Slow Cooker Spare Ribs

Patty Ward


These are so good in the crock pot. Made them once and they were so moist and succulent. This is the way to cook them without having to turn and baste.
My family says this is the only way I should cook them.
Hope you like them as well!

★★★★★ 2 votes
4 -6 Slow Cooker
5 Min
9 Hr


3 lb
pork spare ribs, cut into 3 rib portions
2 c
low sodium beef broth
14.5 can fire roasted crushed tomatoes; muir glen
6 ounce can tomato paste
2 Tbsp
1 tsp
balsamic vinegar
2 Tbsp
light brown sugar
2 Tbsp
corn starch
2 clove
garlic, minced
salt and pepper to taste


1In a mixing bowl, whisk together the beef broth, molasses, crushed tomatoes, tomato paste, balsamic vinegar, brown sugar cornstarch and garlic and salt and pepper to your liking. May add 1 tsp hot pepper sauce if you like a little more heat.
2Rinse spare ribs under cool water, pat with paper towels, and cut into 3 rib portions; taking care to cut away silver skin if still attached.
3in a glass dish lay spare rib portions and pour sauce over them making sure to cover all. Transfer to a 6 quart crock pot.
4Using a large 6 quart slow cooker. put rib portions and sauce in crock pot and cook on low for 9-11 hours until ribs are tender and succulent.

About this Recipe

Course/Dish: Beef, Other Sauces, Ribs
Other Tag: Quick & Easy
Hashtag: #Succulent