Ingredients
1 1/3
cups ketchup
3/4
cup chili sauce
2/3
cup packed brown sugar
1/4
cup cider vinegar
3
tablespoons Worcestershire sauce
3
tablespoons Dijon mustard
2
tablespoons lemon juice
1
tablespoon liquid smoke
4
lb pork baby back ribs, cut into 3-rib sections
3/4
teaspoon salt
1/4
teaspoon pepper
Preparation
In medium bowl, mix all sauce ingredients; set aside.
Spray 5- to 6-quart slow cooker with cooking spray. Sprinkle pork with salt and pepper. Place pork in slow cooker. Spoon about 1 1/2 cups sauce evenly over sections. Reserve remaining sauce; refrigerate.
Cover; cook on Low heat setting 6 to 7 hours (or on High heat setting 3 hours to 3 hours 30 minutes) or until almost tender.
Remove pork from slow cooker; drain and discard cooking liquid. Return pork to slow cooker; spoon reserved sauce evenly over each section. If cooking on High heat setting, reduce to Low. Cover; cook 1 hour longer.
