"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
2 lbs. ribs 1 tsp. pepper 2 1/2 c. barbecue sauce (not mesquite flavor) 1 8oz. jar cherry jam 1 T. Dijon mustard 1/4 tsp. salt
Trim excess fat from ribs. Rub pepper over ribs. Cut ribs into 2 rib portions; place in the Crock pot. Combine barbecue sauce, jam, mustard and salt ( I skip the salt) in a small bowl; pour over ribs. Cover; cook on Low for 6 to 8 hours or until ribs are tender. Season with additional salt and pepper, if desired. Serve ribs with sauce.
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