I agree! I made these for lunch yesterday and thought they were just "OK."....Pulled them out of the fridge today and they were SO much better! I remember Alton Brown explaining why stews taste better the next day, but I can't remember...something about the sinew of the meat relaxing....I dunno...

I used celery stalks (the leafy bits) instead of seeds. (didn't have any)

Next time I do this recipe I'm going to use V8 juice instead of celery and ketchup...maybe it'll give it a bit of a "kick!"

This sounds great! I cannot wait to try this.

I don't know if anyone here eats venison, but i've been making this with that since the BF has a whole deep freezer of the stuff from his hunting trip.. it's delicious and very lean doing it that way :-)

can't wait to try this one...

I have to try these. I miss bbq type food

Steph, try adding a wee tad (well, maybe a bigger tad) of Lea & Perrins and a sprinkle of chile pepper flakes. My recipe for these is very much the same except I've always done them in the oven for 3 hours more or less. The crockpot sounds like less work and no keeping track of timing.

Where can you get the brown sugar twin? Is it available in at walmart?

Bumping this up. I've made these numerous times and they're always good, always tender, with whatever kind of ribs are on sale.

this is wonderful- they taste really yummy. sue

i am on my induction phrase so i am going to try it afterwards. sue

I can't believe I never replied to this thread. These are my go-to ribs. It's so easy. I actually don't even bother cutting off the fat or cooking them first - they go straight from the package to the crock pot.

I made them a few days ago and didn't have an onion - they were still fabulous.