Crock Pot Smoky Country Style BBQ Ribs

3-4 pounds ribs

1 large yellow onion, sliced in rings

1/2 cup brown sugar

1 teaspoon chili powder

1 teaspoon black pepper

1 teaspoon Kosher salt 

 1 (12-ounce) bottle chili sauce (in the ketchup aisle)

1/4 cup balsamic vinegar

2 tablespoons Worcestershire sauce (read labels for gluten. Lea & Perrins, made in the USA is GF)

4 chopped garlic cloves

1/2 to 1 teaspoon Tabasco Sauce

1/4 teaspoon Liquid Smoke

The Directions.

Use a 6-quart or larger slow cooker. Cut the rack of ribs in half with a large knife or poultry scissors and make sure they fit all the way in the cooker, with the lid on. Now take them out.

Place the sliced onion in your pot, then put the ribs back in. 

Combine the dried ingredients: brown sugar, chili powder, salt, and pepper in a small bowl. 

Rub this mixture all over the ribs.

Wash your hands well.

Now combine the wet ingredients: chili sauce, balsamic vinegar, Worcestershire sauce, garlic, Tabasco, and Liquid Smoke. 

Pour this mixture evenly over the top of your ribs.

Cover and cook on low for 6-7 hours, or until the meat is tender, and has begun to pull away from the bone. 

The longer you cook the meat, the more tender it will become. 

Before serving, flip the ribs over a few times to get all sides nice and saucy.

Shared by Debbie McLean Warner