Fall-off-the-Bone Ribs in Barbecue Sauce

By Deeee

Ingredients

• 3 lb (1.5 kg) pork back_ribs (2 racks)
• 4 tsp (20 mL) mesquite or Cajun_seasoning
• 2 cups (500 mL) ketchup
• 1/2 cup (125 mL) wine_vinegar
• 2 tbsp (25 mL) granulated_sugar
• 2 tbsp (25 mL) Worcestershire_sauce

Preparation

Step 1

Trim 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.