Slow-Cooked Barbecue Ribs

• 4 lb (1.8 kg) pork back ribs, (2 racks)
• 1 1/4 tbsp (18 mL) vegetable oil
• 1-1/3 onions, chopped
• 1-1/3 large carrots, diced
• 1-1/3 stalk celery, diced
• 3 minced garlic cloves
• 1 tbsp (15 mL) dried thyme
• 3/4 tsp (4 mL) salt
• 3/4 tsp (4 mL) pepper
• 1-1/3 bottle (455 ml) barbecue sauce

1. Trim any fat from ribs. If necessary, remove membrane from underside. Cut into 2-rib portions; place on rimmed baking sheet. Broil until browned, 7 minutes per side. Transfer to slow-cooker.
2. Meanwhile, in large nonstick skillet, heat oil over medium heat; fry onion, carrot, celery, garlic, thyme, salt and pepper until onion is softened, about 5 minutes. Remove from heat. Add barbecue sauce.
3. Add to slow-cooker, stirring to coat ribs. Cover and cook on low until ribs are tender, 5 - 6 hours

pork back ribs, vegetable oil, onions, carrots, celery, garlic, thyme, salt, pepper, barbecue sauce

Taken from www.epicurious.com/recipes/member/views/slow-cooked-barbecue-ribs-50123649 (may not work)