Slow Cooker Sriracha- Cranberry Baby Back Ribs

[nverland]

Slow Cooker Sriracha- Cranberry Baby Back Ribs
Yield: 8 servings (3 ribs per serving)
Prep Time: 15 min Cook Time: 3 hours 35 min

Ingredients:
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons garlic powder
1 1/2 tablespoons smoked paprika
1 bottle (14-ounces) Heinz® Tomato Ketchup Blended with Sriracha Flavor
1 can (12-ounces) jellied cranberry sauce
4 pounds baby back ribs
1 cup water

Directions:
1. In a small bowl, mix together the paprika, garlic powder, salt and pepper and set aside.

2. In a medium bowl, whisk together the Heinz® Tomato Ketchup Blended with Sriracha Flavor and cranberry sauce until smooth. Remove 1 cup of the sauce and set it aside.

3. Remove the ribs from the package and pat dry, and set them meaty-side-up on a cutting board. Cut the ribs into 3 to 4 rib sections. Sprinkle the dry spice mixture onto the meaty side of the ribs and press to adhere to the meat.

4. Pour the water into the bottom of the slow cooker.

5. Spread the sauce generously onto both sides of the ribs. Set the ribs into the slow cooker.
Cook on high heat for 3 1/2 hours.

6. Remove the ribs to a baking sheet (meaty-side-up). Preheat your oven broiler. Brush the remaining 1 cup of sauce onto the meaty side of the ribs. Broil for 3 to 5 minutes, or until the sauce is bubbling. Serve immediately.