Slow Cooker Sweet & Sour Ribs

That sounds absolutely delicious and perfect for a slow cooker! Sweet and Sour Ribs are a fantastic, hands-off meal when done in the slow cooker, resulting in fall-off-the-bone tender meat coated in a sticky, tangy sauce.

Here is a simple and reliable recipe for Slow Cooker Sweet & Sour Ribs, designed for maximum flavor and tenderness.

🍖 Slow Cooker Sweet & Sour Ribs

This recipe is best suited for pork spare ribs or country-style ribs.

I. Ingredients

Component	Quantity	Notes
Pork Ribs	$1.5 \text{ kg}$ ($\sim 3 \text{ lbs}$)	Spare ribs, St. Louis style, or country-style ribs, cut into individual portions.
Salt & Pepper	To taste	For seasoning the meat.
Onion Powder	$1 \text{ tsp}$
Garlic Powder	$1 \text{ tsp}$
All-Purpose Flour (or Cornstarch)	$2 \text{ tbsp}$	Optional: for dusting before searing (for better flavor).

Sweet & Sour Sauce

Component	Quantity	Notes
Ketchup	$250 \text{ ml}$ ($\sim 1 \text{ cup}$)
Brown Sugar	$120 \text{ g}$ ($\sim \frac{1}{2} \text{ cup, packed}$)
Apple Cider Vinegar	$80 \text{ ml}$ ($\sim 1/3 \text{ cup}$)	For the necessary sour component.
Soy Sauce	$2 \text{ tbsp}$	Use low sodium if preferred.
Worcestershire Sauce	$1 \text{ tbsp}$	For depth of flavor.
Garlic	$2 \text{ cloves}$	Minced.
Ginger	$1 \text{ tsp}$	Freshly grated or ground.

II. Instructions

1. Prepare the Ribs (Optional Sear for Flavor)

1. Season: Pat the ribs dry. Season generously with salt, pepper, onion powder, and garlic powder.
2. Sear (Recommended): If time allows, dust the ribs lightly with flour and sear them in a hot pan with a little oil for $2 \text{ minutes}$ per side until browned. This adds a crucial depth of flavor (the Maillard reaction). Skip this step if you are pressed for time.

2. Prepare the Sauce

1. Combine: In a bowl, whisk together all the sauce ingredients: ketchup, brown sugar, apple cider vinegar, soy sauce, Worcestershire sauce, minced garlic, and ginger.

3. Slow Cook

1. Arrange: Place the seared (or unseared) ribs into the slow cooker. They can be stacked snugly.
2. Pour: Pour the sweet and sour sauce evenly over the ribs.
3. Cook: Cover and cook on LOW for $6 \text{ to } 8 \text{ hours}$ or on HIGH for $3 \text{ to } 4 \text{ hours}$, until the ribs are extremely tender and easily pull away from the bone.

4. Finishing (Optional Glaze)

1. Reduce (Optional): Once the ribs are cooked, carefully remove them from the slow cooker (they will be very fragile).
2. Thicken Sauce: Pour the remaining sauce from the slow cooker into a saucepan. Bring to a boil and let it simmer for $5 \text{ to } 10 \text{ minutes}$ until it thickens into a beautiful glaze. (Alternatively, you can whisk $1 \text{ tbsp}$ of cornstarch mixed with $1 \text{ tbsp}$ of cold water into the simmering sauce to speed up thickening).
3. Glaze and Broil (Optional): Brush the reduced sauce/glaze over the ribs. Place the ribs on a foil-lined baking sheet and place under a preheated broiler (Grill) for $2 \text{ to } 3 \text{ minutes}$ until the sauce is bubbly and slightly caramelized. Watch carefully to prevent burning!
4. Serve: Serve immediately, garnished with chopped fresh parsley or green onions.

Enjoy your tender, sticky ribs!

Would you like a recipe for a perfect side dish, like creamy coleslaw, to serve with the ribs?