Slow Cooker Country Style Pork Ribs
Let your slow cooker do the work! These country style ribs come out super tender, and a quick broil makes the BBQ sauce extra sticky and delicious. Add mashed potatoes, corn, or whatever’s in the fridge, dinner is handled.
Equipment
- 1 6 quart slow cooker I found I could also easily double the recipe in this size.
Ingredients
- 3-5 pounds country style pork ribs loin country style or butt style ribs, bone in or out
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons apple cider vinegar
- 1 cup BBQ sauce I used Sweet Baby Rays
Instructions
Cooking The Ribs
- Spray the inside of a 6 quart slow cooker with cooking oil. Place the ribs in the bottoms of the slow cooker.3-5 pounds country style pork ribs
- In a medium bowl mix together the brown sugar, garlic powder, paprika, black pepper and salt. Pour half of the seasoning over the ribs, then flip the ribs before adding the second half of the seasoning.2 tablespoons brown sugar, 1 teaspoon garlic powder, 1 teaspoon paprika, ½ teaspoon black pepper, 1 teaspoon salt
- Add 1 cup of the BBQ sauce and the apple cider vinegar over the ribs.1 cup BBQ sauce, 2 tablespoons apple cider vinegar
- Set the slow cooker to low. Close the lid and cook the ribs for 6-7 hours or until tender. Pork ribs are safe to eat at 145°F, but for fall-apart tender ribs, the internal temperature may be a little higher. You’ll know they’re ready when they’re fork-tender and the meat pulls apart with a fork with little resistance.
Optional Broiling- To Caramelize The BBQ Sauce Flavor
- Set oven to broil. Line a baking sheet with aluminum foil. Place ribs on the baking sheet. Brush with extra ½ cup of BBQ sauce.
- Place ribs under the broiler for 1-3 minutes or until the sauce just begins to caramelize, the brown sugar in the sauce starts to form a glossy exterior. Watch carefully as if you leave the ribs under the broiler for too long, they can quickly burn. Serve with extra BBQ sauce and enjoy!
Video
Notes
Country style ribs can have a bone but they also come boneless. There are two cuts of meat that are both called country style ribs, butt style country style ribs and loin style country style ribs.
Butt style country style ribs are cut from the pork butt area and are cut near the cut where pork ribs usually come from. They have thicker fat marbling which give them more of a meaty, pork rib flavor.
Loin style ribs are cut closer to where the pork loin is cut, from behind the shoulder blade. This cut of meat is slightly leaner with less fat marbling throughout the meat. They still make a tasty flavorful rib but will taste slightly less meaty than the butt style ribs.
Either cut of country style rib works in this recipe, I tested both cuts several times and they both are delicious cooked this way.
If you use a smaller or larger slow cooker, you may need to check the doneness. Slow cookers work best when they are at least half full.
You can cook on high for 3.5–4 hours, but the texture is much better cooked on low. Cooking slowly gives the fat more time to render into the meat, making more tender pork.
Country style ribs are a meaty, generous portion. Plan on 1-2 ribs per person. They usually come in packages that have 5-6 ribs depending on the weight of each rib.
Nutrition facts are an estimate for your convenience but are calculated assuming a 4 pound pack of ribs and 6 ribs per package.
Nutrition
Calories: 472kcal | Carbohydrates: 24g | Protein: 39g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 1004mg | Potassium: 755mg | Fiber: 1g | Sugar: 20g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg