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Slow-Cooker Barbecue Ribs

Reviewed: Feb. 27, 2013
Reviewers should take a collective bow on this recipe. Bottom line: absolutely great ribs! Can't wait to make this recipe again. But, as with the great majority, I changed the recipe -- having read a number of these reviews. I substituted my own favorite BBQ sauce (KC Masterpiece) for 2 cups of ketchup. I then substituted ketchup for 1 cup "Chili Sauce" (after a review of what is "Chili Sauce" where "Heinze Chili Sauce" seems to be the answer). I added a tablespoon of Stubb's liquid hickory smoke and that's it. Browning in the oven for 15 minutes on each side before the crockpot is brilliant. Better than the "simmer" dressing that some mentioned. I saw no need to brown again after slow cooking. "Low" heat is best (as prescribed) -- took only 5 hours. I chose "Baby Back" ribs among several choices, taking the butcher's suggestion. Really, really good result!
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