Slow Cooker Country Style Ribs: A Delicious and Easy Recipe

I still vividly remember the first time I prepared country style ribs in my slow cooker. I had some extra pork shoulder on hand and was pondering what to create with it. That’s when the magic happened: the Slow Cooker Country Style Ribs recipe was born. The moment I effortlessly pulled apart a piece with my fork, I knew I had discovered a new culinary favorite! These are not your average ribs; they are actually cut from the pork shoulder, which means you get all that rich, meaty flavor without the fuss of dealing with bones. Simply place them in the crock pot in the morning, carry on with your day, and return home to unbelievably tender meat that’s perfect for everything from hearty sandwiches to a comforting meal alongside creamy mashed potatoes. Why not try out my new favorite slow cooker recipe today? You won’t be disappointed!

Here’s a little-known fact: country style ribs aren’t technically ribs at all! This cut of meat comes from the pork shoulder, specifically the end closest to the loin. This means you’ll spend less time struggling with tough membranes and endlessly cutting around bones. It’s also a relatively inexpensive cut of meat that usually provides enough for multiple meals. Speaking of pork shoulder, another one of our favorite recipes is Dutch Oven Pork Roast. It’s another fantastic way to enjoy this versatile cut of meat.

Why We Love Slow Cooker Country Style Ribs

• Budget-Friendly: This cut of meat is generally more affordable than other cuts, making it a great option for family meals. Don’t let the price fool you – these ribs are packed with meat, offering excellent value for your money!
• Perfect for Kitchen Beginners: The high fat content in boneless pork ribs keeps the meat incredibly moist and tender, even without much effort. The slow cooker is very forgiving, so you don’t have to worry about overcooking this particular cut. It’s practically foolproof!
• Versatile for Recipes: Unlike traditional ribs, which are typically eaten in one way, these slow cooker boneless country style ribs can be sliced, pulled, or served in chunks. Our country style ribs taste amazing paired with mashed potatoes, creating a comforting and satisfying meal. You can also use them in tacos, sandwiches, or even salads!

Ingredients and Substitutions for Perfect Country Style Ribs

Creating delicious slow cooker country style ribs is all about using the right ingredients and knowing how to make smart substitutions when needed. Here’s a breakdown of the key ingredients and some alternative options to help you customize this recipe to your liking.

• Boneless Country Style Pork Ribs: These are the star of the show! Bone-in country style ribs will also work perfectly with this recipe, and the cook time remains the same. If you prefer, you can also use pork shoulder or pork butt cut into large chunks. Keep in mind that these might require an extra hour of cooking to achieve the desired tenderness.
• Onion: A classic aromatic that adds depth of flavor. If you’re out of onions, shallots, leeks, or even a handful of pearl onions make excellent substitutes. You can also skip the onions entirely if needed, but the flavor will be slightly different.
• Brown Sugar: This adds a touch of sweetness and helps caramelize the ribs. You can also use honey, maple syrup, or coconut sugar as alternatives. These options will impart slightly different flavor notes, so experiment to find your favorite!
• Smoked Paprika: This spice brings a wonderful smoky flavor to the ribs. Regular paprika will work in a pinch, but it won’t have the same depth of smokiness. To compensate, you can use regular paprika with ½ teaspoon of liquid smoke.
• Dried Thyme: A classic herb that complements the pork beautifully. If you have fresh thyme on hand, use 3-4 sprigs instead. Alternatively, you can use 2 teaspoons of Italian seasoning for a slightly different but equally delicious flavor.
• Dried Rosemary: Adds a distinctive aroma and flavor. Fresh rosemary (1 tablespoon chopped) is a great substitute. If you don’t have rosemary, simply skip it and add a bit more thyme.
• Ground Mustard: Provides a tangy kick to the spice rub. You can substitute with 1 tablespoon of Dijon mustard or 2 teaspoons of yellow mustard. Each type of mustard will add a slightly different level of tanginess, so adjust to your taste.
• Beef Broth: The braising liquid that keeps the ribs moist and flavorful. Chicken broth, vegetable broth, or even water will work as substitutes. However, beef broth gives the richest and most savory flavor.
• Worcestershire Sauce: This sauce adds umami and depth to the braising liquid. In a pinch, soy sauce or balsamic vinegar can be used. Use 1 tablespoon as a substitution. Be mindful that soy sauce will add saltiness, while balsamic vinegar will add a touch of sweetness and acidity.
• Tomato Paste: Helps to thicken the braising liquid and adds a rich tomato flavor. Ketchup (3 tablespoons) or tomato sauce (¼ cup) can be used as substitutes. The flavor will be slightly different, but still delicious.
• Liquid Smoke: This is completely optional, but it enhances the smoky flavor of the ribs. If you skip it, the smoked paprika will still give you a nice smoky undertone.

