SPICY COUNTRY RIBS
4 pounds pork country ribs
½ cup onion, finely chopped
½ cup ketchup
½ cup cider vinegar
¼ cup brown sugar
1 teaspoon salt
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1 teaspoon dried oregano
Combine the onion, ketchup, vinegar, brown sugar, salt, Worcestershire,
chili powder and oregano in a 4 to 6 quart slow cooker.
Stir in the ribs.
Cook on low heat 6 hours or on high heat for 3 1/2 hours.
Using tongs, remove the ribs from the cooker and arrange on a broiler pan.
Preheat the broiler.
Pour the juices from the slow cooker into a bowl and place in the freezer for
10 minutes to hasten the separation of the fat.
Remove and discard the fat.
Pour the defatted juices into a sauce pan; bring to a boil over high heat
until mixture is reduced by half, about 15 minutes.
Broil the ribs 6 inches from the heat until browned.
Serve ribs with the sauce.