These Crockpot RESTE RESTE They are fleshy, filling and so tender. Have fun for dinner and you have leftovers who have a flavor even better than they did the first night. Add carrots and potatoes for a abundant meal suitable for a cold winter day OR In summer when you don’t want to turn on the oven!
This recipe for reserve ribs can really do a lot, especially if you have more things you need to do today.
That’s why I decided to create mine of mine. I looked at several ways to make the reserve ribs and I didn’t realize that there were so many. I decided that the slow cooking ribs are the best way to go! It is certainly the simplest method!
Handed down by my grandmother, I discovered this treasure in my mother’s box full of wonderful recipes after her death. It was over 30 years ago and I have made them since then. It is an excellent family dinner to have in my arsenal from the whole family hook These ribs keep!
And is it a slow pot or a crockpot? I imagine both for you decide.
Because you will love this easy recipe for the tuning for the terracotta pot
- These are the improve Slow cooking ribs! I LOVE They because they are so damn easy to make! You just need a 30 -minute preparation in the morning and dinner is good when you walk in the door for an intense day. There is nothing better than that!
- Of course, you could simply pour a bottle of your favorite barbecue sauce on some ribs before cooking it and calling it good, but this vinegar -based sauce is so tasty, you will want to do your sauce every time!
- The best part is that cooking the low and slow ribs in a Crockpot makes them thus tender and juicy. You really can’t get the same result you make with the pot ribs with other cooking methods. At least, you can’t get those results without tons more work!
Types of pork ribs
You could ask yourself if you can use a different style of ribs in this recipe. The short answer is “yes” because this recipe will work with all the different types of ribs. However, you will get a different taste and consistency based on the type of rib you use.
The pork ribs have three basic cuts: ribs, reserve ribs and country -style ribs.
Pork ribs: The butchers cut these skinny ribs and keep from the top of the chest cage. They are shorter than the reserve ribs.
Reserve ribs: These ribs have a richer flavor. They are cut from the belly and have longer and less meat bones than the ribs.
St. Louis style ribs: This type of rib is actually a specific cut of the reserve ribs, cut uniform rectangular shape. It takes its name from the area where this cut has become popular.
Country -style pork ribs: This rib is the most fleshy, especially because in reality it is not a rib at all! It is more than a pork cut from an area close to the scapula.
Now, however much type of ribs are the best ribs? I guess you will have to choose your favorite!
Why are these ribs the “Crockpot” reserve ribs?
You might think that the word “reserves” refers to an “extra” rib. But in this case, the reserve ribs come from a German word that translates into “ribs”, as in the meat traditionally cooked on a spear or spit.
Are they “reserve ribs” or “SPARARIBS”?
You may have your favorite way of referring to this rib rack! But in our always confused English language, it is equally acceptable to call them “reserve ribs” (two words) or “SPARARIBS” (one word). I stay with two in this post.
Why choose a slow stove for these delicious ribs?
All types of ribs have more flavor and are more tender if slowly cooked over low heat. And with the ribs of Crockpot, you can fix it and forget it!
Ingredients for the Crockpot reserve ribs
To make about three kilos of slow ribs, you will need the following ingredients (See the recipe card for detailed amounts)
- Boned ribs
- Chopped onion
- Lemon juice
- White vinegar
- Worcestershire sauce
- Light brown sugar
- Waterfall
- Chilli pepper sauce
- Salt
- Ground black pepper
- Carrots
- Potatoes
How to make the best slow cooking pork ribs
This is a recipe for so easy ribs! Follow these simple steps:
Prepare: Transform the Crockpot at the bottom and cut the ribs into single portions. You can align your Crockpot or spray with kitchen spray to help with cleaning. Peel carrots and potatoes, then cut them into third parties, then halves again.
Sear: Prepare a large pan by claiming it with kitchen spray. Place the ribs in the pan over high heat and brown all sides. Only a couple of minutes should be needed on each side.
Fill: Put half of the carrots and potatoes on the bottom of the slow pot. Place the reserve ribs at the top in a single layer. Cover the ribs with the remaining carrots and potatoes.
Mixture: In a blender, add the onion, lemon juice, vinegar, worker sauce, brown sugar and chilli sauce. Blend until the ingredients combine completely. Spint the sauce uniformly above the meat, carrots and potatoes in the Crockpot.
Cooked: Leave the meal for 8-10 hours over low heat. You can also cook at the top for 4-6 hours, stirring occasionally. These slow -cooked ribs should be tender and ready for dinner time. We love when everything is mixed together, then get the flavor from all the ingredients in each bite!
Tips and tricks to help you enjoy those reserve ribs even more!
- Place the 6 tablespoons of water in the empty chilli jar, shake and add to the blender. This will remove the remaining content from the jar and you will not have to rinse it to recycle it!
- You can also cook this recipe in a large glass or saucepan dish, but keep in mind that I have not made them or made at a spare rib. So you are alone!
- Refrigerate the remaining ribs in an airtight container. They will keep 3-4 days. The cooked ribs can also be frozen and maintained for a maximum of 3 months. Browse over the night before heating.
Other slow cooking recipes
In reality I have a wide selection of slow cooking meals here, and I do more and more, so be sure to look at them!
This spicy orange roast with slow cooking is delicious when destroyed. Serve it with lettuce wraps for a slightly different version on a roast in the pot.
Do you need to bring something to that party of the day? Try this fantastic recipe for slow cooking chicken dive. It is perfect for everything, from cracker and vegetable chips!
I also love preparing sandwiches with grated meat and this beer chicken at the root of the barbecue Crockpot is perfect for this! Serve with potato salad above, trust me! It’s strange but good!
Can’t get enough ribs? Try these recipes:
If you have loved the Crockpot reserve ribs, you will also love these recipes!
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Crockpot RESTE RESTE
Crockpot RESTE RESTE – A fleshy dinner with carrots and potatoes covered with spicy sauce. This tender and abundant meal is perfect when you don’t want to turn on the oven in the summer or you want comfort food in winter.
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Instructions
Transform Crockpot at the bottom and cut the ribs into single portions.
Prepare a large pan by claiming it with kitchen spray. Put the ribs in the pan over medium heat -alto and burn on all sides.
Peel potatoes and carrots. Cut them in third parties, then halfway. Place half of potatoes and carrots on the bottom of the Crockpot.
Place the golden replacement ribs above in a single layer, if possible. Cover with the remaining carrots and potatoes.
In a blender, add the onion, the lemon juice, the vinegar, the worker sauce, the brown sugar and the chilli sauce.
Blend up until all the ingredients are mixed well. Spint the sauce uniformly above the carrots and potatoes.
Cook until the meat is kept and is easily destroyed for 8-10 hours, or high for 4-6 hours, mixing occasionally during cooking. This dish has a better flavor when everything is mixed together.
Notes
If you prefer to buy ribs, buy 4.5 pounds. To create this recipe and it may be necessary to use the slightest amount of vegetables required.
Nutrition
Calories: 659Kcal | Carbohydrates: 8G | Protein: 35G | Fat: 53G | Saturated fat: 17G | Polynsaturo fat: 9G | Monolysatuine fat: 19G | Trans fat: 1G | Cholesterol: 181mg | Sodium: 613mg | Potassium: 601mg | Fiber: 0.1G | Sugar: 7G | Vitamin A: 4Iu | Vitamin C: 6mg | Soccer: 45mg | Iron: 2mg
This post was originally published on March 14, 2012. It was updated in format and with images on July 2, 2025.
