Prep Time: 10 minutes
Cook Time: 7 hours, 10 minutes
Total Time: 7 hours, 20 minutes
- 1 cup packed light brown sugar
- 1-1/2 cups honey
- 1/4 cup cider vinegar
- 1/4 cup Worcestershire sauce
- 4 garlic cloves, crushed and peeled
- 1 Tablespoon salt
- 2 teaspoons ground ginger
- 2 teaspoons Tabasco
- 6 pounds spareribs
Divide the spareribs between 2 (2-gallon) resealable plastic bags. Pour half the marinade into each bag, press out air and seal. Refrigerate for 12 to 24 hours. Turn over two or three times while marinating.
Place the ribs and marinade in slow-cooker; marinade will not cover all the ribs. Cover and cook on Low for 7 to 8 hours. About halfway through cooking time, carefully reverse ribs so that they all cook part of the time in the liquid. Meat is done when it is tender and falling off the bone.
Yield: 6 to 8 servings.
Per serving: Cal 492 (60% fat), Fat 32 g (12 g sat), No fiber, Chol 129 mg, Sodium 314 mg, Carb 18 g, Calcium 59 mg
Recipe Source: Slow Cooker Cooking by Lora Brody (Wm Morrow)
Reprinted with permission.