HONEY-GLAZED SPARERIBS
Source: Slow Cooker Cooking by Lora Brody

You will need a large, 5 to 6-quart slow cooker for this recipe.

1 cup packed light brown sugar
1 1/2 cups honey
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
4 cloves garlic, peeled and crushed
1 Tablespoon salt
2 teaspoons ground ginger
2 teaspoons Tabasco
6 pounds spareribs

In a medium, nonreactive saucepan, slowly heat the brown sugar, honey, vinegar, and Worcestershire sauce until the sugar is completely dissolved. Remove pan from heat and add garlic, salt, ginger and Tabasco. Stir until completely combined. Let cool to room temperature.

Divide spareribs between 2 jumbo (2-gallon) heavy-duty resealable plastic bags. Pour half the marinade into each bag, press out the air; seal bags.

Place bags in a large roasting pan and refrigerate for 12 to 24 hours. Turn the bags over 2 to 3 times during marinating so the ribs season evenly.

Transfer the ribs and the marinade to the insert of the slow cooker; marinade will not cover all the ribs. Cover and cook on low for 7 to 8 hours. About halfway through the cooking time, carefully reverse the ribs so that they all cook part of the time in the liquid. The meat is done when it is tender and falling off the bone.

Spoon fat from sauce and pour in gravy boat before servings.

Servings: 6 to 8