate sauce all into a slow cooker and slow cook it for 6 hour on low heat or 4 hours on high heat.
6. When it's really, (Be careful to transfer them out, it's very tender and soft so it's easily tear apart!) If you need the CHAR-GRILL on the ribs, send the ribs into the oven at 180C degree for 15 mins. AF for 6 mins on 180C.
Or You may just serve straight from slow cooker w/o the grill/AF.
7. Mix 2 tbsp of corn flour with 4 tbsp of water.
8. In a saucer pan combine the baby ribs gravy and the corn mixture bring it till boil, constant string to prevent burning.
Sauce ready to serve with the baby ribs!