I think I need a new slow cooker. This came out kinda tough for me. But the flavor was good.

I also used a fat free italian and added more vinegar, I let them marinate for 24 hours and felt like they could have soaked more.

This was better than in a restaurant. I used bone in ribs. I didnt use the flour and butter step. I didnt have red wine vinegar so I used apple cider vinegar I also used chicken broth instead of beef broth and added horseradish instead of chili powder. I baked it in a deep casserole dish at 180 degrees when I got home around 5 hours after I put it in, they were so tender I took them out. I transferred all the liquid to a big measuring cup and put it in the freezer to skim off all the fat. THere WAS alot. I made red skinned garlic mashed to accompany it .

I take the whole slab of ribs and remove the thin membrane of the back. My family loves falling off the bone Ribs. I bake 3 slabs of ribs cut into 4 bone sections and wrap in aluminum foil rubbed with BBQ sauce, put on a large baking sheet(It will be messy) @ 190-200 degrees for about 4 hours then take unwrap them and put on grill for 7-10 min with more BBQ.

This recipe definately needs some tweaking. I made it once following step by step and the sauce was WAY too thick for me. The 2nd time I made it I used panko bread crumbs instead of the rice flour. I also used the same recipe for the sauce but added a few ingredients, I also put them into a sauce pan on Low heat. I added a little little splash of Grand Manier and then slowly stirred in 1% milk to get the sauce to a thinner consitency that I like. I mixed butter and brown sugar and melted it in the microwave then tossed the walnuts in and spread it all on a cookie sheet bake it on 400 for about 5 min. Yummy!!

HeLlo. When my mom made this it came out very JUICY and tender. Im sorry if I speld things rong.

We really enjoyed this recipe. I tweaked it a bit by putting 4 halves of onions under the chicken with the breast side down. I dont use alot of fat for cooking so to give the chicken flavor, I pulled apart the skin and put as much light lemon flavored yogurt as I could. I also put some sage, garlic and lemon in the cavity. Under the chicken I put uncooked wild rice with a 1/4 cup water. Cooked it on low for 7 hours. The rice had all the flavors of the chicken. Delicious.