Sunday Afternoon Slow-Cooked Spare Ribs

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Sunday Afternoon Slow-Cooked Spare Ribs to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Sunday Afternoon Slow-Cooked Spare Ribs, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 8 meaty pork loin spareribs
• 1 tablespoon light olive oil
• 1 (14 ounce) can beef broth
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 1/4 cup lemon juice
• 2 tablespoons vinegar
• 2 tablespoons Worcestershire
• sauce
• 2 tablespoons soy sauce
• 1/2 teaspoon crushed red pepper
• flakes
• 1 tablespoon seafood seasoning
• (such as Old Bay®)
• 1/4 cup dried minced onion
• 1/2 teaspoon ground nutmeg
• salt and black pepper to taste

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Place the ribs into a large pot, and cover with lightly salted water

Step 2: Technique & Execution

Bring the ribs to a boil, and boil for 45 minutes

Step 3: Technique & Execution

Drain off the water and set the ribs aside

Step 4: Technique & Execution

Heat the olive oil in a large, heavy pot or Dutch oven over medium heat until the oil shimmers, and brown the ribs on all sides, about 10 minutes per side

Step 5: Technique & Execution

Remove the ribs, and pour in the beef broth, ketchup, brown sugar, lemon juice, vinegar, Worcestershire sauce, soy sauce, red pepper flakes, seafood seasoning, dried onion, nutmeg, and salt and pepper

Step 6: Technique & Execution

Stir the ingredients until the sauce has dissolved any brown bits of flavor from the bottom of the pan