Got leftovers? Shred the meat and add it to Stove Top Chili. The extra flavor it adds will take your chili to the next level!

Essential Equipment for Slow Cooker Success

Making delicious slow cooker country style ribs doesn’t require a lot of fancy equipment. Here’s a list of the essentials you’ll need to get started:

• Crockpot Slow Cooker: The heart of this recipe! Any standard slow cooker will work, but make sure it’s large enough to accommodate the ribs and other ingredients. A 6-quart slow cooker is generally a good size.
• Small Bowl: For mixing the dry rub ingredients.
• Paper Towels: To pat the meat dry before applying the rub. This helps the seasoning adhere better and creates a better texture on the finished ribs.

How to Make Boneless Pork Ribs in the Slow Cooker: A Step-by-Step Guide

Ready to dive in and make some mouthwatering slow cooker country style ribs? This step-by-step guide will walk you through the process, ensuring that you achieve perfectly tender and flavorful ribs every time.

1. Prepare the Dry Rub: In a small bowl, combine all the dry rub ingredients. Mix well to ensure everything is evenly distributed. This aromatic blend will infuse the ribs with incredible flavor during the slow cooking process.
2. Season the Ribs: Pat the ribs dry with paper towels. This is an important step, as it helps the seasoning stick better to the meat. Generously coat the ribs with the seasoning rub, making sure to cover all sides.
3. Layer Onions in the Slow Cooker: Slice the onions into rings and layer them on the bottom of the slow cooker. The onions act as a barrier, preventing the ribs from sticking to the bottom and adding flavor to the braising liquid.

4. Prepare the Braising Liquid: In a separate bowl, whisk together the beef broth, Worcestershire sauce, tomato paste, and liquid smoke (if using). This flavorful liquid will create a rich and savory sauce as the ribs cook.
5. Combine and Cook: Pour the braising liquid over the onions in the slow cooker. Arrange the seasoned boneless pork ribs on top of the onions in a single layer. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the ribs are fork-tender.

6. Optional: Broil for Caramelization: For a beautifully caramelized exterior, transfer the cooked ribs to a foil-lined baking sheet. Broil for 3-5 minutes, watching closely to prevent burning.
7. Serve and Enjoy: Serve the tender and flavorful slow cooker country style ribs over mashed potatoes, shred them for sliders, or enjoy them in your favorite dish.

Recipe FAQs: Your Questions Answered

Got questions about making slow cooker country style ribs? Here are some frequently asked questions to help you troubleshoot and ensure success.

Can you overcook country style ribs in a slow cooker?

It is very difficult to overcook this cut of meat because of its high fat content. Set the crock pot to “low,” and even if you go an hour or two over the recommended time, the meat should still turn out flavorful and tender.

What internal temperature should boneless country style ribs be cooked to?

All pork should be cooked to 145°F, but for fall-apart, tender meat, the temperature should be between 195-205°F. At this temperature, all the connective tissue should be broken down for the most tender meat.

What is the difference between boneless and bone-in country style ribs?

