Courtnay's Crock-Pot Ribs *(GOOD)*

By carvalhohm2

Ingredients

• 1 rack baby back ribs (about 2 pounds)
• 1 bottle (12 ounces) chili sauce
• 1/2 cup packed dark brown sugar
• 2 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot sauce, such as Frank's RedHot or Texas Pete

Details

Servings 4
Adapted from webmailb.netzero.net

Preparation

Step 1

1. Cut the rack of ribs in half. Place one half rack of ribs in the bottom of a slow cooker.

2. Place the chili sauce, brown sugar, balsamic vinegar, Worcestershire sauce, and hot sauce in a small bowl and stir to combine. Spoon half of the sauce over the ribs in the slow cooker. Place the remaining half rack of ribs on top and spoon the remaining sauce over it.

3. Cover the slow cooker and set the power to low. Cook the ribs until they are very tender, 6 to 8 hours. Remove the ribs from the sauce, cut each half rack in half, and serve with the sauce on the side.

Money Saver: Look for specials on baby back ribs and when their price drops or you see a buy-one, get-one-free, load up the freezer. Thaw the ribs overnight in the refrigerator.

Razzle-Dazzle: If you want to crisp the ribs before serving, place them in a single layer on a baking sheet and bake them in a 425°F oven until crispy, 4 to 5 minutes.

The recipe works with baby back ribs or chicken thighs, and the result is always fall-apart tender. It's a pretty simple recipe as the only mixing is throwing together the five sauce ingredients in a slow cooker, but even this little bit of work far exceeds the taste of bottled premade barbecue sauce. And you can adjust the seasoning as you like, adding more hot sauce or more balsamic vinegar, tossing in a few garlic cloves or sliced onion.

If you don't have a Crock-Pot, rest assured the recipe works just as well made in a cast-iron Dutch oven like one from Le Creuset. Bake the ribs, covered, at 250 degrees F for four hours, then remove the lid, increase the temperature to 375 degrees F, and bake them for thirty minutes longer.