I made these yesterday for my birthday and they were absolutely delicious, but they fell right off the bone before I could even get them out of the pot. That's not necessarily a bad thing of course. The kids didn't like the heat from the chili so I'll eliminate it next time but I thought the spice was just right. The only downfall was the browning in the oven prior to cooking. I don't think it made any difference at all and will be skipping that step next time. Of course I got this recipe from TasteBook and have it in my holiday cookbook for gifts already. Start your personal cookbook today and you'll be ready to rock this Christmas!
INGREDIENTS
- 4 pounds pork baby back ribs
- salt and pepper to taste
- 2 cups ketchup
- 1 cup chili sauce
- 1/2 cup packed brown sugar
- 4 tablespoons vinegar
- 2 teaspoons dried oregano
- 2 teaspoons Worcestershire sauce
- 1 dash hot sauce
- Preheat oven to 400 degrees F (200 degrees C).
- Season ribs with salt and pepper. Place in a shallow baking pan. Brown
in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat. - In a medium bowl, mix together the ketchup, chili sauce, brown sugar,
vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper.
Place ribs in slow cooker. Pour sauce over ribs, and turn to coat. - Cover, and cook on Low 6 to 8 hours, or until ribs are tender.
