Slow Cooker Jalapeno-Molasses Pork Ribs & Mashed Sweet Potatoes

Place shallots, jalapeno, garlic cloves, chicken broth, molasses, apple cider vinegar, Dijon mustard, salt and pepper in a quart jar. Twist the lid on securely, and shake vigorously until the molasses is fully incorporated. Let this mixture sit in the jar while you prepare the sweet potatoes and pork ribs. Scrub & rinse sweet potatoes. Wrap tightly in foil, and place in the bottom of a large slow cooker (5-quart size or larger). Arrange ribs on top of sweet potatoes. Shake the jar again, and pour the jalapeno-molasses mixture over the top of the pork. Cook on Low for 7-8 hours. When pork ribs are fully cooked, remove them to a platter and cover to keep warm. You may want to spoon some sauce over the tops of the ribs. Remove foil packets of sweet potatoes to a large platter. Open packets very carefully to avoid the hot steam. Slice lengthwise across each potato to make a long slit. Scoop out the insides of the sweet potatoes into a bowl. Add butter, salt and pepper to taste.