Serves 6 to 8. Recipe is by Julie Kay.
1 (1.25-ounce) package dried onion soup mix
1 (10-ounce) jar raspberry all fruit jelly
1 (2 pound) rack of baby back ribs
1 yellow squash, sliced into chunky strips
1 zucchini, sliced into chunky strips
1. Mix together dried onion soup mix and jelly. Spoon sauce over baby back ribs and position the rack of ribs into a standing position along the inside of the cooker’s stoneware insert, curling around until it is at an end.
2. Place yellow squash and zucchini slices in the middle of the ribs. Spoon remaining sauce over all.
3. Cook on Low for 6 to 8 hours.