Sunday Afternoon Slow-Cooked Spare Ribs

These Dutch oven ribs are sweet and savory. They simmer in a tangy sauce for hours, resulting in tender ribs with meat that practically falls off the bone.

• Preparation Time: 5 mins
• Cooking Time: 4 hr 35 mins
• Total Time: 4 hr 40 mins
• Calories: 323 Calories

Ingredients

• 2 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce
• 1 (14 ounce) can beef broth
• salt and black pepper to taste
• 2 tablespoons vinegar
• 1 tablespoon light olive oil
• 1 tablespoon seafood seasoning (such as Old Bay®)
• 8 meaty pork loin spareribs
• 0.5 teaspoon ground nutmeg
• 0.5 cup ketchup
• 0.25 cup brown sugar
• 0.25 cup lemon juice
• 0.5 teaspoon crushed red pepper flakes
• 0.25 cup dried minced onion

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.