4-Ingredient Slow Cooker Vintage Sticky Spareribs Directions:
Set out a 5- to 6-quart slow cooker with a black ceramic insert.
Pat spareribs dry with paper towels.
Remove the thin membrane from the bone side of the ribs if desired.
Curl the rack of spareribs around the inside edge of the slow cooker, bone side facing inward.
Tuck the ends in so the lid fits securely.
In a medium bowl, whisk together ketchup, brown sugar, and apple cider vinegar until smooth and glossy.
Pour sauce evenly over the ribs.
Use a spoon to spread sauce over any dry spots.
Cover and cook on LOW for 7–8 hours, or on HIGH for 3 1/2–4 hours, until ribs are very tender.
Spoon sauce from the bottom of the slow cooker over the ribs.
Optional broiling step: Transfer ribs to a foil-lined baking sheet, brush with sauce, and broil for 3–5 minutes until the edges brown and the sauce bubbles.
Let ribs rest for a few minutes.
Cut between the bones into individual or double-bone portions.
Serve hot with extra warm sauce spooned over the ribs.
WW Points Calculation
Pork spareribs, trimmed, 3 lb: 84.00
Heinz No Sugar Added Tomato Ketchup, 1 cup: 4.00
Domino Light Brown Sugar, 2 tbsp: 6.00
Bragg Apple Cider Vinegar: 0.00
Points Information:
Total Points: 94.00
Servings: 4 servings, about 1/4 rack ribs with sauce per serving
Points per serving: 23.50
Nutrition Information
Calories: 650
Fat: 45.00 g
Protein: 42.00 g
Carbohydrates: 11.00 g
Sugar: 6.00 g
Sodium: 690 mg
I'm waiting for your comments! Enjoy!
