Slow Cooker Country-Style Spareribs

Slow Cooker Country-Style Spareribs

48

"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."

Ingredients

10 h 30 m {{adjustedServings}} servings 442 cals
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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

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Directions

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  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.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews

48
  1. 66 Ratings

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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 PEPP...

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.?

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 eas...