Wednesday, April 1, 2015

Tangy Ribs - Michelle Wiles



TANGY RIBS

Ingredients

¾ CUP VINEGAR

½ CUP KETCHUP

2 TABLESPOON SUGAR

2 TABLESPOONS WORCESTERSHIRE SAUCE

1 GARLIC CLOVE (MINCED)

1 TEASPOON MUSTARD

1 TEASPOON SALT

1 TEASPOON PAPRIKA

½ TEASPOON PEPPER

2 POUNDS PORK SPARERIBS

1 TABLESPOON OIL

Directions

COMBINE FIRST 9 INGREDIENTS IN A SLOW COOKER. 

CUT RIBS INTO SERVING SIZE PIECES AND BROWN IN OIL.

PLACE IN SLOW COOKER.

COVER AND COOK ON LOW FOR 4 to 6 HOURS OR UNTIL TENDER.



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