Spare Ribs

Here's a simple, slow-cooked recipe for a perennial favorite, Spare Ribs. These ribs will be tangy and tender with a minimum of effort on your part! Feel free to adjust the amount of hot sauce to your taste, depending on the brand you use.

If you're seeking a ribs recipe that is not braised but grilled or roasted, check out our Espresso Rubbed Ribs recipe with delicious espresso-ground coffee or our Asian Ribs Rub!

3-5 lbs beef braising ribs

1 small can tomato juice

1 small can tomato soup (Heinz or Aylmer)

cup beer

cup vinegar

cup brown sugar (Demerara preferred)

1 tbls Worchestershire Sauce

1 tbls hot sauce (Bufalo)

1 tsp mustard

1 onion, diced

salt and pepper to taste

Brown the meat in a pan or roaster in peanut oil; remove any excess fat on the ribs from the roaster.  Mix other ingredients in a bowl and pour over the ribs.  Place covered in a slow oven, 250° F, for 2 hours. Turn ribs at least once during cooking. Serve over noodles with beer.

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