Barbecued Anything, Slow Cooker

By MarieR

Ingredients

• 1/2 cup (4-ounces) ketchup
• 2 tablespoons brown sugar packed
• 1/4 cup (2-ounces) bottled steak sauce
• 1/4 cup (2-ounces) mustard (honey mustard is good)
• 2 tablespoons vinegar, wine, apple or white
• 1/2 cup season salt
• 1/4 teaspoon liquid smoke
• 1/2 medium **onion minced

Details

Servings 1

Preparation

Step 1

Preheat oven to 400 degrees F, rack in the middle position.
Spray a 5-quart or 6-quart crock-pot with Pam 4 to 5 pounds ribs, cut up into 2-rib servings
** (If in a hurry, use dried chopped onion)
MY NOTE: I never cook ribs without pre steaming them first. Just place a rack of any kind ( one that will hold the ribs) over simmering hot water.
Place the ribs on a rack in a baking pan and brown them at 400 degrees F. for 15 minutes. Turn them over and brown them on the other side for an additional 15 minutes. Drain off the fat.
Combine the sauce ingredients in a large bowl. Place the ribs in the crock-pot and pour on the sauce. Cover and cook on LOW for 6 to 8 hours.
These ribs are great cooked entirely in the slow cooker. If you want to use your grill, pre-cook them in the crock-pot for 5 hours, refrigerate them, and finish them up outside on the grill..


This barbecue sauce also works for chicken or sausage cooked entirely on the grill. For chicken, it's even better if you leave out the steak sauce and increase the mustard to 1/2 cup.
The secret is slow cooking the meat in the crock-pot-that's what makes it so tender and tasty.