Sunday Afternoon Slow-Cooked Spare Ribs Recipe -
Sunday Afternoon Slow-Cooked Spare Ribs Recipe
  • READY IN 4+ hrs

Sunday Afternoon Slow-Cooked Spare Ribs

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"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    4 hrs 15 mins

    4 hrs 25 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
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 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!

Most Helpful Critical Review
Jul 18, 2012

Never again in a slow cooker....too greasy.

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 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.

Feb 08, 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!

Dec 01, 2010

I made these for my family, and they came out delicious! The only thing I changed was that after boiling them, I baked them at 250 degrees for 2 hours covered then 300 for an hour then the last 45 mins, I uncovered and baked at 350. They fell off the bone. Even my picky six year old loved them.

Jan 31, 2011

I used country spare ribs, wonderful recipe.I served it with rice.

Dec 28, 2010

Awesome shortribs! Super moist and great flavor. I did not have beef broth, so I used vegetable broth. I cooked them at 250 for 3 hrs and 320 for 45 min.

Mar 17, 2011

This is a 5-star pork rib recipe. I made the sauce exactly w/ no modifications, and followed Staschy's general method for cooking and the ribs fell off the bone in wonderful tenderness when done. Here's how: boiled the ribs in large pot of water 45 minutes. Made sauce exactly in dutch oven. Didn't brown the ribs, just put them directly in with sauce once sauce was made. Put lid on dutch oven, cooked 2 hours covered at 250, 1 hour covered at 300, 45 minutes uncovered at 350. The ribs fell off bone as took them out with tongs, had to use a spatula to support underneath to get the rack on a plate w/o meat falling off further. The sauce is a wonderful, rich, vinegar-based sauce. It was effortless to separate the meat from bone, shredded it, then plunged eat bite into the sauce before eating. My 9-y.o. daughter said she could literally eat this dish every meal for the rest of her life. :-) I would pay good money at a restaurant for ribs this delicious, tender and tasty. Make them this way and you'll say the same.


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  • Calories
  • 323 kcal
  • 16%
  • Carbohydrates
  • 14.2 g
  • 5%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 20.9 g
  • 32%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 19.4 g
  • 39%
  • Sodium
  • 909 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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