Instructions: Just like potato chips, we couldnt eat just one. Gnaw these sweet ribs right on the bone, or use a fork. The meat is so tender you wont need a knife. You will need a large, 5- to 6-quart slow cooker for this recipe.

In a medium, nonreactive saucepan, slowly heat the brown sugar, honey, vinegar, and Worcestershire sauce until the sugar is completely dissolved. Remove pan from heat and add garlic, salt, ginger, and Tabasco. Stir until completely combined. Let cool to room temperature.

Divide spareribs between 2 jumbo (2-gallon) heavy-duty resealable plastic bags. Pour half the marinade into each bag, press out the air; seal bags.

Place bags in a large roasting pan and refrigerate for 12 to 24 hours. Turn the bags over 2 to 3 times during marination so the ribs season evenly.

Transfer the ribs and the marinade to the insert of the slow cooker; marinade will not cover all the ribs. Cover and cook on low for 7 to 8 hours.

About halfway through the cooking time, carefully reverse the ribs so that they all cook part of the time in the liquid. The meat is done when it is tender and falling off the bone.

Spoon fat from sauce and pour in gravy boat before serving.

Serves 6 to 8.

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