|Nutritional Guidelines (per serving)|
|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 pork ribs are an excellent choice for the slow cooker, and your favorite barbecue sauce, along with a little apple juice and garlic, make these ribs even more 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 because they are meatier than other rib cuts.
In this recipe, the country-style ribs are slow-cooked with brown sugar, onions, apple juice, garlic, and other seasonings, and then they're finished with store-bought barbecue sauce. Feel free to use your favorite.
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- 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-ounce) 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.
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. Serve and Enjoy!
How to Store and Freeze Barbecue Ribs
- Leftovers will keep in the fridge for 3 to 4 days, wrapped well in foil or in an airtight container.
- For longer storage, wrap them in foil and freeze them in zip-close freezer bags for 3 to 6 months.