SLOW COOKER MISSISSIPPI RIBS

SLOW COOKER MISSISSIPPI RIBS 4-5 lbs baby back or regular pork spare ribs 1 pkg au jus gravy mix 1 pkg dry ranch dressing mix ¼ cup butter, cut up 4-6 pepperoncini peppers To make gravy: 2 tbs-1/4 cup Jack Daniels whiskey 1 tbs hot sauce 3 tbs cornstarch ¼ cup water 1 tsp Gravy Master or Kitchen Bouquet (optional, just for color) Rinse ribs, and cut into 2-3 rib sections. Pat dry and lay on a baking sheet. Broil on high heat until they begin to brown. You can eliminate this step. I do it because it looks better when served, but it makes no difference to the taste. Place ribs in crock of at least a 5 quart slow cooker. Mix the ranch dressing mix and the au jus mix in a small bowl. Place the butter over the ribs, trying to distribute it evenly, then sprinkle the mixed gravy/dressing evenly over all. Place the pepperocini over the ribs. Cover and cook on HI for 5-6 hours or on LOW for 6-8 hours (times are approximate--my cooker cooks hot so mine were done in 5 hrs) When ribs are done (the meat will easily fall off the bone BUT they keep their shape when handled), remove them to a platter and cover to keep warm. Turn the slow cooker to HI (if it's not already) and add the whiskey and hot sauce if using; stir. Mix the cornstarch and water. While stirring liquid, pour in only enough of the cornstarch mixture to thicken gravy to your personal preference. Let the gravy cook about 5 minutes. You may place the ribs back in the crock pot in the gravy to keep them warm if you're not eating immediately. Otherwise, pour the gravy in a gravy boat and serve it along with the ribs. Mashed potatoes will go very well with this. Makes 4-6 servings.