| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Entree, Carnivore, Pork, Crock |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Balsamic vinegar |
| 1 |
tb |
Dijon mustard |
| 1 |
tb |
Worcestershire sauce |
| 2 |
tb |
Brown sugar |
| 1 |
tb |
Soy sauce |
| 1/4 |
ts |
Dried red pepper flakes |
| 1 |
ts |
Gingerroot, fresh, grated |
| 1/2 |
ts |
Liquid smoke |
| 1 |
c |
Chili sauce |
| 1/4 |
c |
Green onions; chopped |
| 4 |
lb |
Spareribs, cut in single ribs |
INSTRUCTIONS
Use chili sauce that is similar to ketchup, not the hot spicy variety with
chile peppers.
In medium bowl, combine all ingredients except ribs. Dip each rib into
sauce. Place coated ribs in cooker. Pour remaining sauce over ribs in pot.
Cover and cook on LOW 5-6 hours or until meat is tender.
Per serving: Cal 542; Prot 36g; Carb 17g; Fat 36g; Chol 143mg; Sodium
948mg
Crockery Favorites, Mable Hoffman
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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