They both cook very similarly. Bone-in ribs have a bit more flavor due to the bones. However, boneless ribs are easier to cut and shred.

Other Delicious Pork Recipes to Consider

If you enjoyed this slow cooker country style ribs recipe, here are a few other pork recipes you might like to try:

• Pork Street Tacos: Quick, easy, and bursting with flavor. Perfect for a casual weeknight meal.
• Shredded Pork Sliders: A crowd-pleasing appetizer or main course, perfect for parties or game day.
• Buttermilk Pork Chops: Tender, juicy, and packed with flavor. A simple yet elegant dish.
• Dutch Oven Pork Roast: A classic comfort food dish that’s perfect for a cozy Sunday dinner.

If you tried this Boneless pork ribs recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

Slow Cooker Country Style Ribs

Renae Gerhardstein

These crockpot country style ribs are fall-apart tender, deeply savory, and ridiculously easy to make with just 15 minutes of hands-on prep.

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Course: Entree
Cuisine: American
Servings: 6 servings

Prep Time: 15 minutes
Cook Time: 4 hours
seasoning time: 10 minutes
Total Time: 4 hours 25 minutes
Calories: 333

Equipment

• Crockpot slow cooker

Ingredients

For the ribs:

• 3 pounds boneless country style pork ribs
• 1 large onion sliced into rings

For the seasoning rub:

• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons dried thyme
• 1 ½ teaspoons ground mustard
• 1 teaspoon dried rosemary crushed
• 1 teaspoon black pepper
• 1 teaspoon kosher salt
• ½ teaspoon cumin
• ¼ teaspoon cayenne pepper optional

For the braising liquid:

• 1 ½ cups beef broth
• 3 tablespoons Worcestershire sauce
• 2 tablespoons tomato paste
• 1 teaspoon liquid smoke optional

Instructions

1. Prepare the seasoning rub In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, thyme, ground mustard, rosemary, black pepper, salt, cumin, and cayenne (if using).
2. Pat the ribs dry with paper towels. Rub the seasoning mixture generously all over the ribs, coating all sides. Let sit for 10-30 minutes (if time allows) or overnight.
3. Arrange the sliced onions so they cover the bottom of the slow cooker pot.
4. In a medium bowl, whisk together the beef broth, Worcestershire sauce, tomato paste, and liquid smoke (if using). Pour this mixture over the onions. Arrange the seasoned ribs on top of the onions in a single layer (it’s okay if they overlap slightly).
5. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the ribs are fork-tender and pull apart easily. Baste the ribs with the cooking liquid halfway through if possible (but not necessary).
6. Optional: For a caramelized exterior, transfer the cooked ribs to a foil-lined baking sheet. Brush with some of the cooking liquid and broil for 3-5 minutes until the edges are crispy and browned.
7. Transfer ribs to a serving platter. Strain the cooking liquid if desired, or serve the onions alongside the ribs. Drizzle with some of the cooking liquid. Serve over mashed potatoes or shred the meat and use in pulled pork sliders.

Notes

Ingredient Substitutions
Boneless country style pork ribs: Bone-in country style ribs work great (same cooking time). You can also use pork shoulder or pork butt cut into large chunks, though these may need an extra hour of cooking.
Onion: Shallots, leeks, or even a handful of pearl onions work well. You can also skip the onions entirely if needed.
Brown sugar: Honey, maple syrup, or coconut sugar all work. Use the same amount.
Smoked paprika: Regular paprika plus an extra 1/2 teaspoon liquid smoke. Or use regular paprika and skip the smoky flavor.
Dried thyme: Fresh thyme (3-4 sprigs) or Italian seasoning (2 teaspoons).
Dried rosemary: Fresh rosemary (1 tablespoon chopped) or skip it and add a bit more thyme.
Ground mustard: Dijon mustard (1 tablespoon) or yellow mustard (2 teaspoons).
Beef broth: Chicken broth, vegetable broth, or even water will work. Beef broth gives the richest flavor.
Worcestershire sauce: Soy sauce or balsamic vinegar work in a pinch. Use 1 tablespoon as a substitution.
Tomato paste: Ketchup (3 tablespoons) or tomato sauce (1/4 cup). The flavor will be slightly different but still delicious.
Liquid smoke: This is completely optional. If you skip it, the smoked paprika will still give you a nice smoky flavor.

