2 tb Balsamic vinegar
1 tb Dijon mustard
1 tb Worcestershire sauce
2 tb Brown sugar
1 tb Soy sauce
1/4 ts Dried red pepper flakes
1 ts Gingerroot, fresh, grated
1/2 ts Liquid smoke
1 c Chili sauce
1/4 c Green onions; chopped
4 lb Spareribs, cut in single
-ribs
Use chili sauce that is similar to ketchup, not the
hot spicy variety with chile peppers.
In medium bowl, combine all ingredients except ribs.
Dip each rib into sauce. Place coated ribs in cooker.
Pour remaining sauce over ribs in pot. Cover and cook
on LOW 5-6 hours or until meat is tender.
Per serving: Cal 542; Prot 36g; Carb 17g; Fat 36g;
Chol 143mg; Sodium 948mg
