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Sunday Afternoon Slow-Cooked Spare Ribs
Sunday Afternoon Slow-Cooked Spare Ribs
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Prep Time:
5 minutes
Cook Time:
275 minutes
Total Time:
280 minutes
Slow-cooked ribs in a tangy, sweet sauce until succulent and melt-in-your-mouth tender.
Ingredients:
  • 8 meaty pork loin spareribs
  • 1 tablespoon light olive oil
  • 1 (14 ounce) can beef broth
  • 0.5 cup ketchup
  • 0.25 cup lemon juice
  • 0.25 cup dried minced onion
  • 2 tablespoons vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon seafood seasoning (such as Old Bay®)
  • 0.5 teaspoon crushed red pepper flakes
  • 0.5 teaspoon ground nutmeg
  • salt and black pepper to taste
Instructions:
  • In a large pot, submerge the ribs in lightly salted water. Bring to a boil and simmer for 45 minutes. Drain the ribs.
  • In a Dutch oven, heat the olive oil until it shimmers over medium heat. Brown the ribs for approximately 10 minutes on each side. Then, transfer the ribs to a plate.
  • Pour all the flavorful ingredients - broth, ketchup, brown sugar, lemon juice, minced onion, vinegar, Worcestershire sauce, soy sauce, seafood seasoning, red pepper flakes, nutmeg, salt, and pepper - into the Dutch oven. Gently stir to release the delicious brown bits stuck to the pan's bottom. Reduce heat to medium-low and let it simmer.
  • Place the ribs back into the Dutch oven and ensure they are fully coated with the delicious sauce. Cover the pan and gently simmer on low heat until the meat becomes incredibly tender and easily falls off the bones, approximately 3 hours.

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