Cider House Ribs
by Jes Mostek
serves: 4
  Sweet & smoky ribs.
  2 lb.   pork spareribs
  2 c.   apple cider
  1/4 c.   apple cider vinegar
  1/4 c.   molasses (or honey)
  1 (8 oz.) can   tomato paste
  1   onion, chopped
  3 clove   fresh garlic, minced (or 1/2 tsp. powder per clove)
  1 T.   Worcestershire sauce
  2 T.   soy sauce
  1 tsp.   cornstarch (optional)
  Place the ribs in a large stock pot. Cover with water and bring to a boil. Reduce to a simmer and cook for 15-20 minutes.

In the crock pot, mix together cider, vinegar, honey or molasses, tomato paste, onion, garlic, brown sugar, Worcestershire sauce, and soy sauce.

Remove ribs from water, and transfer to a slow cooker. Baste ribs with sauce. Cover, and cook on Low for 6 to 8 hours, or until ribs are tender.
When cooking time is done, you may thicken sauce by transferring sauce to a sauce pan and adding 1 tsp. cornstarch, and bring sauce to boil. Cook until sauce thickens. You may need to add additional cornstarch until sauce has reached desired thickness.