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Crockpot Barbeque Spareribs
4 pounds country-style spareribs
1 Tablespoon soy sauce
1 10 1/2-ounce can condensed tomato soup
1 Teaspoon celery seed
1/2 cup cider vinegar
1 Teaspoon salt
1/2 cup brown sugar
1 Teaspoon chili powder
Dash of Cayenne pepperBrown ribs in the oven on the roasting pan and drain the fat. Layer spareribs in slow cooker.
In a mixing bowl, combine tomato soup, vinegar, brown sugar, soy sauce, celery seed, salt, chili powder and pepper. Pour over spareribs. Cover pot and place on base.
Heat on high for 6 to 8 hours. Skim fat from Juices before serving. Keep warm for serving on low or serve. Makes 4 servings.
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