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Ingredients 0/10
Why This Dish Is So Special
These ribs are tender and full of smoky flavor thanks to the slow cooking process. Cooking them low and slow allows the meat to become juicy and fall off the bone, making every bite satisfying and delicious.
Simple Cooking Tips
- Use a dry rub and let it sit on the ribs for at least an hour before cooking to enhance flavor.
- Maintain a consistent low temperature around 225°F (107°C) for several hours to get the best tenderness.
- Wrap the ribs in foil during the last part of cooking to lock in moisture and speed up tenderness.
- Maintain a consistent low temperature around 225°F (107°C) for several hours to get the best tenderness.
- Wrap the ribs in foil during the last part of cooking to lock in moisture and speed up tenderness.
Directions
In a bowl, mix together the tomato sauce, brown sugar, red wine vinegar, chili powder, soy sauce, cumin, paprika, garlic powder, salt, and cayenne pepper until everything is well combined. Next, place the sparerib pieces into your slow cooker and pour the sauce over them, making sure each rib is nicely coated. Cover and cook on high for about 3 to 4 hours if you're short on time, or set it on low and let it go for 6 to 8 hours for tender, fall-off-the-bone ribs. Once they're done, give them a taste and adjust the seasoning if needed before serving.
Simple Serving Suggestions
Serve with classic sides like coleslaw, baked beans, or cornbread to complement the smoky richness. A fresh green salad or grilled vegetables also pair nicely to balance the meal.
Refrigeration Tips
Allow any leftover ribs to cool completely before wrapping tightly in foil or placing in an airtight container. Store in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently to keep them moist.
18
people cooked this recipe
