So good I had it for breakfast too. :D

Reviewed On: Nov. 19, 2009

These ribs are great! I substituted red wine vinegar with apple cider vinegar. I omitted the flouring step, and instead just pan seared the ribs in the mixture of butter, onion, garlic, and spices. When I put the liquids in the slow cooker I dumped the skillet drippings in also. I used bone-in ribs, by dinnertime the meat fell right off the bones. I skimmed the fat out of the cooker, and mixed the liquid below it with roux to make a very nice rib sauce, which I then poured over the cleaned and de-boned meat. It was fantastic and I will definitely make these again!

Reviewed On: Sep. 30, 2009