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Barbecue Pork Loin Ribs
Ready in: Over 5 hrs 
Difficulty: 3/5
INGREDIENTS:
***Ribs***
4 pounds pork loin back ribs or pork spareribs
1 teaspoon finely chopped fresh garlic
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 medium onions, sliced
***Barbecue Sauce***
1/4 cup firmly packed brown sugar
1/4 cup prepared mustard
1 bottle (14 ounce size) ketchup
2 tablespoons butter, melted
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon chili powder
DIRECTIONS:
Spray inside of a 4-5 quart slow cooker with non-stick cooking spray.
Season ribs with garlic, salt and pepper. Cut into 2 or 3 rib portions. Layer ribs and onions in slow cooker. Combine all barbecue sauce ingredients in med. bowl; pour over ribs.
Cover; cook on low for 8-10 hrs. or HIGH for 4-6 hrs. or until ribs are fork tender.
NUTRITION:
This Barbecue Pork Loin Ribs recipe from CDKitchen serves/makes 4
Recipe ID: 67526
REVIEWS:
Guest: cookluver 2012-01-21
When I was done making the b'b'q sauce, I knew just by tasting the sauce the ribs would be amazing! I, did, however, mix carrots and potatoes in the slow cooker. Wow, what a fantastic meal!
Guest: Anonymous 2011-05-29
My family of 9 loved this recipe. The sauce is easy to make and fantastic!
Guest: Ct mom 2009-05-26
Very good flavor. Plenty of liquid/sauce but not very thick. I laddled most out at the end of cooking and thickened it on the stove with a simple rue.
Guest: Anonymous 2010-10-02
Family loved it; took several servings. Left out the chili because grandchildren do not like peppery dishes
Guest: Anonymous 2008-12-21
The sauce was great, and I'll be using that again. But it didn't make enough to cover the ribs well. There didn't seem to be enough moisture in the cooker, so the ribs came out kinda dry. Next time, I'll skip the onions (didn't really add much flavor) and double the sauce, and layer it as ribs/sauce/ribs/sauce.
CDKitchen Note: Check your slow cooker lid to make sure it fits tightly. A properly working slow cooker will create enough liquid to keep the meat from drying out.
