Categories: dinner, nondairy

Ingredients

• 2 pounds pork baby back ribs
• 1 teaspoon black pepper
• 2 1/2 cups barbecue sauce (not mesquite-flavored)
• 1 jar (8 ounces) cherry jam or preserves
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt

Directions

1. Trim excess fat from ribs.

2. Rub 1 teaspoon black pepper over ribs.

3. Cut ribs into 2 rib portions; place into the crock-pot slow cooker.

4. Combine barbecue sauce, jam, mustard and salt in small bowl; pour over ribs.

5. Cover; cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours or until ribs are tender.

6. Taste and adjust seasonings with additional salt and pepper, if desired.

7. Serve ribs with sauce

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