Barbecued Spareribs California Style
These were so good that the ribs just fell off the bone My whole family LOVED it I added more like 8 dashes of Tabasco and it was great to eat with just enough bite to it
These were so good that the ribs just fell off the bone My whole family LOVED it I added more like 8 dashes of Tabasco and it was great to eat with just enough bite to it
- Carbohydrate 20.03508035 g
- Cholesterol 448 mg
- Fat 131.233576265 g
- Fiber 0.212982580703348 g
- Protein 87.776136435 g
- Saturated Fat 42.18954489825 g
- Serving Size 1 1 Serving (649g)
- Sodium 1165.89368058333 mg
- Sugar 19.8220977692967 g
- Trans Fat 18.96426990475 g
- Calories 1632 calories
Step-by-step
- Preheat oven to 400 degrees.
- Arrange ribs on rack in baking pan.
- Brown in oven for 15 minutes on each side.
- Drain and put in slow cooker.
- Combine remaining ingredients and pour over ribs.
- Cover and cook on LOW for 6 to 10 hours or on HIGH 3 1/2 to 4 hours.
Cider vinegar drives the chemistry of this barbecue sauce by introducing acetic acid that softens tough connective tissues in pork spareribs over hours of steady heat. That high concentration of acid balances the heavy sweetness of ketchup and dark brown sugar while breaking down collagen into gelatin. Combining these pantry staples directly in the slow cooker eliminates the need for separate pan reductions before the meat goes in.
Initial browning in a 400-degree oven for 15 minutes per side renders excess surface fat and initiates the Maillard reaction on the exterior of the pork bones. Skipping this dry-heat step leaves rendering entirely to the slow cooker liquid, which can yield a greasier sauce. Drain the excess fat thoroughly after roasting so the slow cooker environment remains focused on braising rather than boiling the meat in grease.
Testing doneness on bone-in cuts requires tactile feedback rather than a digital probe, which often gives inaccurate readings when hitting the bone. Grip one individual bone and twist gently; the surrounding muscle fibers should offer zero resistance and begin to slide free from the bone entirely. If the meat holds firm, collagen conversion is incomplete and the pork needs another hour on the low setting.
Pairing these rich, slow-braised ribs with crisp cabbage slaws or un-dressed bitter greens provides essential textural and acid contrast to cut through the heavy fat content. Raw vegetables retain their structural crunch, contrasting the melting tenderness of the slow-cooked pork without competing for flavor dominance on the plate.
