Suzy C on Jan03, 2000

Sweet 'n' Sour Ribs (SLOW COOKER)
Copied from Quick Cooking Magazine, January/February, 2000
Sent in by Dorothy Voelz, Champaign, Illinois
(She won $500 as the Grand Prize Winner for this recipe)

3 to 4 lbs. boneless country-style ribs
1 can (20 oz.) pineapple tidbits, undrained
2 cans (8 oz. each) tomato sauce
1/2 cup thinly sliced onion
1/2 cup thinly sliced green pepper
1/2 cup packed brown sugar
1/4 cup cider vinegar
1/4 cup tomato paste
2 Tbls. Worcestershire sauce
1 garlic clove, minced
Salt and pepper to taste

Place ribs in an ungreased slow cooker.
In a bowl, combine the remaining ingredients; pour over the ribs. Cover
and cook on LOW for 8-10 hours or until meat is tender. Thicken the sauce
if desired.
YIELD: 8 servings.
Dorothy states when she serves this to guests, she arranges pineapple rings
on a platter to give the dish a fancier look. She usually serves this with
garlic mashed potatoes and a salad or cole slaw.