SUPREME SPARERIBS

Jennifer E.

Already have cooked noodles, rice or potatoes (for mashing) cooked so all you have to do is reheat.

Spray the crock pot with oil or Pam--not solid shortening.
2-3 lbs of country (no bone) spare ribs, cut apart in 1" widths and 3-4" lengths
1-2 bottles of chili sauce (the more the finely chopped veggies in it, the better: green pepper, tomatoes, onions, garlic, etc.)
Add only 1 cup or less water. (I like it less because there is a lot of fluid in the meat that comes out in juice while cooking. Put in water a little at a time to make sure there is expansion room before the top edge for juices that will come out of the meat.)

Put the crock pot on low for 8-10 hours (however long it is from the time you are ready to go out the door in the morning and come back from work 9 hours or more later. If you don't mind the aroma, you can cook it all night while you sleep. The meat will be extremely tender.

Skim off the fat if you see it floating.

Serve over rice or mashed potatoes with coleslaw on the side.

You can use "hot" chili sauce or barbecue sauce. You can change the flavor by using different kinds of "sauces" with a tomato base.

You can shred the meat and put inside tortillas or use as a base for Shepherds' Pie.