These Slow Cooker Country Style Ribs are coated with a smoky spice rub and simmered low and slow in a savory BBQ sauce until fork-tender. A quick finish under the broiler gives them an irresistibly sticky, caramelized exterior.
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If you love a rack of ribs slathered with BBQ sauce but don’t love the price tag, country style ribs are a delicious, budget-friendly alternative. This cut is thick and meaty, and its generous marbling renders as it slow cooks, resulting in exceptionally tender, luscious pork.
I love my brother Jim’s recipe for Grilled Country Style Pork Ribs during the summer months, but this slow cooker version lets you enjoy this flavorful cut all year long, regardless of the weather. The uncooked ribs and sauce can also be assembled and frozen ahead, making this an especially convenient meal to have waiting for a busy day.
I’ve also included Instant Pot instructions in the recipe card for days when you need to get dinner on the table faster.
Ingredient Notes
- Boneless pork country style ribs: This inexpensive cut is usually easy to find at most grocery stores. My local Costco carries them in a large package for a great price. Boneless ribs are especially meaty and can easily be cut into evenly sized portions, if needed. Bone-in country style ribs can also be used.
- Onion: Use a large yellow onion and cut it into six chunks.
- BBQ sauce: Use your favorite brand. We love Kinder’s Original Mild!
- Soy sauce: Reduced sodium soy sauce adds savory flavor without making the sauce overly salty.
- Liquid smoke: A little goes a long way toward adding smoky flavor. It’s optional but highly recommended and a handy ingredient to keep stocked in your pantry.
- Smoky pork spice rub: This flavorful blend contains smoked paprika, granulated garlic (or garlic powder), onion powder, brown sugar, cumin, salt, black pepper, and a little cayenne pepper.
What are Country Style Ribs?
Country style ribs are a budget-friendly, meaty cut of pork from the area where the loin and shoulder meet. Despite their name, they aren’t the same as traditional ribs cut from the rib cage. They contain a flavorful combination of lean meat and fat and may be sold boneless or bone-in. I prefer boneless country style pork ribs for this recipe because they’re especially meaty and easy to serve, but either will work. Their generous marbling makes them well suited for low and slow cooking, which renders them tender and juicy.
How to Make Slow Cooker BBQ Country Style Ribs
- Season the ribs: Pat the ribs dry with paper towels. If needed, cut them into 5- to 6-inch serving-size pieces. Combine the spice rub ingredients and coat the ribs on all sides.
- Make the sauce: Whisk together 1 cup of the BBQ sauce, the soy sauce, water, and liquid smoke.
- Fill the slow cooker: Place the onion chunks in the bottom of a 6-quart slow cooker.
- Add the sauce and cook: Place the seasoned ribs on top of the onions and pour the sauce mixture evenly over them. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours, until very tender but not falling apart.
- Remove the ribs: Set the oven to broil and line a rimmed baking sheet with foil. Use tongs to carefully lift the tender ribs from the slow cooker.
- Arrange on the baking sheet: Place the ribs in a single layer, leaving a little space between them.
- Add more BBQ sauce: Brush the ribs generously with the remaining BBQ sauce, creating a nice, thick coating.
- Broil: Broil until the sauce is sticky and caramelized. There’s no need to flip the ribs.
Valerie’s Tips
- Cut the ribs to a similar size: Boneless country style ribs can vary quite a bit in size. Cut any especially large pieces into 5- to 6-inch portions so they cook more evenly and are easier to serve.
- Cook on LOW when possible: The HIGH setting works when you’re short on time, but the ribs will have the best texture when cooked low and slow.
- Don’t let them fall apart: Cook the ribs until fork-tender but still sturdy enough to transfer to the baking sheet with tongs.
- Be generous with the BBQ sauce: Brush a nice, thick layer over the cooked ribs before broiling to create that sticky, caramelized exterior.
- Watch them closely under the broiler: BBQ sauce contains sugar and can go from caramelized to burned quickly.
