Slow Cooker Pork Ribs

by Verlie Cox

4½-5 lbs Pork Ribs Ask the butcher cut them to 3"-4" long
1 cp Flour
1 tsp Table Salt
½ tsp Black Pepper
½ cp Brown Sugar
1 Lg Yellow Onion, diced small
¼ cp Prepared Salsa
cp Worcestershire Sauce
6 cloves Garlic, minced
¾ cp Beef Broth
¾ cp Vegetable Broth
cp Butter
1 tsp Red Chili Powder
½ cp Red Wine Vinegar
¼ cp Tomato Ketchup
1 Bay Leaf
½ cp Water

In plastic resealable bag, combine flour, salt and pepper. Seal and knead bag until well blended. Add ribs and toss gently until well coated.

In Lg Skillet (12"-14"), brown ribs in melted butter on all sides. Remove the ribs from the skillet, and place them into a 5-6 qt slow cooker. Add diced onion and minced garlic to the skillet, and saute for 2 minutes. Add all of the remaining ingredients to the skillet, stir and cook on medium until just boiling. Pour this mixture over the ribs in the slow cooker, add Bay Leaf, and cook on medium heat for 8 hours, or until pork is tender and begins to fall away from bones. Remove Bay Leaf after 2 hours. Add water if mixture becomes too dry, being careful not to cause sauce to become too thin.

8 servings