Tender and Tangy Ribs
1 cup water
1/3 cup vinegar
1/2 cup ketchup
1/2 cup sugar
2 tablespoons Worcestershire sauce
1 garlic clove, minced (optional)
1 teaspoon ground mustard
1 teaspoon paprika
1 teaspoon salt
1/8 teaspoon pepper
2 pounds pork spareribs
1 tablespoon vegetable oil
Combine the first ten ingredients in a slow cooker.
Cut ribs into serving-size pieces; brown in a skillet in oil.
Transfer to slow cooker. Cover and cook on low for 4-6 hours or until tender.
Serve at noon or let them cook all day for falling-off-the-bone tenderness.
Yield: 2 to 3 servings
