Slow-Cooker Maple Taffy Ribs

Ribs

• 3 tbsp maple syrup (preferably very dark syrup for its strong flavour)
• 1 tbsp chili powder
• 2 tsp salt
• 1 tsp ground black pepper
• 1/2 tsp onion powder
• 5 lb pork back ribs, cut into singles

Maple Taffy Barbecue Sauce

• 2 tbsp butter
• 1 tbsp chili powder
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 cup ketchup
• 1/2 cup cider vinegar
• 1/2 cup maple taffy
• 1/4 cup dry mustard
• 1 tbsp Worcestershire sauce
• Salt and pepper

Ribs

1. In a bowl, blend the maple syrup, chili powder, salt, pepper, and onion powder.
2. On a work surface, dust the ribs liberally with this dry marinade, and rub it well into both sides of the meat.
3. Transfer the ribs to the slow cooker, cover and cook on low heat for 6 hours. Stir halfway through cooking. Remove from slow cooker.

Maple Taffy Barbecue Sauce

1. In a small saucepan over medium heat, melt the butter and sauté the chili, onion, and garlic powders for 1 minute. Add the remaining ingredients. Bring to a boil, then simmer over low heat 5 minutes or until the sauce is syrupy. Season with salt and pepper.
2. Preheat oven to 200° C (400° F), with the rack in the centre position. Place aluminum foil directly onto the rack and place the ribs on it. Cook 4 – 5 minutes on each side, brushing with barbecue sauce. Serve with the remaining sauce.