Ingredients:
4 lbs. pork baby back ribs
salt and pepper, to taste
2 cups ketchup
1 cup chili sauce
1/2 cup packed brown sugar
4 tbsp. vinegar
2 tsp. dried oregano
2 tsp. Worcestershire sauce
1 dash hot sauce
Preheat oven to 400 degrees. Wash and season ribs with salt and pepper. Place ribs in a shallow baking pan and brown them for 15 minutes in oven. Turn over, and brown 15 more minutes. When cool enough to handle, transfer to slow cooker.
In a medium bowl, combine ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire, hot sauce, salt, and pepper. Pour sauce over the ribs, coating them thoroughly. Cover slow cooker and cook ribs on low for 6-8 hours, or until ribs are tender.
Tips:
We found that the ribs literally fell off the bone after about 6 hours, so I turned to warm setting until dinner time and broiled for a few minutes before dinner to crisp a bit.
Source: Recipes from the 17th Airlift Squadron Cookbook
