Slow-Cooked Ribs
Slow-cooked ribs immersed in a tangy, sweet, and smoky sauce, perfect for family dinners and gatherings, offering tender meat with rich flavors.
Ingredients
- 2 Tbsp. olive oil
- 1 small onion, finely chopped ⓘ
- 1 large garlic clove, pressed ⓘ
- 3/4 c. water ⓘ
- 1/4 c. cider vinegar ⓘ
- 2 Tbsp. pancake syrup ⓘ
- 1 Tbsp. Worcestershire ⓘ
- 1 Tbsp. mustard ⓘ
- 1 Tbsp. chili powder ⓘ
- 1 tsp. salt ⓘ
- 1/4 tsp. ground pepper ⓘ
- 1/4 tsp. ginger ⓘ
- 1 can tomato paste ⓘ
- 1 (2 1/2 to 4 lb.) rack pork spareribs ⓘ
Instructions
- Heat oven to 200°F (93°C).
- In a saucepan, heat olive oil over medium heat.
- Add chopped onion and cook for 5 to 7 minutes.
- Stir in pressed garlic and cook for 1 minute.
- Add water, cider vinegar, pancake syrup, Worcestershire sauce, mustard, chili powder, salt, pepper, ginger, and tomato paste.
- Cook over low heat, stirring until the mixture begins to thicken.
- Place ribs in a 9 x 13-inch glass baking dish.
- Pour the sauce over the ribs.
- Cover the dish tightly with heavy foil.
- Bake until tender, about 4 hours.
Tips & Substitutions
For a deeper flavor, consider marinating the ribs overnight in the sauce before cooking. If you want to reduce sugar, you can substitute the pancake syrup with honey or agave nectar. For a smokier taste, add a teaspoon of smoked paprika to the sauce. Ensure that the ribs are well-coated for maximum flavor absorption during slow cooking.
Serving Suggestions
Serve these slow-cooked ribs with classic sides like coleslaw or cornbread for a complete meal. They also pair beautifully with 24 Hour Layer Lettuce Salad for a refreshing contrast. For added flavor, brush with extra sauce before serving, and garnish with fresh herbs if desired.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the ribs in a baking dish, cover with foil, and warm in a preheated oven at 300°F (150°C) until heated through, about 20-30 minutes. Alternatively, you can microwave individual portions.
Nutrition & Diet Analysis (per serving)
Each serving of Slow-Cooked Ribs contains roughly 1119 calories, with 5g protein, 57g carbohydrates, and 103g fat. It is an excellent source of dietary fiber (37% of the Daily Value) and iron (28% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 2294mg per serving (100% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of ribs for this recipe?
Yes, you can use baby back ribs or beef short ribs as substitutes. Just be mindful that cooking times may vary slightly; check for tenderness to ensure they are cooked properly.
How can I make this recipe spicy?
To add some heat, increase the chili powder or add a dash of cayenne pepper to the sauce. You can also serve the ribs with a spicy barbecue sauce on the side for those who enjoy extra kick.
Is it possible to cook these ribs in a slow cooker?
Absolutely! You can transfer the sauce and ribs to a slow cooker and cook on low for 6-8 hours or on high for 4-5 hours. This method is great for busy days and allows the flavors to meld beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).