We've made ribs many different ways; grill, bake, slow cook and alos used many different  rubs, sauces, marinades, salts and wood-smokes.  I have to say, this recipe is not only mostly "hands-off" but, has to be so far - the best ribs I've ever made!!!!!  It's the apple cider vinegar that helps breakdown any tought sinew.  The spices bring a richness to the ribs.  I hope you at least give these a try as written then make adjustments after trying these.  Enjoy! Diane  


My Best Crock Pot
Baby Back Ribs!!

Ingredients:
2 Cups Original Sweet Baby Rays BBQ Sauce
4 Tablespoons Apple Cider Vinegar
1/4 C Brown Sugar
1 Tablespoon Worcestershire
1 Tablespoon Chili Powder
2 teaspoons Dried Oregano
1/8 teaspoon Cayenne powder
Salt & Pepper to taste
3-4 pounds Baby Back Ribs *one large rack

Directions:
Peel silver skin off back of ribs (using a paper-towel to hold the skin in one hand and pull skin down length of rib helps a lot).
Cut ribs in 2 bone pieces.
Salt and pepper each rib and place in crock pot.
Mix together all remaining ingredients in a bowl and pour over ribs (use a large spoon or tongs to toss ribs a bit in the sauce and make sure all the rib meat is submerged in sauce.)
Place crock pot on HIGH for 1 hour and then lowered to LOW for 6 hours.
Remove ribs from crockpot and place on a foil lined baking sheet. Lightly brush on your favorite BBQ sauce (I used my homemade Honey BBQ sauce) and bake for 15-20 mins in a 350F preheated oven.

One large rack serves: 2 Adults 

Mandarin Orange Upside Down Cake
*Guest Post by JD Provence 

Ingredients: 
1 15oz classic yellow cake mix
1 11oz can mandarins
3 large eggs
1/2 cup vegetable oil 
3 whole mandarin oranges
1 cup orange juice or Tang
3 Tbsp butter
1/3 cup brown sugar
maraschino cherries (optional)

Directions: 
Preheat oven to 350°F

• Line 9”x13” or similar size pan*, bottom only, with parchment.
• Melt butter and mix with brown sugar, spread evenly over lined pan.
• Arrange peeled** whole mandarin slices, cherries, and 1/2 the canned mandarins on butter/sugar mixture.
• In a separate bowl, mix cake mix as per instructions, using the eggs, vegetable oil and replacing the water with Tang or juice, add remaining canned mandarins to cake batter, mix well, 3-5 minutes, long enough to break up the mandarin wedges into tiny bits.
• Gently pour cake mix batter into baking pan, bake about 40 minutes, toothpick test to determine doneness.
• Remove from oven, gently insert knife or spatula around edges, to prevent sticking, flip cake over, out of pan, into serving dish.

Kitchen Notes: 
*Pictured is a 9” square pan, my cake was too thick, 9x13 would be better.
**If you leave the peeling on the whole mandarin slices, they’re too bitter to eat.