Sunday Afternoon Slow-Cooked Spare Ribs

33 Reviews

Prep: 10 min
Cook: 4 hr 15 min
Ready In: 4 hr 25 min

“I reviewed all the recipes for spare ribs and then borrowed ideas from many of them to come up with a blend that we tasted and loved. Great accompaniment to Sunday afternoon football games on TV.” - by cookingatlongbeachisland

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Metric US

Original recipe yields 8 servings

Directions

Place the ribs into a large pot, and cover with lightly salted water. Bring the ribs to a boil, and boil for 45 minutes. Drain off the water and set the ribs aside.
Heat the olive oil in a large, heavy pot or Dutch oven over medium heat until the oil shimmers, and brown the ribs on all sides, about 10 minutes per side. Remove the ribs, and pour in the beef broth, ketchup, brown sugar, lemon juice, vinegar, Worcestershire sauce, soy sauce, red pepper flakes, seafood seasoning, dried onion, nutmeg, and salt and pepper. Stir the ingredients until the sauce has dissolved any brown bits of flavor from the bottom of the pan. Bring the sauce to a simmer over medium-low heat, and transfer the ribs back into the sauce.
Coat the ribs with sauce, cover the pan, and simmer over low heat until the meat is very tender and falls off the bones, about 3 hours.

Nutrition

Amount Per Serving (8 total)

Calories
323 cal
16%

Fat
20.9 g
32%

Carbs
14.2 g
5%

Based on a 2,000 calorie diet

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Reviews (33)

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Kristen

May. 17, 2010

"As a culinary student I am always looking for good recipes to try. I must say this is by far the best recipe I've found for spare ribs! I did do a few things different though, I did not boil the ribs ..." See morebefore browning them. I found that it was not needed. I did also add a little more Worcestershire sauce and beef stock to add a little more flavor. Other than that this is an awesome recipe! TRY IT!"

SNOH8R

Mar. 22, 2010

"I didn't boil the ribs in water, but did brown them with garlic olive oil. I transfered all of that to a slow cooker. Next I made the sauce but I added two tablespoons of horseradish and 1/2 cup red w..." See moreine. I let it cook on high for 4 hours. It was delicious. I'm saving the extra sauce to add beef and mushrooms to serve over noodles."

ShariV

Feb. 8, 2010

"This came out good! I had some spareribs and NO clue how to cook them, so here comes AR ;) The combination of ingredients (and the fact that it's unrated) worried me a little, but I went with it and..." See more I'm very pleasantly surprised! I generally don't like nutmeg in savory dishes, but after the long cooking time, you can't pick it out amongst the other ingredients - everything blends nicely so that you can't pick out any one flavor. Very good recipe, thanks!"

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