Slow Cooker Country-Style Spareribs

47 Reviews

Prep: 30 min
Cook: 10 hr
Ready In: 10 hr 30 min

“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.” - by Julie Maw

Adjust Servings

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Metric US

Original recipe yields 8 servings

Directions

Season ribs with salt and pepper to taste. In a large skillet, over medium-high heat, brown ribs on all sides.
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.
Cover, and cook on High for 1 hour. Reduce to Low, and cook for another 8 to 9 hours.

Nutrition

Amount Per Serving (8 total)

Calories
442 cal
22%

Fat
30.2 g
46%

Carbs
11.8 g
4%

Based on a 2,000 calorie diet

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Reviews (47)

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CUBUY

Nov. 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 AN..." See moreD 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

Jan. 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.?..." See more"

Kristen

Jan. 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 m..." See moreake. The meat does just fall apart."

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