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Ingredients Jump to Instructions ↓

  1. 1 rack pork baby back ribs (2-1/2 pounds)

  2. 2 tablespoons canola oil

  3. 1 medium onion, thinly sliced

  4. 1/2 cup apricot preserves

  5. 1/3 cup beef broth

  6. 3 tablespoons white vinegar

  7. 2 tablespoons Worcestershire sauce

  8. 1 tablespoon brown sugar

Instructions Jump to Ingredients ↑

  1. Cut the ribs into five servings. In a Dutch, brown ribs in oil in batches. Place onion in a 5-qt. slow cooker; top with ribs. In a small bowl, combine the remaining ingredients. Pour over ribs. Cover and cook on low for 6-7 hours or until meat is tender. Yield: 5 servings.

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