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

Tender 'n' Tangy Ribs Recipe

Read Reviews (5)
4.11 5
Publisher Photo
"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

Ingredients

  • 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 serving (1 cup) equals 689 calories, 48 g fat (16 g saturated fat), 170 mg cholesterol, 1,110 mg sodium, 22 g carbohydrate, 1 g fiber, 42 g protein.

Directions

  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

Nutritional Facts

1 serving (1 cup) equals 689 calories, 48 g fat (16 g saturated fat), 170 mg cholesterol, 1,110 mg sodium, 22 g carbohydrate, 1 g fiber, 42 g protein.

Reviews for Tender 'n' Tangy Ribs(5)

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Feb. 15, 2014

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

MY REVIEW
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.

MY REVIEW
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. :)

MY REVIEW
Reviewed Jun. 16, 2010

We used brown sugar and apple cider vinegar and they turned out great.

~ Theresa

MY REVIEW
Reviewed Sep. 21, 2009

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.

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