Twice in the last couple weeks I have come home to the most fantastic aroma in our kitchen. It’s a Crock Pot spare ribs recipe and you are going to love it. I buy spare ribs on sale at our local meat counter. I pulled two racks from the freezer the other day with the intention of getting them ready for supper the next night. I ran out of time. Nathan, my husband, called me at noon the next day, asking if he could help with the ribs. He is the man who will smoke and grill ribs for hours. When he sees ribs ready to be prepared and in turn giving him an opportunity to eat them, he is very willing to help. He told me all he did was “Google” to find this recipe but he found a winner.
I have eaten a lot of ribs in my lifetime and these are my favorite we have ever made.
This is a Rachael Ray Show recipe, Kara’s Slow Cooker Spare Ribs. You need:
- 2 tablespoons balsamic vinegar
- 2 teaspoon Dijon mustard
- 2 tablespoon Worcestershire sauce
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon hot sauce
- 1 cup chili sauce
- 1-inch knob ginger, peeled
- 2 racks spareribs, cut in half as needed to fit in crock pot
- 1 cup your favorite barbecue sauce, for basting and dipping
Put the ribs in the bottom of the Crock-Pot.
Combine and stir all ingredients other than barbeque sauce in a small bowl. If you don’t have a “knob of ginger” which we do not have fresh ginger readily available on the prairie, replace with a little powdered ginger. Pour the sauce over the ribs.
Nathan chopped one large onion and also placed over the spare ribs and sauce. Then cover, turn to low and leave for 6 hours. If you want to finish on the grill for a crispy and grilled rib, you can and just baste the ribs with the 1 cup barbecue sauce ahead of grilling. However we have not done that with these ribs. We used the sauce in the slow cooker for sauce and not the additional 1 cup barbecue sauce for dipping.
Serve with roasted potatoes, a leafy greens salad and a cold glass of milk and this is the best homemade ribs family meal you will have had…ever or at least in a long while. Nathan has been our rib cooking hero on these nights.
The slow cooker is empty and there are certainly more meals to come. I am always looking for more recipes via the Crock-Pot that fit our lifestyle and living. Tonight we are having beef roast and butternut squash in our slow cooker (generic Crock-Pot).
What’s your favorite Crock-Pot recipe?
Linking up to Beyer Beware for Hunk of Meat Monday…