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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