Rio Grande Ribs

• 3 pounds country-style pork ribs, trimmed of all visible fat
• 1 cup picante sauce
• 1/4 cup beer or beef broth
• 1 tablespoon spicy brown mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon chili power
• 2 tablespoons cornstarch
• 2 tablespoons water
• 2 cups French fried onions, divided

1. Place ribs in slow cooker. Combine picante sauce, beer, mustard, Worcestershire and chili powder in a small bowl. Pour mixture over ribs.
2. Cover and cook on low for 6 hours (or on high for 3 hours), until ribs are tender. Transfer ribs to serving platter; keep warm. Skim fat from sauce.
3. Turn slow cooker to high. Combine cornstarch and water in a small bowl, stir into slow cooker. Add 1 cup French fried onions. Cook 15 minutes or until thickened. Spoon sauce over ribs; sprinkle with remaining onions.

countrystyle pork, picante sauce, ubc, brown mustard, worcestershire sauce, chili power, cornstarch, water, onions

Taken from www.epicurious.com/recipes/member/views/rio-grande-ribs-50079916 (may not work)