A sweet, rich sauce makes these ribs so tender that the meat literally falls off the bones. And the aroma is wonderful. Yum! —Tanya Reid, Winston-Salem, North Carolina
- 4-1/2 pounds pork baby back ribs
- 1-1/2 teaspoons pepper
- 2-1/2 cups barbecue sauce
- 3/4 cup cherry preserves
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- Cut ribs into serving-size pieces; sprinkle with pepper. Place in a 5- or 6-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low for 6-8 hours or until meat is tender. Serve with sauce. Yield: 5 servings.
Originally published as "Secret's in the Sauce" BBQ Ribs in Taste of Home August/September 2009, p41
Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.
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