For an even deeper flavor, consider adding a tablespoon of smoked paprika to the sauce. If you prefer a sweeter sauce, increase the brown sugar to 1/3 cup. Serve these ribs with your favorite sides, such as mashed potatoes, coleslaw, or cornbread, for a complete and satisfying meal.
Sunday Afternoon Slow-Cooked Spare Ribs
-
PREP TIME5 mins
-
COOK TIME4 hrs 35 mins
-
TOTAL TIME4 hrs 40 mins
-
SERVING8 People
-
VIEWS234
These incredibly tender, fall-off-the-bone spare ribs are slow-cooked to perfection in a rich and flavorful sauce, making them the ultimate comfort food for a relaxed Sunday gathering. A symphony of sweet, savory, and subtly spicy notes elevates this dish to a culinary experience.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate14 g
-
Cholesterol75 mg
-
Fiber1 g
-
Protein19 g
-
Saturated Fat7 g
-
Sodium861 mg
-
Sugar12 g
-
Fat21 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Parboil the Ribs: Place ribs into a large pot and cover with lightly salted water. Bring to a boil and cook for 45 minutes. This step helps to render some of the fat and tenderize the meat. Drain thoroughly.
02 Step
Recipe View Sear the Ribs: Heat olive oil in a Dutch oven over medium heat until shimmering. Add ribs and brown on all sides, about 10 minutes per side, ensuring a rich, caramelized crust. Transfer ribs to a plate.
03 Step
Recipe View Create the Sauce: Add beef broth, ketchup, brown sugar, lemon juice, minced onion, vinegar, Worcestershire sauce, soy sauce, seafood seasoning, red pepper flakes, nutmeg, salt, and pepper to the Dutch oven. Stir well to loosen any flavorful brown bits from the bottom of the pan. Lower the heat to medium-low and bring to a gentle simmer.
04 Step
Recipe View Slow-Cook to Perfection: Return ribs to the Dutch oven and turn to coat evenly in the luscious sauce. Cover the pan tightly and simmer over low heat until the meat is incredibly tender and effortlessly falls off the bones, approximately 3 hours. Check periodically and add a little water if the sauce becomes too thick.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Kendall Beckermayer
Jun 3, 2025This recipe is a keeper! Easy to follow and the results are restaurant-quality.
Nova Lockman
May 8, 2025Next time, I'll try adding a little bit of liquid smoke for an even smokier flavor.
Armando Smith
Sep 8, 2024Be patient during the braising process. The longer they cook, the more tender they become.
Ricardo Kilback
Sep 3, 2024I used smoked paprika instead of red pepper flakes for a smoky flavor. Will definitely make again!
Mariana Mcclure
Jul 28, 2024I added a splash of bourbon to the sauce for an extra layer of flavor. Delicious!
King Ryan
May 24, 2024These ribs were so tender! The flavor was amazing, not too sweet and just the right amount of spice.
Miguel Beier
Jan 15, 2024The pre-boiling step really makes a difference. The ribs were perfectly tender.
Angie Abshire
Sep 15, 2023My family devoured these ribs. They were a huge hit!