Recipe by Julie Maw
"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."
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salt and pepper to taste
green bell pepper, chopped
2 (8 ounce) cans
white wine vinegar
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 make. The meat does just fall apart.
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 AND 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!
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.?
i haven't tried this particular recipe,(that's the reason for the 2 star rating) but i wanted to share a tip on slow cookers. whenever i have meat(either chicken, ribs, roast, etc) that i want to keep out of grease, i wad up pieces of aluminum foil and place in the bottom of the cooker. the meat sits on top of the pieces and cooks great and all the grease goes in the bottom. you might want to spray the foil with cooking spray if you think it might stick to the meat.
I make it the day before and put it in the refrigerator over night. All the fat comes up to the top and I take it off and it is delicious.
Also, tastes great over egg noodles.
This is a great recipe.... I added a touch of Kraft Barbecue sauce to give a little more taste than just the tomato sauce. My husband loved it and so did I....EASY
Definitely trim the fat from the ribs! Otherwise your sauce will be too greasy. After 10 hours in the slow-cooker, the meat was very tender. I wasn't that impressed with the sauce. It was pretty runny. Next time I think I will strain out the meat and veggies when they are done and put the juice into a saucepan and thicken with some cornstarch. I did like serving it with the rice.
My friends and I enjoyed this. However, I prefer to cook a batch of cornbread to serve with the ribs. The sauce soaks into the bread and the slight sweetness of the cornbread is a great compliment!
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Country-Style Spareribs
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 272
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