Cooking Tips
Don’t skip drying the ribs: Patting the ribs dry helps the seasoning stick better and creates a better texture on the finished ribs.
Let the seasoning sit: If you have time, let the seasoned ribs sit for 10-30 minutes at room temperature before cooking. This helps the flavors penetrate the meat. For even better flavor, season them the night before and refrigerate.
Layering matters: Placing the onions on the bottom prevents the ribs from sitting directly on the hot surface and helps them cook more evenly.
Check for doneness: Ribs are done when they’re fork-tender and pull apart easily, about 195º-205ºF. If they’re still tough, give them another 30-60 minutes.
The onions are gold: Don’t skip serving those onions. They absorb all the amazing flavors from the braising liquid and the ribs.
Broiling is optional but worth it: Taking those extra 3-5 minutes to broil the ribs gives you crispy, caramelized edges that add great texture. Just watch them closely so they don’t burn.
Too much liquid? If your slow cooker tends to create a lot of liquid, you can remove the lid during the last 30 minutes of cooking to let some evaporate.

Make Ahead Instructions
Season the ribs: Rub the seasoning on the ribs up to 24 hours ahead. Cover tightly and refrigerate. This actually gives you better flavor as the seasonings have more time to work into the meat.
Prep Ahead: In the evening, slice the onions, season the ribs if you haven’t already, and place everything in the slow cooker insert. Cover and refrigerate the entire insert until the morning, or when you’re ready to start cooking. Then place the cold insert into the slow cooker and add 30-60 minutes to the cook time since everything is starting cold.

Storage Instructions
Refrigerator: Store the ribs and any leftover cooking liquid in separate airtight containers in the refrigerator for up to 4 days. The ribs actually taste even better the next day as the flavors continue to develop.
Reheating from refrigerator: Place ribs in a baking dish with a splash of the reserved cooking liquid. Cover with foil and warm in a 325°F oven for 20-25 minutes, or until heated through. You can also reheat in the microwave, though the oven method keeps them from drying out.
Freezer: These ribs freeze beautifully. Let them cool completely, then place in freezer-safe containers or heavy-duty freezer bags with some of the cooking liquid. Freeze for up to 3 months. Label with the date so you remember when you made them.
Reheating from frozen: Thaw overnight in the refrigerator, then reheat using the refrigerator reheating method. For a quicker option, you can reheat from frozen in the slow cooker on LOW for 2-3 hours with a bit of added liquid.

A Note About Slow Cooking Times:
Slow cookers can vary quite a bit in how they cook. Some run hotter than others, and the age of your slow cooker can affect cooking times too. That’s why this recipe gives you a range (6-8 hours on LOW or 3-4 hours on HIGH).
Start checking your ribs at the lower end of the time range. They’re done when they’re fork-tender and pull apart easily. If they’re still tough, just give them more time. Older slow cookers tend to run hotter and may cook faster, while newer models with digital controls often cook a bit more slowly and evenly.
When in doubt, it’s better to cook low and slow. Country style ribs are forgiving and will stay tender even if they cook a bit longer than the suggested time. You really can’t overcook them on the LOW setting.

Nutrition

Serving: 1serving | Calories: 333kcal | Carbohydrates: 12g | Protein: 30g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 863mg | Potassium: 725mg | Fiber: 2g | Sugar: 6g | Vitamin A: 727IU | Vitamin C: 4mg | Calcium: 74mg | Iron: 3mg

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