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The HBHW Recommends
Crockpot Spare Ribs
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- 1 pound beef short ribs
- 1/2 tablespoon vegetable oil
- 1 teaspoon chili powder
- 8 ounces can tomato sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 medium onion
- 1 15-ounce can kidney beans
- 3 cloves chopped garlic
This recipe makes 4 servings.
Put ribs in pot of boiling water, reduce heat and simmer for 10 minutes. Remove ribs from water and drain well to remove as much fat as possible. (This can easily be done the evening before to save time in the morning)
Brown ribs in hot oil. Remove, drain all but 1 tsp fat. Add chopped garlic, lightly brown in oil. Add chili powder, tomato sauce, bring to simmer. (You can do all of this the evening before to save more time.) Sprinkle ribs with salt and pepper put in crockpot. Add sauce and sliced onion. Cover and slow cook 6 to 8 hours on LOW.
Remove bones from pot, skim off any visible fat. Add kidney beans, cover and cook on HIGH one hour.
Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.
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One Response to “Crockpot Spare Ribs”
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October 29th, 2009 at 6:32 pm
this sounds good but I’m confused by your title. I thought spare ribs and short ribs were different? one is pork, the other beef? I’m pretty certain of this, but the recipe would be delicious, either way. I’m just saying that maybe if a family doesn’t eat pork they might not look at this recipe.