INGREDIENTS & EQUIPMENT
COMBINE the wine, ketchup, tamari, garlic, brown sugar, and pepper in the slow cooker. Whisk until smooth.
ADD the ribs and make sure they are covered by sauce.
DISTRIBUTE the onions over the ribs.
COVER and cook on low for 7 hours.
LEFTOVERS: Store any leftovers in an airtight container for 2-3 days in the fridge.
SWAPS: If you don't have a slow cooker, you can cook them in the oven, covered, for about 4 hours at 325℉.
SERVING IDEAS: Serve on top of mashed potatoes, rice, or pasta.