|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 46g||59%|
|Saturated Fat 16g||82%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||5%|
|Total Sugars 4g|
|Vitamin C 2mg||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These crock pot country style pork ribs are made with meaty, boneless country-style ribs, condensed soup, and mushroom gravy mix. Sure to become a favorite in your house, as these ribs are so tender and flavorful. The sauce mixture is wonderful with the ribs and mashed potatoes, or serve them with rice or cauliflower rice.
Country-style ribs are similar to pork chops, and they are an excellent choice for slow cooking or braising. These types of ribs are fairly inexpensive compared to other cuts of pork, and they are juicy and tender when cooked low and slow, making them perfect to make in the slow cooker. Easily double the recipe to serve to a larger group of people.
While this recipe uses canned cream of mushroom soup, feel free to make a one yourself. We have a homemade condensed soup base recipe you can use if you'd like.
This popular country style ribs with cream of mushroom soup recipe produces saucy, delicious ribs that will make a fabulous meal with mashed potatoes and corn or steamed veggies.
2 to 3 pounds country-style ribs, boneless
Kosher salt, to taste
Freshly ground black pepper, to taste
1 (10 3/4-ounce) can condensed cream of mushroom soup
8 ounces fresh mushrooms, thickly sliced
1 envelope mushroom gravy mix
1/2 teaspoon sweet paprika
1 heaping tablespoon all-purpose flour, optional
Gather the ingredients.
Place the boneless ribs in the slow cooker.
In a bowl combine the condensed soup with the sliced mushrooms, gravy mix, and paprika.
Cover and cook on low for 6 to 8 hours or on high for about 3 to 4 hours.
Remove the country-style ribs to a warm platter and keep warm.
To thicken the gravy, make a smooth paste with 1 heaping tablespoon of flour and 2 tablespoons of cold water. Add the flour and water mixture to the broth and stir to blend. Turn to high and cook for an additional 15 minutes.
Serve the country-style ribs and gravy with mashed potatoes and corn or your family's favorite steamed or fresh vegetables.
The flour is for a thicker gravy which may not be necessary if you cooked the ribs on high.
- You can use a boneless pork roast instead of the country-style pork ribs, if you prefer.
- If you'd like a bit more of a zip to the sauce, add a dash or two of Worcestershire sauce, to your taste.
How to Store
Leftover ribs can be stored in an airtight container in the refrigerator for three to four days.