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Slow Cooker Country-Style Spareribs

Slow Cooker Country-Style Spareribs

  • Prep

    30 m
  • Cook

    10 h
  • Ready In

    10 h 30 m
Julie Maw

Julie Maw

This is an easy slow cooker recipe. This dish ranks as one of my family's favorite Sunday meals. Serve over cooked rice, using sauce as a gravy. My family is picky so I cut the green pepper and celery in larger pieces so I can pick them out before I serve the meal. It doesn't change the flavor, but my kids don't complain about the icky green stuff.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 442 kcal
  • 22%
  • Fat:
  • 30.2 g
  • 46%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 29.9 g
  • 60%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 584 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  1. Season ribs with salt and pepper to taste. In a large skillet, over medium-high heat, brown ribs on all sides.
  2. Place half of the onion, green pepper, and celery in the bottom of a slow cooker. Place half of the ribs on top the vegetables, then repeat layering with the remaining vegetables and ribs. In a medium bowl, stir together the tomato sauce, brown sugar, vinegar, lemon juice, and Worcestershire sauce. Pour mixture over the top of the ribs.
  3. Cover, and cook on High for 1 hour. Reduce to Low, and cook for another 8 to 9 hours.
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Reviews

CUBUY
73

CUBUY

11/1/2004

GOOD. I USUALLY BOIL THE SPARE RIBS FIRST, POUR TWO BOTTLES OF OUR FAVORITE BARBEQUE SAUCE OVER TOP OF THEM AND SLOW COOK UNTIL THEY FALL APART. WHAT I LIKED ABOUT THIS RECIPE WAS THE GREEN PEPPERS AND ONIONS. I CAN'T SAY WE CARED MUCH FOR THE TOMATO GRAVY. EVERYONE ASKED ME TO GO BACK TO MY ORIGINAL RECIPE ONLY ADD THE VEGGIES. SERVED THE RIBS WITH BAKED POTATOES (WASH, POKE HOLES, SPRAY TIN FOIL WITH BUTTER SPRAY AND SPRINKLE PRETZEL SALT IN THE BUTTER. WRAP TIN FOIL TIGHTLY AROUND POTATO AND PLACE IN OVEN ON 350 FOR 2 HOURS---YUMMY) AND SALAD. FILLING HALFTIME DINNER!

JENNIE4
65

JENNIE4

1/26/2004

Oh my goodness. I just wasted 6 lbs of Ribs on this. I suggest a minor adjustment to the amount of vinigar. Like maybe 1 1/2 tbsp.?

Kristen
48

Kristen

1/24/2004

Be sure to trim fat from ribs before browning and cooking. I didn't think to do that and they came out kinda of greasy. Sauce was kind of thin and runnier than I expected, but very tasty and easy to make. The meat does just fall apart.

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