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"These ribs are so simple to prepare," confides Denise Hathaway Valasek of Perrysburg, Ohio. "Just brown them, then combine with the sauce ingredients in your slow cooker. Serve them at noon...or let them cook all day for falling-off-the-bone tenderness."
Nutritional Facts 1 serving (1 cup) equals 689 calories, 48 g fat (16 g saturated fat), 170 mg cholesterol, 1,110 mg sodium, 22 g carbohydrate, 1 g fiber, 42 g protein.
Originally published as Tender N Tangy Ribs in Quick Cooking May/June 1998, p44
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Reviewed on Jun. 22, 2011 by NikBri
I didn't provide a rating because I changed a couple of things...I used brown sugar and only 1/4 cup vinegar. Without all that vinegar, I could have eaten the sauce out of the measuring cup before I even put it in the slowcooker. I made it for my husband for Father's day... For hours after he ate it, all I heard was "thank you, thank you ,thank you! I love you". After years of seldom cooking, his vast enjoyment of the first ribs I have ever cooked has inspired me to enjoy cooking again. :)
Reviewed on Jun. 16, 2010 by lurky27
We used brown sugar and apple cider vinegar and they turned out great.~ Theresa
We used brown sugar and apple cider vinegar and they turned out great.
~ Theresa
Reviewed on Sep. 21, 2009 by cherrylady
I think we like tangy, but all we could taste was the vinegar! I think it needed some brown sugar. This is not a keeper for me.
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