Slow cooked baby back ribs

The East coast is still hovering between winter and spring. Fortunately, within the greenhouse the climate is temperate and seeds germinate in anticipation of their planting mid May. In the freezer, I still have some of my fall tomato sauce. Although the cycle has not gone full circle yet, I derive inspiration from the promise of the fruit and the reality of the stock. Always one to anticipate the good things to come, I am preparing baby back ribs the easy (and healthy) way of the slow cooker. To retain both moistness and grilled taste, I first sear the ribs before adding the tomato sauce, vinegar and ketchup.
The slow cooked baby back ribs recipe serves 4.



Slow cooked baby back ribs (Easy, Preparation time: 10 minutes, Cooking time: 4 hours, Cheap)
Ingredients:
3 slab of baby back ribs (6 per person)
2 cups (500 ml) frozen (or store bought) tomato sauce
¼ cup (60 ml) cider vinegar
¼ cup (60 ml) ketchup
Material
Slow cooker with metal inset
Place the metal inset on the gas and sear the ribs on both side for about 10 minutes or until grilled.
Place the inset back in the slow cooker and program it on high for 4 hours.
Add all the other ingredients and cover.
Serve with flat pasta to take advantage of the abundant sauce. The Cipriani brand is particularly tasty.