Tender 'n' Tangy Ribs Recipe
- 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
- 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.
Reviews for Tender 'n' Tangy Ribs
Sort By :
"My husband begs for me to cook these all the time. They are one of his new favorite foods!"
"Method easy. Sauce great. I just used short ribs because they are more meaty and I don't like paying for bones."
"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. :)"
"We used brown sugar and apple cider vinegar and they turned out great.~ Theresa"
"I think we like tangy, but all we could taste was the vinegar! I think it needed some brown sugar. This is not a keeper for me."