November 16th, 2012
by LeeAnne Wright
Place ribs meat-side down on a cutting board and cut into individual ribs. Place ribs in the slow cooker.
Combine remaining ingredients in a bowl and whisk together. Pour over ribs and toss to coat. Slow cook on low for 8 hours or on high for 5 hours.
Remove ribs from slow cooker and place on a sheet pan. Strain sauce and skim off surface fat. Transfer sauce to a pot over medium heat, and reduce to thicken. Set oven to broil, brush ribs with thickened sauce and broil 2 minutes per side to crisp. Serve ribs piled on a platter with extra sauce for dipping.
863 calories, 54 g fat, 74 mg calcium, 807 mg sodium, 54 g carbohydrates, 0 g fibre, 37 g protein. Excellent source of vitamins B6, B12 and D, niacin, phosphorus, potassium, riboflavin, selenium, thiamine and zinc; good source of iron; source of calcium and omega-6.