Prep 15 mins
Cook 9 hrs
This is a great family pleaser and very easy. When I take it to potlucks, it's usually the first empty dish on the table!
- 3 lbs spareribs
- 2 medium onions, chopped
- 2 tablespoons melted butter or 2 tablespoons margarine
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 3 teaspoons paprika
- 1⁄2 teaspoon pepper
- 1 teaspoon dry mustard
- 1 1⁄2 cups catsup
- 1 1⁄2 cups water
- 2 tablespoons vinegar
- Place ribs in crock pot.
- They can be preboiled to decrease fat and cooking time.
- Combine other ingredients, except onions, and mix well.
- Pour sauce over spare ribs.
- Add chopped onions.
- Cook on High for 1 hour.
- Turn to low and cook for 4-6 hour if precooked or 9-10 hours if raw meat is used.
This are with out a doubt the best ribs I've ever had. I did parboil them for 40 minutes before putting in the crock pot otherwise I followed the recipe exactally. The Paprica was hungarian and the Brown Sugar was from Barbados, who knows, maybe quality ingrediants results in quality food. This is one recipe I will make again and again. On the days I don't feel like cooking, I hope sharon lets me know where the pot luck get together is so I can have even more !!!
I made this exactly as it said. The first serving was sorta bland, but the ribs were very tender. I think the onions could have mixed with the sauce for better cooking and flavor. Since I live alone I like cooking large meals that I can eat on for a couple of days. And, this dish got much better the second time around. And the third was great. Next time I'll cook it a day before I'm ready to eat it. Needed a little salt and I might try some changes just to spice (hot) it up. Thanks for getting me back to ribs since most recipes now are too sweat or leave a bad taste. Yours didn't.
this is a good recipe, I did make a few changes, I added some garlic, cayenne pepper to the sauce, I decreased the water to 3/4 cup, and I used balsamic vinegar, I also parboiled the ribs to cut the fat. the sauce was great, it would also go well on other meats, I can't wait to try it on beef ribs, Thanks for the great post!