Slow Cooker Country Style Ribs
Country style ribs are actually cut from the pork shoulder or loin, so they're meatier than true ribs and need long, moist cooking to break down connective tissue. A short sear before the slow cooker builds a browned crust the low, gentle heat can't produce on its own, and a quick broil at the end thickens the sauce into a real glaze instead of leaving it thin and soupy.
- Prep
- 20 min
- Cook
- 7 hr
- Total
- 7 hr 20 min
- Servings
- 6
Ingredients
- 3 lb boneless country style pork ribs
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp smoked paprika
- 1 tbsp vegetable oil
- 1 medium yellow onion, sliced
- 4 cloves garlic, minced
- 1 1/2 cups barbecue sauce
- 2 tbsp apple cider vinegar
- 2 tbsp brown sugar
- 1/4 cup low-sodium chicken broth
Nutrition per serving
- Calories
- 165
- Protein
- 10g
- Carbs
- 9g
- Fat
- 10g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Pat the ribs dry with paper towels, then season all over with salt, pepper, and smoked paprika.
- 2Heat the oil in a large skillet over medium-high heat. Sear the ribs in batches, about 2 minutes per side, until browned but not cooked through. Transfer to the slow cooker.
- 3Scatter the sliced onion and garlic over and around the ribs.
- 4In a bowl, whisk together the barbecue sauce, apple cider vinegar, brown sugar, and chicken broth. Pour over the ribs, turning them to coat.
- 5Cover and cook on low for 7 to 8 hours, or on high for 4 to 5 hours, until the ribs are fork-tender and shred easily.
- 6Transfer the ribs to a foil-lined baking sheet. Skim excess fat from the cooking liquid, then simmer it in a saucepan over medium heat for 5 to 8 minutes until slightly thickened.
- 7Brush the reduced sauce over the ribs and broil on high for 3 to 5 minutes, watching closely, until the glaze bubbles and starts to char in spots.
- 8Rest for 5 minutes, then brush with more sauce before serving.
Tips & variations
- Bone-in country style ribs work too; just add 30 to 45 minutes to the low-setting cook time and expect slightly less usable meat per pound.
- For a drier, smokier bark instead of a saucy glaze, hold back half the barbecue sauce until after cooking and skip the broiler step in favor of finishing on a hot grill for 3 to 4 minutes per side.
- Swap the apple cider vinegar for the same amount of yellow mustard for a Carolina-style tang.
- A layer of sliced onion under the ribs keeps the bottom layer from stewing directly in fat and gives the sauce more body once reduced.
Storage & reheating
Refrigerate cooled ribs and sauce together in an airtight container for up to 4 days. Freeze for up to 3 months; thaw overnight in the fridge before reheating. Reheat gently in a covered skillet over low heat with a splash of broth or water, or in the microwave in 30-second bursts, until warmed through.
Tips from the Tulo kitchen
- Country style ribs vary a lot in fat content between packages; trim any thick fat caps before seasoning so the sauce doesn't turn greasy.
- If the sauce still looks thin after reducing, whisk in a teaspoon of cornstarch mixed with a teaspoon of cold water and simmer another minute.
FAQ
Are country style ribs actually ribs?
Not really. They're typically cut from the blade end of the pork shoulder or from the loin near the rib section, which is why they're meatier and less bony than spare ribs or baby back ribs.
Do I need to sear the ribs before slow cooking?
It's not required for food safety, but skipping it means losing the browned, caramelized flavor that a skillet sear adds; the slow cooker alone won't produce that crust.
What internal temperature should the ribs reach?
They're technically safe at 145°F, but for the fall-apart texture people expect from slow cooker ribs, cook until they reach 195-205°F, which is what breaks down the connective tissue.
Can I use bone-in country style ribs instead of boneless?
Yes. Bone-in pieces take slightly longer, add 30 to 45 minutes on low, and yield a bit less meat per pound since some weight is bone.
Why is my sauce watery after slow cooking?
The meat releases juices as it cooks down, diluting the barbecue sauce. Skimming the fat and simmering the liquid on the stove for 5 to 8 minutes before glazing fixes this.
