6 lbs spareribs
1 cup packed light brown sugar
1 1/2 cups honey
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
4 garlic cloves, peeled and crushed
1 TBSP salt
2 tsp ground ginger
2 tsp Tabasco
In a medium, nonreactive saucepan, slowly heat brown sugar, honey, vinegar, and Worcestershire sauce until sugar is completely dissolved. Remove from heat and add garlic, salt, ginger, and Tabasco. Stir until completely combined. Let cool to room temperature.
Divide the spareribs between 2 (2-gallon) resealable plastic bags. Pour half the marinade into each bag, press out air and seal. Freeze until ready to cook.
*When ready to prepare: Let thaw for 12-24 hours - turn over two or three times while thawing/marinating. Place the ribs and marinade in the slow cooker, marinade will not cover all the ribs. Cover and cook on LOW for 7-8 hours. About halfway through cooking time, carefully reverse ribs so that they all cook part of the time in the liquid. Meat is done with it is tender and falling off the bone.
**This is another DELICIOUS recipe!!**
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