Sweet And Saucy Ribs 2 pounds pork baby back ribs
1 teaspoon black pepper 2 1/2 cups barbecue sauce (not mesquite flavor) 1 (8 ounce) jar cherry jam or preserves 1 tablespoon Dijon mustard 1/4 teaspoon salt Trimm excess fat from ribs. Rub 1 teaspoon pepper over ribs. Cut into 2 rib portions and place in 3 to 4 quart slow cooker. Combine remaining ingredients in a small bowl. Pour over ribs, making sure that each piece gets a good amount of sauce. Cover; cook on low for 6 to 8 hours, or on high for 3 to 4 hours, or until ribs are tender. Variation: Try using different flavors of jam/preserves, such as apricot, plum, or grape. Makes 4 servings. Mama's Corner. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
