1. Cut ribs into 3- or 4-rib serving-size portions. 2. Place in bowl of a slow cooker. 3. Sprinkle with salt and pepper, turning to evenly coat. 4. Add half of chopped celery and half of onion. 5. Cover and cook on high setting 5 to 6 hours or low setting 7 to 8 hours, until tender. 6. Turn meat halfway through. 7. Before serving, melt butter in a medium-size saucepan over medium heat. 8. Add remaining celery and onion. 9. Stir often until soft, about 5 minutes. 10. Whisk in vinegar, ketchup, sugar, Worcestershire, mustard and chili flakes. 11. Remove seeds from lemon slices and add slices. 12. Bring to boil, then reduce heat and simmer, stirring often, about 5 minutes, or make sauce ahead and refrigerate up to 2 days. 13. Reheat before using. 14. Place ribs on a large platter or plates. 15. Drizzle with warm sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
