Tender N Tangy Ribs Recipes

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TENDER 'N' TANGY RIBS



Tender 'n' Tangy Ribs image

These ribs are so simple to prepare! Just brown them in the skillet and then combine them with the sauce ingredients in your slow cooker. Serve them for lunch, or let them cook all day for fall-off-the-bone tenderness. -Denise Hathaway Valasek, Perrysburg, Ohio

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 3 servings.

Number Of Ingredients 11

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

Steps:

  • Combine the first 9 ingredients in a 3-qt. slow cooker. Cut ribs into serving-sized pieces; brown in a skillet in oil. Transfer to slow cooker. Cover and cook on low for 4-6 hours or until tender.

Nutrition Facts : Calories 689 calories, Fat 48g fat (16g saturated fat), Cholesterol 170mg cholesterol, Sodium 1110mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 42g protein.

TENDER-N-TANGY RIBS



Tender-N-Tangy Ribs image

Provided by My Food and Family

Categories     Home

Time 6h30m

Number Of Ingredients 10

3/4 cup white vinegar
3/4 cup ketchup
2 Tbsp sugar
2 Tbsp Worcestershire sauce
1 tsp ground mustard
1 tsp paprika
1/2 tsp salt
1/4 tsp pepper
2-3 lb pork spare ribs
1 tsp vegetable oil

Steps:

  • Combine vinegar, ketchup, sugar, Worcestershire sauce, ground mustard, paprika, salt and pepper in a slow cooker.
  • Cut the spare ribs into serving size pieces. Brown the ribs in a skillet with oil. Remove them from skillet, pat off excess oil with paper towel. Put ribs in slow cooker and spoon sauce over them.
  • Cover and cook on low for 6 hours or until tender.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

TENDER 'N' TANGY RIBS



Tender 'n' Tangy Ribs image

These ribs are so simple to prepare! Just brown them in the skillet and then combine them with the sauce ingredients in your slow cooker. Serve them for lunch, or let them cook all day for fall-off-the-bone tenderness. -Denise Hathaway Valasek, Perrysburg, Ohio

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 3 servings.

Number Of Ingredients 11

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

Steps:

  • Combine the first 9 ingredients in a 3-qt. slow cooker. Cut ribs into serving-sized pieces; brown in a skillet in oil. Transfer to slow cooker. Cover and cook on low for 4-6 hours or until tender.

Nutrition Facts : Calories 689 calories, Fat 48g fat (16g saturated fat), Cholesterol 170mg cholesterol, Sodium 1110mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 42g protein.

TENDER N TANGY RIBS



Tender N Tangy Ribs image

'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.'

Provided by Allrecipes Member

Time 4h15m

Yield 2

Number Of Ingredients 11

¾ cup vinegar
½ cup ketchup
2 tablespoons sugar
2 tablespoons Worcestershire sauce
1 garlic clove, minced
1 teaspoon ground mustard
1 teaspoon paprika
½ teaspoon salt
⅛ teaspoon pepper
2 pounds pork spareribs
1 tablespoon vegetable oil

Steps:

  • Combine the first nine ingredients in a 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.

Nutrition Facts : Calories 1452.4 calories, Carbohydrate 32.4 g, Cholesterol 362.9 mg, Fat 113.8 g, Fiber 0.7 g, Protein 71.9 g, SaturatedFat 35.3 g, Sodium 1689.7 mg, Sugar 28 g

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