Ingredients
4 pounds pork baby back ribs, cut into 2-rib portions1 medium onion, chopped1/2 cup ketchup1/4 cup packed brown sugar1/4 cup cider vinegar1/4 cup tomato paste or tomato sauce2 tablespoons paprika2 tablespoons Worcestershire sauce1 tablespoon prepared mustard1 teaspoon salt1/4 teaspoon pepper2 tablespoons cornstarch2 tablespoons cold water
Preparation
Place ribs in a 5-qt. slow cooker. In a small bowl, combine the onion, ketchup, brown sugar, vinegar, tomato paste, paprika, Worcestershire, mustard, salt and pepper; pour over ribs. Cover and cook on low for 5-6 hours or until meat is tender.
Remove ribs to a serving platter; keep warm. Skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil.
Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.
