Sweet-and-Sour Ribs

*Gluten-Free–Optional
Makes 8 servings
Prep. Time: 20 minutes Cooking Time: 5–8 hours Ideal slow-cooker size: oval 6-qt.
Needed at Time of Preparation:
3–4 lbs. spareribs, cut to fit into a gallon-sized freezer bag
20-oz. can pineapple tidbits, undrained
2 8-oz. cans tomato sauce
½ cup thinly sliced onions
½ cup thinly sliced green bell pepper
½ cup packed brown sugar
¼ cup cider vinegar
¼ cup tomato paste or ketchup
2 Tbsp. Worcestershire sauce *make sure yours is gluten-free to keep this recipe gluten-free
1 clove garlic, minced
salt and pepper to taste
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag and smoosh around until ribs are well-coated.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    TIP: If 8 servings are just too much for you, either split the recipe between 2 freezer bags or make it all and freeze the leftovers.
    Information for Freezer Bag:
    SWEET-AND-SOUR RIBS
    Makes 8 servings
    Cooking Time: 5–8 hours Ideal slow-cooker size: oval 6-qt.

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Empty contents of the bag in the crock, spreading the ribs out.
  3. Cover. Cook on low 5–8 hours or until meat is tender.
  4. Remove ribs from sauce and keep warm.
  5. Using a good-sized spoon, lift the layer of grease off the sauce and discard. Or refrigerate the sauce, allowing fat to harden. Then remove with a spoon.
  6. After removing grease, heat sauce and serve with ribs.

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