Make it a Freezer Meal
Cut and season the ribs and prepare the sauce as directed. Transfer the uncooked ribs to a freezer-safe plastic storage bag and pour the sauce over the top. Remove as much air as possible, seal the bag, label it, and freeze for up to 4 to 5 months for the best quality.
When you’re ready to cook the ribs, thaw them safely in the refrigerator overnight. Add the onion to the slow cooker, then add the thawed ribs and sauce and proceed with the recipe as directed.
Storage Tips
- Refrigerate: Store leftover ribs with some of the sauce in an airtight container for up to 3 to 4 days.
- Freeze: Transfer the cooled ribs and sauce to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Reheat individual portions in the microwave or place the ribs in a covered baking dish and warm them in a 325°F oven until heated through. Brush with additional BBQ sauce, if desired.
Serving Suggestions
The luscious sauce and the fork tender quality of these BBQ Country Style Ribs practically requires mashed potatoes as far as I’m concerned. I love to serve these ribs with Buttermilk Mashed Potatoes and a simple vegetable like steamed broccoli or Sautéed Green Beans.
More great side dish choices:
- Baked Sweet Potato Halves
- Stovetop Macaroni and Cheese
- Skillet Corn with Jalapeno
- Sweet Baked Acorn Squash
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Slow Cooker Country Style Ribs
Ingredients
- 3½ to 4 pounds boneless country style pork ribs
- 1 large yellow onion, cut into 6 chunks
- 2 cups BBQ sauce, divided
- ¼ cup less sodium soy sauce
- ¼ cup water
- ½ teaspoon liquid smoke, optional but highly recommended
Smoky Pork Spice Rub
- 1 tablespoon smoked paprika
- 2 teaspoons granulated garlic
- 2 teaspoons onion powder
- 2 teaspoons brown sugar
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper or to taste
Instructions
- Pat the ribs dry with paper towels and if large, cut down into serving size pieces (5- to 6-inch pieces). Combine the seasoning mix in a small bowl and sprinkle it over the ribs, coating all sides.
- Add 1 cup BBQ sauce, soy sauce, water, and liquid smoke to a small bowl and stir to combine. Set aside.
Slow Cooker Instructions
- Place the onion chunks on the bottom of a 6-quart slow cooker and place the seasoned ribs on top. Pour the sauce over the top, coating the tops of the ribs.
- Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until very tender but not falling apart.
- Use tongs to transfer the ribs to a foil-lined baking sheet. Brush them generously with the remaining BBQ sauce, creating a nice, thick layer. Broil, watching closely, until the sauce is sticky and caramelized. There’s no need to flip the ribs.
Instant Pot Instructions
- Place the onion chunks on the bottom of the Instant Pot insert and place the seasoned ribs on top. Pour the sauce over the top, coating the tops of the ribs.
- Cook on HIGH pressure for 35 minutes. Allow the Instant Pot to naturally release for 10 minutes and then manually release any remaining pressure.
- Finish the ribs under the broiler as detailed in the last step of the Slow Cooker instructions.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
This post was originally published on September 10, 2021. It has been updated with new text and images.
I’ve made this recipe several times now. I used country ribs and thick pork chops and my instant pot and they have come out fantastic. My husband loves them. Definitely give the recipe a 5.
I made these before and making them again. They came out excellent and the hubby loved them. His words ” it’s a keeper. I used sugar free bbq sauce. Only change.
So quick & easy to follow & came out perfect! . I was a bit concerned with so little liquid in an 8 qt pot, but didn’t burn. Meat fell apart. Sauce was fatty so put it in the fridge over night & remove it next day. I’m not a huge fan of BBQ sauce so skipped the additional sauce under the broiler. Will def make again!
I made these ribs and they were delicious! I double wrapped baking potatoes in heavy tin foil, and placed them on the sides of the ribs! Every thing was done in one slow cooker! Tossed salad and steamed broccoli completely this easy peasy dinner!
I’m so glad the recipe worked out for you, Karen! Great tip on the potatoes. Thanks so much for your comment. 🙂