|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 44g||57%|
|Saturated Fat 15g||76%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 1g||2%|
|Total Sugars 11g|
|Vitamin C 3mg||15%|
|*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 slow cooker country-style pork ribs are cooked to perfection with a delicious homemade sauce. Garlic, onions, and some basic seasonings add flavor to the tender, juicy pork. We added a tablespoon of Texas Pete to the homemade barbecue sauce, but feel free to use another brand of hot sauce or add some cayenne pepper or crushed red pepper flakes for heat. The dish can be made with bone-in or boneless country-style ribs. Browning the ribs adds to the flavor and color, but you can skip that step if you're pressed for time.
Country-style ribs are fairly inexpensive and become fork-tender when cooked low and slow. If you are short on time, these country-style ribs in the crock pot can be cooked on high, also. Ribs are cooked when they are tender, and if they're falling off the bone, they are likely overcooked.
Whip up some coleslaw, baked beans, and southern cornbread to go with these ribs for an enjoyable family meal.
2 1/2 to 3 pounds country-style pork ribs, boneless or bone-in
1 tablespoon vegetable oil
1 large onion, quartered and sliced 1/4- to 1/2-inch thick
For the Sauce:
1/2 cup tomato ketchup
1/4 cup low-sodium soy sauce
3 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 tablespoon prepared mustard
1 tablespoon hot sauce, such as Texas Pete's
2 cloves garlic, minced
1 teaspoon celery seed
1/4 teaspoon freshly ground black pepper
Gather the ingredients.
Trim excess fat from the pork ribs. In a large skillet over medium heat, brown the ribs in the vegetable oil.
Place onion slices in the slow cooker and arrange the seared country-style ribs over the onions.
Combine all of the remaining ingredients—ketchup, soy sauce, brown sugar, cider vinegar, mustard, hot sauce, minced garlic, celery seed, and black pepper—for the sauce in a small bowl; pour over ribs and onions.
Cover and cook on low for 7 to 9 hours or on high for about 4 to 5 hours.
- Spray the slow cooker insert with cooking spray for easy cleanup.
- You can also cook them in an Instant Pot if you prefer.
- Estimate two ribs for each person when serving.
Add a dash of cayenne pepper or crushed red pepper flakes to the sauce for heat.
How to Store and Freeze
- If there are any leftover ribs remaining, wrap them tightly in aluminum foil or place in an airtight container. They will keep in the refrigerator for three to four days.
- You can also freeze these slow cooker ribs for later use. Simply wrap them well in aluminum foil and place in zip-top freezer bags for easier storing. They can be kept in the freezer for three to six months.