slow cooker bbq ribs!
I don't normally keep ketchup in the house (in fact I used the last cup of kethcup from an old-old container- yay for cleaning out the fridge!). Hence I'm using canned tomatoes/tomato paste which worked well.
You can make this vegan by using a vegan version of Worcestershire sauce.
The recipe requires 2 hours of simmering on the stove, so be prepared! I'd bet you could adapt this for the slow cooker- something like a few hours (3-5??) on low is where I'd start experimenting (although I wonder if you'd want the lid on or off?).
Mix the spice rub and set aside:
8 TB paprika or smoked paprika
4 TB white sugar
1 tea onion powder
Combine the following in large wide saucepan. (next time I want to try making in slow cooker for 4 hours on low- not sure how much adjustment is required for slow cooking the sauce.)
2 C pureed tomatoes (I used what I had which was 1 C ketchup, 6 oz tomato paste, some water and 28 oz diced canned tomatoes, pureed)
8 oz water
6 TB brown sugar
6 TB white sugar
1 TB black pepper
1/2 TB onion powder
1/2 TB dry mustard powder
2 TB lemon juice
2 TB Worcestershire sauce
4 TB of spice mix (See above)
Bring to boil, then simmer on low for 2 hours until thick and dark.