Hawaiian-Style Spareribs





Honey Garlic Pork Ribs




Tender ‘n’ Tangy Ribs

3/4 cup vinegar
1/2 cup ketchup
2 tablespoons sugar
2 tablespoons Worcestershire sauce
1 garlic clove, minced
1 teaspoon ground mustard
1 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon pepper
2 pounds pork spareribs
1 tablespoon vegetable oil

Combine the first nine ingredients in a slow cooker.

Cut ribs into serving-size pieces; brown in a skillet in oil.

Transfer to slow cooker. Cover and cook on low for 4-6 hours or until tender.


Crock-Pot Cook’ N Carry 6-Quart Oval Manual Portable Slow Cooker, Stainless Steel

Hot and Spicy Spareribs

3 lbs. pork spareribs
2 tablespoons butter
1 medium onion, finely chopped
2 cloves garlic, minced
1 can (15 oz.) tomato sauce
2/3 cup cider vinegar
2/3 cup firmly packed brown sugar
2 tablespoons chili powder
1 tablespoon prepared mustard
1/2 teaspoon pepper

Melt butter in a large skillet over low heat; add onion and garlic. Saute until tender. Add remaining ingredients, except ribs; bring to a boil. Reduce heat; simmer for about 20 minutes stirring occasionally.

Place ribs on grill over indirect heat; close grill hood. Roast for 1 1/2 hours; then begin basting with the sauce every 10 minutes for 45 minutes. Remove from grill and serve with remaining sauce of desired.

Yield: 3 servings


Cooking with Brown Sugar: 51 Recipes

Slow-Cooked Tangy Ribs

1 1/4 cups vinegar
1/2 cup ketchup
2 tablespoons sugar
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon salt
1 dash ground black pepper
1 tablespoon vegetable oil
2 lbs pork spareribs

Combine vinegar, ketchup, sugar, Worcestershire sauce, garlic, salt, pepper and oil in a slow cooker; mix well.

Heat a small amount of oil in a large skillet and brown the ribs. You can cut the ribs into serving sizes before browning if you would like.

Transfer ribs to the slow cooker. Cover and cook on low for 4 to 6 hours.


Crock-Pot 3-Quart Round Manual Slow Cooker, Stainless Steel