Slow Cooked Spare Rib Jambalaya

Prep time 10 minutes Cook time 3 hours 30 minutes

Serves 6 people

Spare ribs, like belly, slow cook well as they have plenty of tougher connective tissue. That said, it’s also important to avoid overcooking them as they can become dry – this means never increasing the heat, nor extending the cooking time by too much for either.



  • 800g spare ribs
  • sea salt flakes and freshly-ground black pepper
  • 2 tablespoons oil
  • 1 cup diced pepperoni
  • 2 cups sautéed vegetables (celery, carrot, onion, garlic)
  • 4 bay leaves
  • 1½ tablespoons Cajun seasoning
  • 1 cup long grain rice
  • 2 cups beef stock
  • 400g can diced tomatoes
  • 4 cups spinach leaves


  1. 1.
    Season the spare ribs generously with salt and pepper, then rub with oil.
  2. 2.
    Fry the pepperoni in a large heavy-based lidded saucepan for 5 minutes, until browned, then add the spare ribs and cook for 10 minutes, until browned.
  3. 3.
    Mix in the remaining ingredients, fit the lid, then reduce the heat to low. Cook for 3 hours, until the pork and rice is tender and the sauce has thickened. If using a slow cooker, transfer to cooking insert and cook on low heat for 6-8 hours. Fold in spinach leaves, then serve.