Ingredients
2 racks pork baby back ribs (about 4-1/2 pounds)1 teaspoon salt1/2 teaspoon pepper1 large onion, chopped1 cup picante sauce3/4 cup thawed apple juice concentrate1/2 cup ketchup1/3 cup packed brown sugar2 tablespoons Dijon mustard1 tablespoon soy sauce2 teaspoons hot pepper sauce
Preparation
Cut ribs into serving-size pieces; sprinkle with salt and pepper. Place ribs, meat side up, on a broiler pan. Broil 4-in. from the heat for 5-7 minutes or until browned.
Place onion in a 5- or 6-qt. slow cooker; top with ribs. In a small bowl, combine the remaining ingredients; pour over ribs. Cover and cook on low for 6-8 hours or until meat is tender.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Serve with ribs.
