Sunday Afternoon Slow-Cooked Spare Ribs

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Sweet and savory pork ribs simmer for hours to fall-off-the-bone tenderness in a tangy sauce.

Modified from: Sunday Afternoon Slow-Cooked Spare Ribs

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Serving size has been adjusted!

Original recipe yields 8 servings



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  1. 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. Transfer the ribs to a slow cooker. In the pan you browned the ribs in pour in the beef broth, ketchup, brown sugar, lemon juice, vinegar, Worcestershire sauce, soy sauce, red pepper flakes, seafood seasoning, dried onion, nutmeg,horeradish sauce, wine, 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 for ten minutes. Coat the ribs in the slow cooker with sauce, cover, and let cook on high heat for four hours or until the meat is very tender and falls off the bones.


very good flavor - I followed the recipe exactly except that I only cooked it for 2 hours as the meat was very tender at that time. I also uncovered the pot to cook down the sauce for about 20 m...

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...