Slow-Cooked Barbecue Pork with Sweet and Tangy Barbecue Sauce

These are such versatile recipes. Switch out the pork for beef or chicken if your tastes call for something different or if that's what is handy in your freezer. The slow-cooker makes the meat extra tender and the onions and garlic infuse it with flavor.

I've been diligently working to find the perfect barbecue sauce (well, perfect to me--I prefer a sweet, tangy concoction). With this sauce I've found it. Double the recipe if you want more and store in an air-tight container to use as your "house" barbecue sauce.

Pork Ingredients

1 1/2 to 2 pounds pork spare ribs

1/2 medium onion, roughly chopped

2 cloves garlic, quartered

2 cups water

Directions
In a slow-cooker add water, spare ribs (thawed or frozen), garlic and onions . Cook on low for 5 hours . Remove ribs from slow-cooker (discard onion/garlic/water) . Remove any bones, etc. from meat and discard . Place meat in a large bowl; using a fork, shred meat until it reaches desired consistency or bite-sized pieces . Add barbecue sauce (RECIPE BELOW) . Mix well . Serve on buns or sandwich rolls

Barbecue Sauce Ingredients
1 cup tomato sauce
1 cup ketchup
1 cup brown sugar
3/4 cup red wine vinegar
1 tbsp. butter or margarine
2 tsp. hickory smoked salt
1/2 tsp. paprika
1/4 tsp. chili powder
1/4 tsp cayenne pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. celery seed (or celery salt)
1/2 tsp. salt
1/2 tsp. pepper

Directions
Over medium heat, in a saucepan, mix tomato sauce, ketchup, brown sugar, vinegar and butter . Mix well . Add hickory smoked salt, paprika, chili powder, cayenne pepper, garlic powder, onion powder, celery seed, salt and pepper . Mix well . Reduce heat and simmer for 15 to 20 minutes . Serve with barbecued pork (above) or use as your standard barbecue sauce