Crockpot Monday - Slow Cooker Ribs

My goal lately has been to find ways to de-stress my life as much as possible.  In my quest for some new found peace (and quiet if someone could get my kids to cooperate), I have decided to incorporate meal planning into our lives.  My oldest son has been thrilled with this decision. He is such a fan that on a trip to his school last week, I saw his school nurse who mentioned my son was talking to her about the "weekly menu" .  Apparently I'm on to something here.  With this new meal planning enthusiasm of mine, I have brought my crockpot out to be a major player.  Another great tip on helping to de-stress is having one less thing to worry about at the end of the day.  Start dinner in the morning and walk away until it's time to eat it. I love this!   And so far I'm starting to feel the benefits of my planning.  I have felt less stress during the dinner or after school snack time rush and my kids are happier knowing what's for dinner rather than asking me twenty times in the 30 minutes before mealtime.  I'm going to start adding some favorite crockpot recipes of my family on Mondays to the blog.  Please check back for more tips and yummy goodies to make! 

The hubby and kids will love this one!

Slow Cooker Ribs

• 1 cup White distilled Vinegar
• 1/2 cup Ketchup
• 2 Tbsp Sugar
• 2 Tbsp yellow mustard BBQ sauce (can substitute 2 tsp dry mustard)
• 1 Tbsp A-1 Steak Sauce
• 1 Tbsp Soy Sauce
• 1 tsp paprika
• 1/2 tsp salt
• 1/8 tsp pepper
• 2 -3 lbs. ribs

Mix vinegar, ketchup, and sugar in crockpot.  Add sauces and seasonings to mixture.  Heat a skillet with 1 -2 Tbsp. oil to 375 degrees and cook both sides of spareribs until they have a slightly browned crust.  Transfer ribs to crockpot mixture and cook on low for 6 hours.  Serve with favorite coleslaw and baked beans.