Barbecued Country Ribs - In a Crock Pot

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 spareribs

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

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