|Nutritional Guidelines (per serving)|
|Servings: 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||46%|
|Saturated Fat 13g||63%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 2g||6%|
|*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.|
Boneless country-style ribs are an excellent choice for the slow cooker, and your favorite barbecue sauce and a little apple juice and garlic makes these ribs extra-flavorful.
Contrary to their name, country-style ribs don't necessarily come from the ribs of the animal. They are generally cut from the sirloin or rib end of the loin, but they might also come from the shoulder. They are a budget-friendly cut, and great for the grill, stovetop, oven, and slow cooker.
In this recipe, the country-style ribs are cooked with brown sugar, onions, apple juice, garlic, and other seasonings, and then they're finished with purchased barbecue sauce.
Watch Now: Crock Pot Barbecued Country-Style Pork Ribs
- 3 to 4 pounds boneless country-style pork ribs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup brown sugar (packed)
- 2 cloves garlic (minced)
- 1 large onion (halved, thinly sliced)
- 1/2 cup apple juice (or apple cider)
- 1 (16 oz) bottle barbecue sauce (or about 1 1/2 cups homemade bbq sauce)
Gather the ingredients.
Lightly grease the crockery insert of a 5 to 6-quart slow cooker.
Rinse the pork, trim and discard any excess fat and pat dry with paper towels.
Scatter the sliced onions in the bottom of the slow cooker, then place ribs on top.
Sprinkle the pork with salt and pepper, brown sugar, and minced garlic; turn the pork ribs to coat all pieces. Pour apple juice evenly over the pork.
Cover and cook on LOW for 7 to 9 hours.
Drain liquids from the pork and discard. Pour barbecue sauce over the pork and stir slightly to distribute the sauce.
Cover and cook on LOW for 1 hour longer.
- With the exception of ground meat, browning isn't usually necessary in slow cooker dishes. Browning meat before adding it to the slow cooker does, however, enhance the flavor and texture of dishes.
- If your slow-cooked dish is too watery at the end of the cooking time, concentrate the flavors by reducing the liquids. Strain the liquids into a saucepan and bring to a boil. Continue boiling for about 4 to 6 minutes, or until the liquids are reduced and flavorful.
- Slow cookers come in a wide variety of shapes and sizes. You should buy a slow cooker based on family size and the types of dishes you cook. Oval cookers are perfect for large roasts and pulled pork while small to medium round models are excellent choices for soups and stews. A slow cooker with a metal insert can be used to sear meats on the stovetop before slow cooking.
- If you hate the clean-up, consider using liners. Slow cooker liners are convenient, and they fit just about any size crockpot.