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1. Trim fat from ribs. Place ribs in a 4- to 5-quart slow cooker. For sauce, in a medium bowl, combine barbecue sauce, onion, celery, mustard, brown sugar, Worcestershire sauce, garlic, and dried thyme. Pour over ribs.
2. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5 1/2 hours.
3. Using a slotted spoon, transfer ribs to a serving platter; cover and keep warm.
4. Strain sauce. If necessary, skim off fat. If desired, serve ribs and sauce over hot cooked noodles and/or garnish with fresh thyme.