3-4 lbs pork back ribs
salt to taste
1/2 cup melted butter
10.5 cream of mushroom soup
1/2 cup pickle juice
2 tablespoon Worcestershire Sauce
Garnish: Dill pickles

1. Salt ribs and place in a 6 quart slow cooker.
2. In a bowl, mix butter, pickle juice, cream soup and Worcestershire sauce.
3. Pour mixture over ribs to coat entirely.
4. Cook on low for 7-8 hours or until tender.
5. Carefully remove ribs from slow cooker and place on lined cookie sheet. Ribs will likely fall apart a little.
6. Spoon juices over the top of the ribs to keep them from drying out and broil for 2 to 3 minutes to brown the ribs just a bit.
7. Garnish with chopped pickles if desirec.

This recipe currently has 0 comments. Add your own comment in the right hand menu.