Instructions

1. Season the ribs with salt and pepper, using slightly more pepper than salt. The barbecue sauce has salt in it, so you don’t need as much.

2. Cut the ribs into smaller pieces with a knife before cooking. This allows them to slow cook evenly, and the barbecue sauce and cherry preserves to fully coat the ribs.

3. Put the ribs in the slow cooker and turn it on low heat.

4. Combine the cherry jam with barbecue sauce to taste. Start with 3 parts barbecue sauce to 1 part cherry jam, using enough to thoroughly cover the ribs. If you like a spicier sauce, add a little Dijon mustard. Pour the mixture on the ribs and put the lid on the pot.

5. Cook the ribs on low heat for 6 to 7 hours. Save the sauce in the pot to serve with the ribs.