Parboil ribs in Dutch oven 20 to 30 minutes to reduce fat content.
Pour 1/4 bottle of Kraft Original Barbeque Sauce into crock-pot [just enough to cover bottom of pot]. Add ribs after boiling them and top them with the remaining barbeque sauce. If ribs are large and very thick, add enough water to almost cover. For added flavor and color add onion and green pepper.
Slow cook 6 hours. Ribs should be fork tender and falling off the bone. Leftovers make great barbeque sandwiches.