Search thousands of recipes reviewed by home cooks like you.

Swedish Spareribs

Swedish Spareribs

  • Prep

    15 m
  • Cook

    2 h
  • Ready In

    2 h 15 m
ppj1949

ppj1949

This is a very easy and different tasting sparerib recipe dominated by the taste of allspice. It's loved by everyone who has ever tasted it.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 379 kcal
  • 19%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 5.7g
  • 2%
  • Protein:
  • 30 g
  • 60%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 1089 mg
  • 44%

Based on a 2,000 calorie diet

Directions

  1. In a small bowl, mix together the pepper, sugar, salt and allspice. Sprinkle the spice mixture generously over each rib.
  2. Melt butter in a large skillet over medium-high heat, but be careful not to burn. Brown ribs on all sides in the butter. Pour in the beef broth, cover, and reduce heat to low. Simmer for about 1 1/2 hours, or until ribs are fork tender. Do not remove the lid from the skillet during cooking.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Celiac_family_mom
65

Celiac_family_mom

12/12/2006

This is a very good recipe. I really just want to quickly address the ingredients listing for those who found this recipe by doing a "Gluten-free" search (as I did). Where this recipe calls for beef broth, those who have been diagnosed with Celiac disease (or gluten-intolerance) might want to know that the vast majority of beef broths on the market (both dried and ready-made) contain modified food starch or other fillers derived of wheat or other glutenous grains. Thus, unless you are able to locate a truly gluten-free broth, this recipe is not necessarily gluten-free.

Heather Render
37

Heather Render

3/14/2006

This was excelent! I cut down the allspice to about 1 1/2 tbl. and added some garlic powder and onion powder. After browning the meat I slow cooked it about 8 hrs and also added the drippings from the skillet when I had browned the meat. Will definitely make again. Also, the broth thickens up wonderfully- perfect over egg noodles.

Lonnie
31

Lonnie

3/2/2007

I must admit, I was a bit skeptical about how this was going to turn out. It had a wonderful aroma as it cooked, but not one that I would have associated with spareribs. The 4-year came into the kitchen and thought I was making cookies. All-in-all, it is very easy to prepare and everyone absolutely loved them. I've made them twice already. One note: I think the recipe only calls for 2 pounds of meat. The mixture, however, can easily coat nearly 5 pounds of spareribs.

Similar recipes