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You can swap the barbecue sauce for a thicker, sweeter variety if you like more of a candy-like coating, or choose a spicier sauce if your crowd enjoys a little kick. For a stronger ginger flavor, use a spicy ginger beer instead of ginger ale, or stir 1 teaspoon of ground ginger into the sauce mixture. If you prefer things less sweet, reduce the brown sugar to 2 tablespoons and let the natural sweetness of the barbecue sauce carry the dish. For a slightly tangier finish, stir 1 to 2 tablespoons of apple cider vinegar into the sauce before pouring it over the ribs.
If you don’t eat pork, this same method works nicely with bone-in beef short ribs; just plan on the longer end of the cooking time for them to soften and release their gelatin. Food safety tips: Always start with fully thawed ribs and keep them refrigerated until you’re ready to cook. Do not leave raw meat sitting out at room temperature for more than 1 to 2 hours (less if your kitchen is very warm). Make sure the internal temperature of the ribs reaches at least 145°F, though for tenderness you’ll likely be well above that by the time the collagen has melted.
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Once cooked, don’t leave the ribs in the slow cooker on the counter for more than 2 hours; switch the cooker to WARM if serving over time, and refrigerate leftovers in shallow containers within 2 hours of cooking. Reheat leftovers thoroughly until steaming hot before serving.
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