Prep Time: 10 MINS Cook Time: 8 HRS Total Time: 8 HRS
Servings: 6 servings
3 1/2 to 4 pounds pork ribs – cut into individual ribs (spare ribs, baby back, or country-style will all work with this method; I used baby back)
1 cup ketchup
1/2 cup molasses
2 tablespoons apple cider vinegar
1/2 teaspoon hot sauce
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Spray a 6-quart or larger slow cooker with nonstick spray. Add the ribs in an even layer.
In a small bowl or large measuring cup, stir together the ketchup, molasses, vinegar, hot sauce, chili powder, garlic powder, salt, and pepper. Pour half of the sauce over the ribs, then cover the sauce bowl and save the rest in the refrigerator.
Cover the ribs and cook on low for 8 hours, until they are cooked and ultra-tender. Serve immediately with the reserved sauce.
serving: 1(OF 6), WITHOUT ADDITIONAL SAUCE, calories: 702KCAL, carbohydrates: 11G, protein: 40G, fat: 42G, saturated fat: 16G, polyunsaturated fat: 0G, monounsaturated fat: 0G, trans fat: 0G, cholesterol: 175MG, sodium: 625MG, potassium: 0MG, sugar: 11G, vitamin a: 0IU, vitamin c: 0MG, calcium: 0MG, iron: 0MG
Original source: https://www.wellplated.com/crockpot-ribs/