I cooked these spare ribs in the slow cooker for about 3 hours or until they were tender with the left-over salad dressings in the fridge. Yes, Raspberry, Golden Italian, Catalina and Ketchup. The lefover dressings were approximately 1 - 1 1/2 tbsps each. I threw in a couple of finely chopped garlic cloves, a dash of ground pepper, 2 bay leaves and about 2 tbsps of soy sauce. I used about 1/2 cup of water.
Half an hour before our dinner, I drained and arranged the sliced ribs in a platter, topped the slices with barbecue sauce and baked them at 350 for about 10 minutes.
Who would know I almost do not have time to cook anymore?