| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Meats, Crockpot |
3 |
Servings |
INGREDIENTS
| 3/4 |
|
To 1 cup vinegar |
| 1/2 |
c |
Ketchup |
| 2 |
tb |
Sugar |
| 2 |
tb |
Worcestershire sauce |
| 1 |
|
Garlic clove, minced |
| 1 |
ts |
Ground mustard |
| 1 |
ts |
Paprika |
| 1/2 |
|
To 1 tsp. salt |
| 1/8 |
ts |
Pepper |
| 2 |
lb |
Pork spareribs |
| 1 |
tb |
Vegetable oil |
INSTRUCTIONS
Combine the first nine ingredients in a slow cooker. Cut ribs into
serving-size pieces; brown in skillet in oil. Transfer to slow cooker.
Cover and cook on low for 4-6 hours or until tender. Yield 2-3 servings.
Typed in MMFormat by cjhartlin@msn.com Source: Taste of Home Quick Cooking
Posted to MM-Recipes Digest V5 #027 by "Henry Ackerman2"
<henacker@shaw.wave.ca> on Jan 27, 1998
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