Set it and forget it with these Crock Pot BBQ Country Style Ribs! They are super flavorful and fall-off-the-bone tender. You won’t be able to resist the amazing smell coming out of your kitchen while these cook away!
TENDER COUNTRY STYLE RIBS MADE IN THE CROCKPOT
If you’re looking for an easy and delicious meal, don’t miss out on these Crock Pot BBQ Country Style Ribs! I know sometimes folks see those packages of country style ribs and wonder what the heck they can make with them. This is the meal to make right here! With just a few ingredients and a little bit of prep time, you can have the most delicious, tender and flavorful ribs you’ve ever eaten in your life! Put it all together in the morning, let it slow-cook during the day and dinner will practically make itself. Serve with a side of corn or potatoes for a full dinner!
FREQUENTLY ASKED QUESTIONS:
Funny enough, country style ribs aren’t actually ribs at all. I know, meat cuts and their names can be so confusing. This particular cut actually comes from the shoulder of the pig (also called the butt – I know, another confusing name). To be specific, they come from where the loin and the shoulder meet. They look a bit like ribs and have a similar texture because of how they are cut so I think that’s how they got the moniker of ‘ribs’. Also, these tend to be a much more affordable cut than traditional ribs so it makes a great alternative. They do have a lot of fat on them so cooking them in the slow cooker is really the best way to go. It gives time for that fat to render out and produce a more tender ‘rib’.
Y’all know I always say there are no dumb questions here. This is one that I get asked fairly often on social media so I thought I would answer it here. Country style ribs are pork. You can get them bone-in or boneless.
This Country Ribs Slow Cooker recipe was tested in an 8 quart crock pot. If you only have a 6 quart cooker, it’ll still work as long as it’s oval in shape. But, I’d recommend using 3 pounds of ribs instead of 4 if you choose the smaller size.
These ribs will keep in a container in the fridge for up to 3 days, or they’ll keep in the freezer for up to 3 months. For reheating, I recommend using the oven. Place the leftovers in a foil packet with a bit of water or stock, then seal it tight. Bake until warmed through. This method will help maintain the juiciness of the ribs and prevent them from drying out.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- bone-in country-style ribs– you can use boneless ribs if desired.
- garlic powder, red pepper flakes, paprika, black pepper, mustard powder, salt and brown sugar – this is one of my favorite pork rub combo of seasonings. You can use a store-bought rub mix.
- bbq sauce – I like to use Sweet Baby Rays but you can use whatever your favorite bbq sauce is, or you can make homemade BBQ sauce.
- water – this is actually optional. I find adding a bit of water to thicker BBQ sauces helps to thin it out to make it easier to pour and coat the ribs but you do not have to do this.
- liquid smoke – the key with liquid smoke is to not use a lot. A little goes a long way! You can usually find the liquid smoke in one of two places in your grocery store. It will either be with the other spices in the baking aisle or it will be near the condiments (ketchup, BBQ sauce, etc.)
HOW TO MAKE CROCK POT BBQ COUNTRY STYLE RIBS
Place the country ribs in a large bowl. In a small bowl, stir together the garlic powder, red pepper flakes, paprika, pepper, mustard powder, salt, and brown sugar until well combined. Pour the rub over the ribs and toss so the ribs are coated in the spices. In a small bowl, whisk together the bbq sauce and water (note: this step is optional. I think it thins out the thicker BBQ sauces which makes it easier to pour and coat the ribs but is not absolutely necessary.)
Place the ribs into an 8-quart slow cooker, and pour about ¾ of the bbq sauce mixture over the ribs (put the rest aside.) Pour in the liquid smoke (I usually do this around the edges of the ribs and not right on top of them).
Cover and cook for 6-8 hours on low or 4-6 hours on high until tender. Note: I do not recommend cooking on high – the ribs don’t come out quite as tender on high. Optional: preheat the broiler. Place the ribs onto a foil-lined sheet tray that has been sprayed with cooking spray. Brush the remaining sauce over the ribs. Place under the broiler until lightly browned and caramelized.
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Crock Pot BBQ Country Style Ribs
- Place the country ribs in a large bowl. In a small bowl, stir together the garlic powder, red pepper flakes, paprika, pepper, mustard powder, salt, and brown sugar until well combined.
- Pour the rub over the ribs and toss so the ribs are coated in the spices.
- In a small bowl, whisk together the bbq sauce and water. (Note: this part is optional I think it helps to thin out the thicker BBQ sauces to make it easier to pour and coat the ribs.)
- Place the ribs into an 8-quart slow cooker, and pour about ¾ of the bbq sauce mixture over the ribs (put the rest aside.)
- Pour in the liquid smoke (I usually do this around the edges of the ribs and not right on top of them).
- Cover and cook for 6-8 hours on low or 4-6 hours on high until tender. Note: I do not recommend cooking on high. They don't come out quite as tender when they've been cooked faster.
- Optional step: preheat the broiler. Place the ribs onto a foil-lined sheet tray that has been sprayed with cooking spray. Brush the remaining sauce over the ribs.
- Place under the broiler until lightly browned and caramelized. Serve immediately.
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- You can use boneless country ribs if desired.
- The caramelizing step is optional but gives that sticky bbq glaze everyone loves.
- Keep in the fridge for up to 3 days, freeze for up to 3 months. To reheat, I suggest doing so in the oven.
- Place the leftovers into a foil packet with a splash of water or stock and seal the packet. Bake until warmed through. This will help the ribs stay juicy and not dry out.
- These are best made in an 8-qt Slow Cooker, but you can use an oval 6-qt if needed. Just reduce it the 3 pounds of ribs, instead of 4 pounds.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.