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CROCK POT RIBS
THEY WILL MELT IN YOUR MOUTH Ingredients
- 3/4-1 CUP VINEGAR
- 1/2 CUP KETCHUP
- 2 TABLESPOONS SUGAR
- 2 TABLESPOONS WORCESTERSHIRE SAUCE
- 1 GARLIC CLOVE, MINCED
- 1 TEASPOON DRY MUSTARD
- 1 TEASPOON PAPRIKA
- 1/2-1 TEASPOON SALT
- 1/8 TEASPOON PEPPER
- 2 POUNDS PORK SPARERIBS
- 1 TABLESPOON VEGETABLE OIL
Directions
- COMBINE FIRST NINE INGREDIENTS IN A SLOW COOKER.
- CUT RIBS INTO SERVING-SIZE PIECES
- BROWN IN SKILLET IN THE OIL
- ADD BROWNED RIBS TO SLOW COOKER AND COOK ON LOW 4-6 HOURS, OR UNTIL TENDER.
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