Sunday Afternoon Slow-Cooked Spare Ribs

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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4 h 25 m servings 323 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 53 Ratings

Most helpful positive review

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...

Most helpful critical review

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

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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...

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...

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 ...

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 ...

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

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.

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 don...

Excellent ribs. Only thing I did differently was that I did not boil the ribs first, but just browned them.

I read the recipe wrong... and thought the SLOW-Cook said SLOW-COOKER so I used the slow cooker. Worked perfectly! I never boil my ribs first as the flavour comes out into the water (thats why...

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