Sunday Afternoon Slow-Cooked Spare Ribs
These Dutch oven ribs are a great accompaniment to Sunday afternoon football games on TV. I reviewed all the recipes for spare ribs and then borrowed ideas from many of them to come up with a blend that we tasted and loved. 
meaty pork loin spareribs
8
light olive oil
1
tablespoon
beef broth
1
(14 ounce) can
ketchup
½
cup
brown sugar
¼
cup
lemon juice
¼
cup
dried minced onion
¼
cup
vinegar
2
tablespoons
Worcestershire sauce
2
tablespoons
soy sauce
2
tablespoons
seafood seasoning (such as Old Bay)
1
tablespoon
crushed red pepper flakes
½
teaspoon
ground nutmeg
½
teaspoon
salt and ground black pepper to taste
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 Place ribs into a large pot and cover with lightly salted water. Bring to a boil and cook for 45 minutes. Drain.
  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.
  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.
  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.
