Categories: Crock pot, Not tried

Ingredients

• 4 lbs pork baby-back ribs
• Salt & pepper to taste
• 2 cups bottled or homemade BBQ sauce
• 1 cup ketchup
• 1/3 cup light brown sugar, firmly packed
• 3 tbs red wine vinegar
• 2 tsp dried oregano
• 2 tsp Worcestershire sauce
• 1 dash hot sauce

Directions

1. Season ribs to taste with salt and pepper.

2. In a medium bowl, mix together the BBQ sauce, ketchup, 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.

3. Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

4. To serve immediately, see instructions below. Or allow ribs to cool, wrap them tightly in tin foil and refrigerate for up to 3 days.

5. Last Minute Assembly:

6. Preheat oven to 375 degrees. Place ribs on foil-wrapped baking sheet and baste with some additional BBQ sauce. Bake for approximately 20 minutes or until ribs are heated through and you start to see some caramelization of the sauce

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