The Italian Slow Cooker Spareribs with Spicy Sausages

It’s been so cold lately that I’ve got my slow cooker working overtime. All we seem to want to eat is soup, stew, vegetables — anything hearty, hot, rich and/or saucy.  Like this recipe from my book, THE ITALIAN SLOW COOKER–spareribs simmered in tomato sauce with spicy sausages.

A lot of cooks think of spareribs for barbecue, but they are also a great cut to simmer and stew.  With some meaty, juicy spareribs from the supermarket and plump, fresh Italian sausages, I’ll serve this tonight with polenta and steamed broccoli.  The recipe makes a lot, so I’ll cut up and reheat the leftovers and sauce to serve with pasta another day.  Today is the best day, though, since despite the fact that the temperature is in the low 20’s, my slow cooker will be perfuming the house all day long with mouth watering aromas!


Serves 6

2 tablespoons olive oil

3 pounds meaty spareribs, cut into individual ribs

3 hot (or sweet) Italian sausages

1 onion, chopped

1 medium carrot, chopped

1 celery rib, chopped

1 large garlic clove, finely chopped

1 can (28 ounces) tomato puree

Salt and freshly ground pepper

In a large skillet, heat the oil over medium heat.  Add the meats in batches and brown them on all sides.  Place the browned meats in the slow cooker.  Add the chopped vegetables to the pan and cook, stirring until tender and golden.  Stir in the tomato puree and a pinch of salt and pepper scraping the bottom of the pan.  Bring the sauce to a simmer.  Pour it into the cooker.

Cover and cook on low for 8 hours or until the meat is falling away from the bones.  Serve hot.

Be Sociable, Share!


1 tracie p { 01.23.11 at 9:37 AM }

sounds SO good! I made some ceci from rancho gordo all night in my slow cooker. gonna make pasta e ceci 🙂 hope to find some dececco rombi!

2 Michele Scicolone { 01.23.11 at 9:46 AM }

Now you’ve got me craving some pasta “cheech”!

Leave a Comment

    • Michele Scicolone