Main Dishes, Pork Mutton Veal

Slow-cooked Spare Ribs

  • 2/3 cup Flour
  • 2 tsp. Salt
  • 1/2 tsp. Pepper
  • 4 to 4-1/2 lbs. Boneless spare ribs
  • 1/4 to 1/3 cup Butter/margarine
  • 1 Large onion, chopped
  • 1-1/2 cups Beef broth
  • 3/4 cup Cider or red wine vinegar
  • 3/4 cup Packed brown sugar
  • 1/2 cup Chili sauce
  • 1/3 cup Ketchup
  • 1/3 cup Worcestershire sauce
  • 5 Garlic cloves, minced
  • 1-1/2 tsp. Chili powder

    • In a large resealable plastic bag, combine the flour, salt and pepper. Add ribs in batches and shake to coat. In a large skillet, brown ribs in butter. Transfer to a slow cooker. In the same skillet, combine the remaining ingredients.Cook and stir until mixture comes to a boil; pour over ribs (slow cooker will be full). Cover and cook on low for 9-10hours or until meat is tender. Yield:12-15 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela S. Keller of Bridgewater, MA. 

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