1 1/2 cups,
prepared hickory-flavored barbecue sauce
1/2 cup, apricot-pineapple jam
1 tablespoon, soy sauce
3 3/4 to 4 pounds, boneless country-style pork
In a medium size bowl, mix together 3/4 cup of the
barbecue sauce (reserving the remaining half of the sauce), the jam, and
the soy sauce, stirring until well blended.
Place a layer of the ribs in an (about 4-quart
size) electric slow cooker. Pour over 1/3 of the sauce mixture. Top with
another layer of ribs and pour over half of the remaining sauce.
Finally, top with the remaining ribs and pour on the remaining sauce.
Cover and cook on the low heat setting for 8 1/2 to 9 hours, or until
the ribs are tender.
Remove the ribs to a serving dish. Skim off and
discard any fat from the sauce in the slow cooker. Stir in the remaining
(reserved) 3/4 cup barbecue sauce to the sauce in the slow cooker. Pass
the sauce to spoon over the ribs.
For a thicker sauce to serve with the ribs,
discard half of the sauce remaining in the slow cooker before adding the
remaining 3/4 cup barbecue sauce