Enjoy this recipe from Slow Cookers, Casseroles & Skillets.
Submitted by: Susie Backus from Gooseberry Patch
2 lbs. pork spareribs, sliced into serving-size portions
10-3/4 oz. can tomato soup
1 onion, chopped
3 cloves garlic, minced
1 T. brown sugar, packed
1 T. Worcestershire sauce
2 T. soy sauce
1/4 c. cold water
1 t. cornstarch
Place ribs in a stockpot and add water to cover. Bring to a boil; reduce heat and simmer for 15 minutes. Drain; arrange ribs in a slow cooker. Mix together remaining ingredients except cold water and cornstarch; pour over ribs. Cover and cook on low setting for 6 to 8 hours. When ribs are tender, place them on a serving platter; cover to keep warm. Pour sauce from slow cooker into a saucepan over medium-high heat. Stir together cold water and cornstarch; stir into sauce and bring to a boil. Cook and stir until sauce has reached desired thickness. Serve ribs with sauce. Makes 4 servings