Easy 105 min

Sunday Afternoon Slow-Cooked Spare Ribs

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Prep

27 min

Cook

78 min

Total

105 min

Ingredients (14)

8 meaty pork loin spareribs g

1 tablespoon light olive oil g

1 (14 ounce) can beef broth g

½ cup ketchup g

¼ cup brown sugar g

¼ cup lemon juice g

¼ cup dried minced onion g

2 tablespoons vinegar g

2 tablespoons Worcestershire sauce g

2 tablespoons soy sauce g

1 tablespoon seafood seasoning (such as Old Bay) g

½ teaspoon crushed red pepper flakes g

½ teaspoon ground nutmeg g

salt and ground black pepper to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

Place ribs into a large pot and cover with lightly salted water. Bring to a boil and cook for 45 minutes. Drain.

Heat olive oil in a Dutch oven over medium heat until shimmering. Add ribs and brown for about 10 minutes per side. Transfer ribs to a plate.

Add 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 to loosen any brown bits from the bottom of the pan. Lower the heat to medium-low and bring to a simmer.

Return ribs to the Dutch oven and turn to coat in the sauce. Cover the pan and simmer over low heat until the meat is very tender and falls off the bones, about 3 hours.