Slow Cooked English Ribs or Spare Ribs

1 Spanish onion, finely chopped

3 Tbsp oil

6 English ribs or spare ribs (or use any other meat on the bone)

Sauce

1/4 cup ketchup

3/4 cup brown sugar

2 Tbsp soy sauce

1 Tbsp mustard

3 Tbsp red wine vinegar

2 Tbsp black pepper balls

1.  Heat 2 Tbsp oil in a frying pan over medium heat. Sauté onion until soft, then set aside in a medium-sized bowl. Meanwhile, preheat the slow cooker to high. Add 1 Tbsp of oil. Use the same frying pan to sear the meat for about 3 minutes on each side. Transfer to slow cooker with all the pan juices.

2.  Add sauce ingredients to the bowl with the onions and mix until combined. Pour sauce over the meat and try to coat the meat with it. Cover and bake on high for 3-4 hours, then reduce to low for up to 8 hours.

This recipe originally appeared in Mishpacha Magazine.  Read full article, 'My Crockpot Craze', here.

Recipes by Estee Kafra, Styling by Tehila Hoberman and Amit Farber, Photorgraphy by Daniel Lailah.