Put these on before you leave for work, or cook them overnight and refrigerate until dinnertime. If you make this recipe a day ahead, refrigerate overnight and remove fat from the sauce before reheating. If you reheat in the microwave, use 50% power.
Southern Living JANUARY 2007
1. Cut ribs apart, if necessary, and trim excess fat; sprinkle 1 tsp. salt evenly over ribs.
2. Stir together remaining 1 tsp. salt, onion, and next 9 ingredients until blended. Pour half of onion mixture into a 5-qt. slow cooker. Place ribs in slow cooker, and pour remaining mixture over ribs.
3. Cover and cook on HIGH 6 to 7 hours or until ribs are tender. Garnish, if desired.
Note: For testing purposes only, we used A.1. Steak Sauce.
Go to full version of