Prep Time 10 minutes
Cook Time 6 to 8 hours (LOW) • 3 to 4 hours (HIGH)
YIELD Makes 4 servings
|2||pounds pork baby back ribs|
|1||teaspoon black pepper|
|2‑1/2||cups barbecue sauce (not mesquite flavored)|
|1||jar (8 ounces) cherry jam or preserves|
|1||tablespoon Dijon mustard|
|Additional salt and black pepper (optional)|
Slow Cooker Directions
- Trim excess fat from ribs. Rub 1 teaspoon pepper over ribs. Cut ribs into 2-rib portions; place in slow cooker.
- Combine barbecue sauce, jam, mustard and 1/4 teaspoon salt in small bowl; pour over ribs.
- Cover; cook on LOW 6 to 8 hours or until ribs are tender. Season with additional salt and pepper, if desired. Serve ribs with sauce.
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