Sunday Afternoon Slow-Cooked Spare Ribs

Ingredients

• 8 meatys pork loin spareribs
• 1 tablespoon light olive oil
• 1 can beef broth , 14 ounce
• 0.5 cups ketchup
• 0.25 cups brown sugar
• 0.25 cups lemon juice
• 0.25 cups dried minced onion
• 2 tablespoons vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 1 tablespoon seafood seasoning , such as Old Bay
• 0.5 teaspoons crushed red pepper flakes
• 0.5 teaspoons ground nutmeg
• salt and ground black pepper to taste

Instructions

1. 1

   Place ribs into a large pot and cover with lightly salted water. Bring to a boil and cook for 45 minutes. Drain.

2. 2

   Heat olive oil in a Dutch oven over medium heat until shimmering. Add ribs and brown for about 10 minutes per side. Transfer ribs to a plate.

3. 3

   Add broth, ketchup, brown sugar, lemon juice, minced onion, vinegar, Worcestershire sauce, soy sauce, seafood seasoning, red pepper flakes, nutmeg, salt, and pepper to the Dutch oven. Stir to loosen any brown bits from the bottom of the pan. Lower the heat to medium-low and bring to a simmer.

4. 4

   Return ribs to the Dutch oven and turn to coat in the sauce. Cover the pan and simmer over low heat until the meat is very tender and falls off the bones, about 3 hours.