RECIPE REVEIW CROCK POT RIBS

This is the second recipe I have made out of THE RECIPE HALL OF FAME COOKBOOK II by Quail Ridge Press.

The recipe calls for pork spareribs.  I substituted country style ribs.  It turned out good, but it would have been better if I would have used the spareribs.  Once you get to know me, you will understand that I don't follow recipes exactly.  Some times it works, sometimes it doesn't!

The ribs are a snap to make.  It's so easy.  You just dump most of the ingredients in the Crock Pot and let it do it's thing.

The sauce for these ribs is a Carolina Style, Eastern Carolina style to be more exact.  It has a vinegar based sauce.  The final product is not a dry rub nor a sticky sauce, but a tomatoey - vinegary mix.  It is delicious and every bit of the meat was infused with the flavor.

3/4  - 1 CUP WHITE VINEGAR

1/2 CUP KETCHUP

2 TBSP SUGAR

2 TBSP WORCESTERSHIRE SAUCE

1 GARLIC CLOVE, MINCED

1 TSP DRY MUSTARD

1 TSP PAPRIKA

1/2 TSP SALT

1/8 TSP PEPPER

2 LBS PORK SPARERIBS

1 TSBSP VEGETABLE OIL

COMBINE FIRST NINE INGREDIENTS IN A SLOW COOKER.  CUT RIBS INTO SERVING SIZE PIECES.  BROWN IN SKILLET IN OIL.  ADD BROWNED RIBS TO SLOW COOKER AND COOK ON LOW 4 - 6 HOURS, OR UNTIL TENDER.