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Ingredientes
- 3/4-1 CUP VINEGAR
- 1/2 CUP KETCHUP
- 2 TABLESPOONS SUGAR
- 2 TABLESPOONS WORCESTERSHIRE SAUCE
- 1 GARLIC CLOVE, MINCED
- 1 TEASPOON DRY MUSTARD
- 1 TEASPOON PAPRIKA
- 1/2-1 TEASPOON SALT
- 1/8 TEASPOON PEPPER
- 2 POUNDS PORK SPARERIBS
- 1 TABLESPOON VEGETABLE OIL
Direcciones
- COMBINE FIRST NINE INGREDIENTS IN A SLOW COOKER.
- CUT RIBS INTO SERVING-SIZE PIECES
- BROWN IN SKILLET IN THE OIL
- ADD BROWNED RIBS TO SLOW COOKER AND COOK ON LOW 4-6 HOURS, OR UNTIL TENDER.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 4 servings | |
| Calories 544 | |
| Calories from Fat 367 | 67% |
| Total Fat 40.77g | 51% |
| Saturated Fat 12.23g | 49% |
| Trans Fat 0.44g | |
| Cholesterol 127mg | 42% |
| Sodium 999mg | 42% |
| Potassium 623mg | 18% |
| Total Carbs 16.6g | 4% |
| Dietary Fiber 0.4g | 1% |
| Sugars 14.26g | 10% |
| Protein 25.26g | 40% |
