Tender 'n' Tangy Ribs Recipe
Tender 'n' Tangy Ribs Recipe photo by Taste of Home

Tender 'n' Tangy Ribs Recipe

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4.5 7 11
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"These ribs are so simple to prepare," confides Denise Hathaway Valasek of Perrysburg, Ohio. "Just brown them, then combine with the sauce ingredients in your slow cooker. Serve them at noon...or let them cook all day for falling-off-the-bone tenderness."
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES:2-3 servings
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES: 2-3 servings


  • 3/4 to 1 cup white 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 to 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 pounds pork spareribs
  • 1 tablespoon canola oil

Nutritional Facts

1 cup: 689 calories, 48g fat (16g saturated fat), 170mg cholesterol, 1110mg sodium, 22g carbohydrate (13g sugars, 1g fiber), 42g protein


  1. Combine the first nine ingredients in a 3-qt. 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. Yield: 2-3 servings.
Originally published as Tender N Tangy Ribs in Quick Cooking May/June 1998, p44

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Reviewed Mar. 11, 2015

"Ribs came out very tender and tasty. I did make a couple changes from reading other reviews. I used 1/2 cup of vinegar and doubled everything else. Also used brown sugar instead of regular sugar. I used country style ribs (about 2 1/2 lbs.) and they were done in 5 hours."

Reviewed Dec. 17, 2014

"Very good and tender. I cut the vinegar back to 1/2 cup, because I thought the 3/4 to 1 cup would be tangier than I wanted. I used country style ribs and let mine cook all day."

Reviewed Feb. 15, 2014

"My husband begs for me to cook these all the time. They are one of his new favorite foods!"

Reviewed Oct. 1, 2013

"Method easy. Sauce great. I just used short ribs because they are more meaty and I don't like paying for bones."

Reviewed Jun. 22, 2011

"I didn't provide a rating because I changed a couple of things...I used brown sugar and only 1/4 cup vinegar. Without all that vinegar, I could have eaten the sauce out of the measuring cup before I even put it in the slowcooker. I made it for my husband for Father's day... For hours after he ate it, all I heard was "thank you, thank you ,thank you! I love you". After years of seldom cooking, his vast enjoyment of the first ribs I have ever cooked has inspired me to enjoy cooking again. :)"

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