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Corkie’s Ribs
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3 to 4 lbs. pork spareribs
1 can (10 1/2 oz.) tomato soup
1/3 c. cider vinegar
1/3 c. brown sugar
1 tbsp. soy sauce
1 tsp. chili power
1/2 tsp. salt
1/2 tsp. pepper
6 red potatoes
6 carrots, peeled and cut lengthwise in half
2 medium onions, quartered
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Ribs must cook on low for 12 hours. Around 8:00 AM in the morning place cut-up ribs into slow cooker set to LOW and cook for 8 hours. Do not remove cover during this time as too much heat will escape. Pour into a large pot the tomato soup (save empty can), vinegar, brown sugar, soy sauce, chili power, salt and pepper. Heat to boiling. Add potatoes, carrots and onions. Heat to boiling and simmer for 10 minutes.
Remove cover from slow cooker and pour liquid fat into empty tomato can. Because of the quantity of fat, you might need a second can to hold all of the fat. Now put the ribs down flat on the bottom of the slow cooker and pour contents of large pot over the ribs. Put cover back on slow cooker and cook for another 4 hours on low setting.
To test if potatoes are done, stick with a fork. Should go in easily. If not, cook for another hour. Now unplug cooker. We usually allow ribs to stay in slow cooker (with heat off) for 1/2 hour before serving. Serves 4. |
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