Pork Crock Pot Ribs

• 5 lb Pork Spareribs
• 1 1/2 cup brown sugar
• 1 tbsp Tarragon Leaves
• 1 tbsp Garlic Salt
• 2 tbsp Rubbed Sage
• 1/2 tsp ground ginger
• 1 tsp ground mustard
• 1 tsp sea salt
• 1/2 tsp ground coriander seed
• 1 tsp white pepper
• 4 tbsp fennel seeds
• 3 Boiler Makers
• 1/4 cup balsamic vinegar
• 1/4 tsp cornstarch
• 1/2 cup Sue Bee Clover Spun Honey, melted
• 2 large bottles of barbecue sauce (your choice), add last
• 1 tsp sea salt
• 1 tsp white pepper
• 2 tbsp Creole Seasoning

1. Combine all ingredients in a bowl and mix
2. Once ingredients are mix, place ribs in large casserole dish and generously coat both sides of ribs.
3. Wrap and place in refrigerator for 8-12 hours.
4. After ribs have marinated for at least 8 hours, preheat your oven on bake to 300 (f).
5. Keep ribs in the casserole dish, unwrap the casserole dish before placing in oven.
6. Bake ribs @ 300 for 2 hours
7. When ribs are almost done in the oven, prepare your sauce.
8. Mix all ingredients except BBQ sauce.
9. Place ribs in crock pot, juices and all.
10. Set crock pot on low
11. Add sauce to crock pot
12. Fill the rest of the way with BBQ sauce and cook for 18 more hours on low.
13. Once done cooking, serve Eat and be Fat & Happy (Overweight & Excited)

spareribs, brown sugar, tarragon, garlic, ground ginger, ground mustard, salt, ground coriander seed, white pepper, fennel seeds, makers, balsamic vinegar, cornstarch, bee, bottles of barbecue sauce, salt, white pepper

Taken from cookpad.com/us/recipes/365494-pork-crock-pot-ribs (may not work)