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.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

322.5 calories; 19.4 g protein; 14.2 g carbohydrates; 75.2 mg cholesterol; 860.5 mg sodium. Full Nutrition

Reviews (55)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/17/2010
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! Read More
(88)

Most helpful critical review

Rating: 1 stars
07/18/2012
Never again in a slow cooker....too greasy. Read More
(2)
74 Ratings
  • 5 star values: 53
  • 4 star values: 16
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
05/17/2010
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! Read More
(88)
Rating: 5 stars
03/22/2010
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. Read More
(71)
Rating: 5 stars
02/08/2010
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! Read More
(56)
Advertisement
Rating: 5 stars
12/01/2010
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. Read More
(34)
Rating: 5 stars
01/31/2011
I used country spare ribs wonderful recipe.I served it with rice. Read More
(17)
Rating: 5 stars
03/17/2011
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. Read More
(16)
Advertisement
Rating: 5 stars
12/28/2010
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. Read More
(15)
Rating: 4 stars
09/22/2011
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 you boil vegetables and meat in water to make soup!). I just browned these quickly and threw into the slow-cooker. I made up the sauce as listed PLUS some garlic and poured it in. Turned it on HIGH for 6 hours, but they were perfect after only 4. I am only rating this a 4 because we thought the sauce was a little bland. When I make it again, I will use more brown sugar. My kids thought it was a little plain as well, so I zipped up some honey garlic sauce, coated the ribs and placed in the oven to get all sticky. The base flavour from the original recipe made these just wonderful! (which is what I am rating). The addition of honey garlic sauce to that already base flavour made it a 5 star in our house! Thanks for this recipe! Go ahead and let this cook in your slow cooker all day for a perfect dinner when you get home! Read More
(14)
Rating: 5 stars
10/27/2010
Excellent ribs. Only thing I did differently was that I did not boil the ribs first but just browned them. Read More
(12)
Rating: 1 stars
07/18/2012
Never again in a slow cooker....too greasy. Read More
(2)