Slow Cooker Barbecue Ribs

By Peggie

Slow-cooking tenderizes these saucy Southern-style ribs and permeates them with flavour. By using a slow-cooker, dinner is ready when you are, so an extra hour at the mall won't spoil a thing. Serve with mashed potatoes and saut? brussels sprouts.

Ingredients

• 3 lb (1.4 kg) pork back ribs, (2 racks)
• 4 tsp (18 mL) mesquite seasoning or Cajun seasoning
• 2 cups (500 mL) ketchup
• 1/2 cup (125 mL) wine vinegar
• 2 tbsp (30 mL) granulated sugar
• 2 tbsp (30 mL) Worcestershire sauce

Preparation

Step 1

rim any visible fat from ribs. If necessary, remove membrane from underside. Cut into 2-rib portions; place in large shallow glass dish.

In small bowl, stir together mesquite seasoning and 1/2 tsp (2 mL) each salt and pepper; rub all over ribs. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Place dish with ribs under broiler; broil until browned, about 5 minutes per side. Transfer to slow-cooker.

In bowl, whisk together ketchup, vinegar, sugar and Worcestershire sauce; add to slow-cooker, stirring to coat ribs. Cover and cook on Low until tender, 8 to 10 hours.

Additional information :

Variation
Shortcut Fall-off-the-Bone Ribs in Barbecue Sauce: Trim, cut and season ribs; place directly in slow-cooker. Pour sauce over ribs; cover and cook on High for 6 hours or until tender.