Search thousands of recipes reviewed by home cooks like you.

Sunday Afternoon Slow-Cooked Spare Ribs

Sunday Afternoon Slow-Cooked Spare Ribs

  • Prep

  • Cook

  • Ready In

cookingatlongbeachisland

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.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 19.4 g
  • 39%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 909 mg
  • 36%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Kristen
66
5/17/2010

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 before 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
57
3/22/2010

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 wine. 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
49
2/8/2010

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 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!