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Cut ribs into 3- or 4-rib sections; place, on sides, in slow cooker. Cook on LOW 6 to 8 hours. (Or, place cut-up ribs in Dutch oven or stockpot. Add enough cold water to completely cover ribs; cover with lid. Bring to boil; simmer on medium-low heat 20 min.; drain.) Heat grill for direct grilling to medium heat. Add half the barbecue sauce mixture to ribs; toss to evenly coat. Grill 15 min., turning and brushing occasionally with remaining barbecue sauce mixture.
Serve these tasty ribs with baked potatoes and a crisp mixed green salad tossed with your favorite KRAFT Dressing.
When grilling over indirect heat, the food is not cooked directly over the heat source. The covered grill then acts like an oven, so there is no need to turn the food. Use this grilling method for foods that require at least 25 min. of grilling time or foods that are so delicate that direct exposure to the heat source would dry them out, such as roasts, whole chickens, thick steaks, ribs or delicate fish fillets.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.