Rating: 3 stars
231 Ratings
  • 5 star values: 35
  • 4 star values: 42
  • 3 star values: 72
  • 2 star values: 59
  • 1 star values: 23
Jane Kirby


Credit: Susie Cushner

Recipe Summary

15 mins
7 hrs
Serves 4


Ingredient Checklist


Instructions Checklist
  • Combine the onion, ketchup, vinegar, brown sugar, salt, Worcestershire, chili powder, and oregano in a 4- to 6-quart slow cooker. Stir in the ribs. Cook on low heat for 6 hours, or on high for 3 1/2 hours.

  • Using tongs, remove the ribs from the cooker and arrange on a broiler pan. Heat the broiler. Pour the juices from the cooker into a bowl and place in the freezer for 10 minutes to hasten the separation of the fat. Remove and discard the fat.

  • Pour the defatted juices into a saucepan; boil over high heat until reduced by half, about 15 minutes. Broil the ribs about 6 inches from the heat until browned. Serve with the sauce.

Chef's Notes


Nutrition Facts

calcium 92mg; 570 calories; carbohydrates 26g; cholesterol 177mg; fat 29g; fiber 1g; iron 4mg; protein 51mg; saturated fat 10g; sodium 2169mg.