Barbecued Spareribs

3½-4

Lbs

Country style pork ribs

 

 

 

1

10½ oz.

Can condensed tomato soup

 

 

 

½

Cup

Cider vinegar

 

 

 

½

Cup

Brown sugar

 

 

 

1

Tbsp

Soy sauce

1

Tsp

Celery seed

 

 

 

1

Tsp

Chili powder

 

 

 

1.Trim excess fat off ribs. Place ribs in slow cooking pot.

2.In mixing bowl combine all other ingredients and pour over ribs.

3.Cover and slow cook at LO (#3) for 7 to 8 hours, Med (#4) for 5 to 6 hours, or HI (#5) for 3 to 4 hours. Reduce to Keep Warm (#2) for serving. Makes 4 servings.

 

 

Fish Chowder

2

Lbs

Fresh or frozen fish fillets (haddock, perch, cod, flounder)

 

 

 

2

Tbsp

Lemon juice

 

 

 

4

 

Slices bacon

1

Cup

Chopped onion

 

 

 

¼

Cup

Diced celery

 

 

 

4

 

Medium potatoes, cut into cubes

 

 

 

4

Cups

Hot water

 

 

 

1

16 oz.

Can stewed tomatoes

1

Cup

Diced carrots

 

 

 

2

Tsp

Salt

 

 

 

¼

Tsp

Pepper

 

 

 

1

Tbsp

Worcestershire sauce

2

Tbsp

Dry sherry, optional

1.Cut fish into chunks and remove bones. Sprinkle with lemon juice. Cover and refrigerate.

2.Fry bacon in slow cooking pot on range top over medium heat until crispy. Drain on paper toweling, crumble and set aside.

3.Sauté onion and celery in bacon drippings until brown. Transfer cooking pot to heating base using hot pads. Add potatoes, water, tomatoes, carrots, salt and pepper to cooking pot. Stir to combine. Cover and cook at LO (#3) for 4 to 5 hours or at HI (#5) for 2 to 3 hours.

4.Drain lemon juice from fish. Add fish, Worcestershire sauce and sherry to cooking pot. Simmer for 1 hour or until fish flakes easily with fork. Reduce heat to Keep Warm (#2) for serving. Garnish with crumbled bacon.

Makes 6 to 8 servings.

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West Bend Cookers instruction manual Barbecued Spareribs, Fish Chowder

Cookers specifications

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