| 1 | Full rack, "baby-back" pork ribs (about 2 lbs.) |
| 1 can | Beef consumee soup (10.5 oz. can) |
| 1 cup | Water |
| 2 tablespoons | Maple syrup |
| 2 tablespoons | Honey |
| 3 tablespoons | Soy sauce |
| 2 tablespoons | BBQ sauce |
| 1/2 tsp. | Dry mustard |
1. In large crockpot, combine all ingredients except for ribs. Once thoroughly combined, insert ribs bending as needed to fit into crockpot adding additional water so that meat is covered.
2. Put lid on, bake on "low" for 5-6 hours.
3. Remove ribs, draining before placing in glass dish. Brush with BBQ sauce and cover loosely with foil. (Can be set aside for up to an hour.)
4. Heat grill. Place ribs on grill and cook for 5-10 minutes, or until edges of meat are blackening basting with additional BBQ sauce if desired. (Ribs will have cooked in crockpot. Grilling is only to add a bit of "crispness" to meat.)
Our favorite BBQ sauce is: "Masterpiece" This recipe goes GREAT served with coleslaw and potato wedges! We always double this recipe....and NEVER have left-overs! The perfect, summer BBQ...