I looked over every recipe for spare ribs and then took inspiration from a variety of them to create a concoction that we all enjoyed. a wonderful addition to Sunday afternoon football games on television.
| Prep Time: | 10 mins |
| Cook Time: | 4 hrs 15 mins |
| Total Time: | 4 hrs 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 8 meaty pork loin spareribs
- 1 tablespoon light olive oil
- 1 (14 ounce) can beef broth
- ½ cup ketchup
- ¼ cup brown sugar
- ¼ cup lemon juice
- 2 tablespoons vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon seafood seasoning (such as Old Bay®)
- ¼ cup dried minced onion
- ½ teaspoon ground nutmeg
- salt and black pepper to taste
Instructions
- 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.
- 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.
Nutrition Facts
| Calories | 323 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 1 g |
| Protein | 19 g |
| Saturated Fat | 7 g |
| Sodium | 861 mg |
| Sugars | 12 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I love this recipe for ribs. I didn’t boil before I started. Next time I will! I doubled the ingredients based on previous reviews and I’m so glad I did!
The sauce definitely is wonderful on this recipe, but it didn’t make enough to cover all my ribs in the crockpot. If I make again, I would double the sauce. I should have cooked the ribs 8 hours on medium in my crock pot
Ok, can someone please tell me how much do 8 meaty pork loin spare ribs weigh- the recipe poster didn’t specify. The weight of meat and NOT a rib count is the key to proportional addition of other ingredients. That’s what I need to know in the end- how much ingredients to add to 5 pounds of spare ribs I’ll be cooking. Thank you.
Our family liked the ribs a lot…unfortunately due to my oven failure I had to cook a bit faster and hotter on the BBQ but because they were par boiled first they were plenty tender. I followed and used all the all sauce directions except found it too thin so I thicked it up just a bit wonder (flour). Will definitely cook again.
The short ribs were incredible and so tender! I cooked them stovetop but next time I’ll put them in the slow cooker!
This is great recipe. The only thing I changed was I added honey to the sauce, cooked it on high in a crockpot for Two hours and then on low for another 4 hours and added sliced onion in the crockpot. Very very good!
I followed this recipe and made it in my dutch oven exactly how this recipe is written. I did not add or exclude anything, including boiling them (although I was really skeptical). They turned out amazing, and as stated totally fall off the bone! I will forever use this recipe. Thank you
Great flavor and was falling of the bone.
Meat was tender but not as tasty as I would have preferred. This is probably because I didn’t boil the fat off first so it must have added too much liquid while cooking. Also, I did not brown them. Lazy!! Will do that next time. I’m sure the flavor dynamic will change if I follow the recipe better.
Very tasty! We were quite impressed how good this sauce smelled AND tasted. I made with boneless country style pork ribs, and I like using oven with Dutch oven, so I baked as others reviewed. As the lid was off, you could SEE when that juice got absorbed and they LOOKED done. Paired with some great mashed potatoes for the juice. Keeper!
Good recipe! I personally think they could use some kind of sauce on them. I’m one of those people who loves to eat ribs and have sauce all over your face!
My husband asked me to give this recipe 7 stars!
This is one of the BEST recipes I’ve made on here! I’d give it 10 stars!! Followed the recipe except I cooked in oven covered at 250 for 2 hours and then uncovered at 300 for 45 minutes! FANTASTIC!!
I’ve made this recipe twice. Both times the meat was tender and tasty. I did not use seafood seasoning or red pepper flakes, simply because I don’t like too much spice or heat. (Personal preference) I found that the flavor from the beef broth overpowered the meat, so i used chicken broth the second time. This will be my go-to rib recipe from now on!
I mixed two batches of sauce: one with beef broth and one without. I put 2 racks of ribs in 10×15 baking dish and covered with beef broth mixture over ribs. Cover tightly with foil and baked at 300 for 2 1/2 – 3 hours until tender. I removed ribs from pan and allowed to sit for 15 minutes to dry. I then coated ribs with remaining sauce (made without beef broth) and placed over charcoal grill. Flip every 15 minutes, coating with sauce each time. Grill for 45 minutes with lid closed. DELISH!!!!
I added raw honey and I think it really brought the taste alive. Meat was really tender. Loved this recipe. Served with potatoes cut with butter poured over. UM!
I wasn’t sure if this was a slow-cooker recipe or oven. I poured all the ingredients except for the oil in my slow-cooker and raw ribs, mixed them a bit. I cooked them in low for 7 hours. Delicious!!!!! Will be making them again soon!
This is a keeper! I omitted the boiling as one reviewer suggested and simmered it for 3 hours. The meat fell off the bone. I definitely will make this again.
I made a couple of changes. I used beef spare ribs. I doubled the batch of sauce because of the amount of ribs used, 3.72 lbs. I did not double the vinegar though and I boiled the ribs first which cut off an hour of simmering time at the end of the recipe and oh my goodness it was the best. I will definitely be making this again and again.
These were very good. I didn’t have old bay spice or nutmeg, but they still turned out good. I left them in the crock pot for 6 hours and there was no trace of meat still left on the bone. The sauce was quite watery, so next time I would take the time to thicken the sauce to pour over the ribs. They had just a little zing to them.
These ribs are a favorite at my house. My husband has asked for them repeatedly.