Slow Cooker Country-Style Spareribs Recipe

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Most Helpful Positive Review

Jan 24, 2004

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.

—Kristen

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Most Helpful Critical Review

Nov 01, 2004

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!

—CUBUY

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65 Ratings

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Jan 26, 2004

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.?

—JENNIE4

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Feb 18, 2009

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.

—sondra

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Jan 13, 2004

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.

—SHARONHULETT

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May 06, 2003

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

—MYOWNRECIPES

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Jul 24, 2003

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.

—PERKAK

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Mar 03, 2003

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!

—SKERNAN

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Nutrition

Calories
442 kcal
22%

Carbohydrates
11.8 g
4%

Cholesterol
120 mg
40%

Fat
30.2 g
46%

Fiber
1.4 g
6%

Protein
30 g
60%

Sodium
584 mg
23%

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

Nutritional Information

Slow Cooker Country-Style Spareribs

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 442
Calories from Fat: 272

% Daily Value *
Total Fat 30.2g 46 %
Saturated Fat 11.1g 55 %
Cholesterol 120mg 40 %
Sodium 584mg 23 %
** Potassium 625mg 18 %
Total Carbohydrates 11.8g 4 %
Dietary Fiber 1.4g 6 %
Protein 30g 60 %
Sugars 8.9g
Vitamin A 6 %
Vitamin C 36 %
Calcium 9 %
Iron 28 %
** Thiamin 46 %
** Niacin 95 %
** Vitamin B6 29 %
** Magnesium 14 %
** Folate 11 %

* 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.