Best 6 Sunday Afternoon Slow Cooked Spare Ribs Recipes
Sunday afternoon is the perfect time to slow-cook a rack of spare ribs. The low and slow cooking method allows the meat to become fall-off-the-bone tender, while the flavors of the rub and sauce have time to penetrate deep into the ribs. Whether you prefer a dry rub or a wet sauce, there are countless recipes available to suit your taste. This article will provide you with some of the best recipes for slow-cooked spare ribs, so you can enjoy a delicious and comforting meal with your family and friends.
Here are our top 6 tried and tested recipes!
SUNDAY AFTERNOON SLOW-COOKED SPARE RIBS
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.
Provided by cookingatlongbeachisland
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 4h25m
Yield 8
Number Of Ingredients 14
Steps:
- 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 322.5 calories, Carbohydrate 14.2 g, Cholesterol 75.2 mg, Fat 20.9 g, Fiber 0.5 g, Protein 19.4 g, SaturatedFat 7.3 g, Sodium 860.5 mg, Sugar 11.5 g
SLOW-COOKED COUNTRY RIBS IN GRAVY
This is a very easy recipe (just the kind I like!) that I got from my sister-in-law. I like to make it in winter as a way to capture the barbecues of summer.
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place ribs in a 5-qt. slow cooker. Combine remaining ingredients and pour over ribs. Cover and cook on high for 1 hour; reduce heat to low and cook 3-4 hours longer. Remove ribs to serving platter and keep warm. Thicken cooking liquid for gravy.
Nutrition Facts : Calories 280 calories, Fat 14g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 876mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 1g fiber), Protein 27g protein.
SLOW COOKER RIBS
Slow cooking is the perfect way to get tender melt-in-the-mouth pork ribs, simply throw everything in the slow cooker, then finish off in the oven or bbq
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 9h30m
Number Of Ingredients 7
Steps:
- Put 4 tbsp of barbecue sauce along with the rest of the ingredients into your slow cooker. Top up with enough water to cover (roughly 1.5l). Slow cook on Low for 8 - 9 hours until very tender but not completely falling off the bone.
- Heat the oven to 220C/ 200C fan/ gas mark 7. Remove the ribs from the slow cooker using a slotted spoon or tongs. Handle them carefully as the meat will be very tender and may start to fall off. Baste with the remaining barbecue sauce and lay on a foil-lined oven tray. Cook for 20 - 30 mins until starting to crisp on outside. Alternatively, cook on the barbecue, turning from time to time until piping hot throughout.
Nutrition Facts : Calories 414 calories, Fat 24.1 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 24.7 grams carbohydrates, Sugar 21 grams sugar, Fiber 1.4 grams fiber, Protein 23.16 grams protein, Sodium 1.9 milligram of sodium
LOW & SLOW OVEN BAKED RIBS - SUPER SIMPLE!
This is truly the ONLY rib recipe you will ever need. Ribs simply don't get any better than this! You'll need a fork and knife to eat these, as they will FALL OFF THE BONE. . .tastier than you can imagine. And they couldn't be easier, just throw them in the oven and you are good to go. . .just make sure you have some of your favorite BBQ sauce on hand!
Provided by januarybride
Categories Pork
Time 4h20m
Yield 1/3 rack of ribs, 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 225 degrees.
- Season your ribs with Dale's marinade, your favorite rib rub, grill seasoning, or simply salt and pepper.
- Place ribs, meat side down, in baking dishes.
- Cover the baking dishes with aluminum foil and place in the oven.
- If you are using small baby back ribs, take out after 3.5 hours. If you are using regular baby back or St. Louis style ribs, then take out after 4 hours.
- Drain off the drippings. Flip the ribs over using two spatulas (and an extra set of hands if you have them) so the meat side is up. Be careful, as they may be so tender they fall apart.
- Put a layer of BBQ sauce on the ribs and return to the oven uncovered for an additional 20-30 minutes.
- Remove from oven and serve them up with a side of potato salad and some baked beans.
SUNDAY AFTERNOON SLOW-COOKED SPARE RIBS
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.
Provided by cookingatlongbeachisland
Categories Pork Spare Ribs
Time 4h25m
Yield 8
Number Of Ingredients 14
Steps:
- 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 322.5 calories, Carbohydrate 14.2 g, Cholesterol 75.2 mg, Fat 20.9 g, Fiber 0.5 g, Protein 19.4 g, SaturatedFat 7.3 g, Sodium 860.5 mg, Sugar 11.5 g
SLOW COOKER RIBS RECIPE BY TASTY
It's been years since you got that slow cooker as a gift and well, outside of a hearty chili, you don't quite know what to do with it. Well get ready, because it's time to pull it back out and put together a barbecuing favorite: ribs. That's right. All you have to do is prep, and let the cooker do the work. With these baby back ribs, you won't even miss going to Chili's anymore.
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine bbq sauce, brown sugar, cider vinegar, oregano, Worcestershire sauce, cayenne pepper, and chili powder in a small bowl.
- Salt and pepper the ribs. Place ribs in slow cooker, and cover in sauce.
- Cook low and slow for eight hours or high for four hours.
- After the ribs are done, spoon the bbq sauce in the slow cooker over the ribs before removing.
- Cut the ribs, serve with bbq sauce.
- Enjoy!
Nutrition Facts : Calories 1224 calories, Carbohydrate 68 grams, Fat 78 grams, Fiber 2 grams, Protein 52 grams, Sugar 55 grams
Tips:
- Choose the right ribs: Look for spare ribs that are meaty and have a good amount of marbling.
- Trim the ribs: Remove the membrane from the back of the ribs and any excess fat.
- Season the ribs: Use a generous amount of your favorite rub or seasoning blend.
- Cook the ribs low and slow: The best way to achieve fall-off-the-bone ribs is to cook them low and slow. Aim for a cooking temperature of 225-250 degrees Fahrenheit.
- Baste the ribs: Every hour or so, baste the ribs with your favorite sauce or liquid. This will help to keep them moist and flavorful.
- Let the ribs rest: Once the ribs are cooked through, let them rest for 10-15 minutes before serving. This will allow the juices to redistribute and the meat to become more tender.
Conclusion:
Slow-cooked spare ribs are a delicious and easy-to-make meal that is perfect for any occasion. By following these tips, you can achieve fall-off-the-bone ribs that will impress your family and friends.
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