Big hit for our 8 person dinner party. Paired it with my mashed potatoes and roasted vegetables (Brussels sprouts, turnips, yams, red onion, garlic-finished with a little balsamic vinegar) for a perfectly rounded meal. Greasy? I've heard others make this remark and here's the fix. Make these a day in advance, remove ribs and meat to a pan and cover with plastic wrap and foil and refrigerate. Place remaining sauce in fridge over night. The next day, remove fat layer that has congealed. I then take the sauce and transferred it to another pan at this point and finished it adding the seasonings. Transfer the ribs back to the now cleaned crock pot, separating even more of the fat, but keeping that wonderful jelly! Place the sauce over the ribs and put the crock pot back to warm 2 hours before you serve. Awesome! Present the ribs on platter. Ladle sauce as they like and then take the extra and place in bowl so your guests can add more at the table. They'll love it!
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Big hit for our 8 person dinner party. Paired it with my mashed potatoes and roasted...