GORGEOUS BBQ RIBS THAT JUST FALL OFF THE BONE…
Place the ribs into the removable Crock-Pot Slow Cooker pot, pour over the BBQ sauce and cover with the lid. Cook on high for 4-5 hours or low for 6-7 hours.
To make your coleslaw combine the cabbage, carrot and onion into a mixing bowl.
In a separate bowl, whisk the mayonnaise, lemon zest & juice along with the wholegrain mustard, salt & pepper. Spoon this over the cabbage mix and stir well to combine. Cover and refrigerate before serving.
If you would like your ribs crispy, remove the ribs from the pot and place onto a suitable baking tray. Bake in a hot oven for 10 minutes until crisp then use the remaining sauce for serving.
If you don’t like crispy ribs, remove the ribs and smother in the BBQ sauce straight from the Crock-Pot Slow Cooker.
Serve ribs with some baked potatoes and homemade coleslaw.