Crock Pot Mississippi Country Style Ribs
You only need 5 ingredients for these scrumptious Crock Pot Mississippi Country Style Ribs! Let the slow cooker do all the work for tender, juicy country ribs!
A SIMPLE, TASTY COUNTRY STYLE RIB RECIPE
Tender, juicy, and full of flavor, Crock Pot Mississippi Country Style Ribs are a classic comfort food that comes together with very little effort! Perfect for a dinner on a busy weeknight or to serve to family and friends. With just 5 ingredients, you can have these mouthwatering ribs ready to cook in no time. They really could not be easier to make and I just can’t even begin to tell you how flavorful we are! We all gobbled these down so fast! If you’ve ever made the Mississippi Pot Roast or the Mississippi Pork Roast in the slow cooker, then you know the flavors are irresistible! Plus, that gravy on top is absolutely heavenly!
FREQUENTLY ASKED QUESTIONS:
Nope, that’s the beauty of this recipe. As the ribs cook, fat releases from the meat giving plenty of cooking liquid to the dish.
The pepperoncinis give the ribs a little kick, but nothing too spicy. I’d say more of a yummy flavor than heat. However, if you actually want heat and even more flavor, you can add ¼ cup or more of the pepperoncini liquid into the pot as well.
Certainly. You can use either one. They both work here.
As you see in some of my photos, we like it with mashed potatoes. The recipe I used here is my Crock Pot Mashed Potatoes. That gravy is SO good so it’s a great way to enjoy it. I think egg noodles would also be delicious. Of course you could go with any type of steamed veggie as well and a nice crisp, green salad!
For reheating, I recommend keeping the leftover liquid and reheating everything together in the slow cooker. Alternatively, you can use a skillet or pot on the stove. The additional liquid is crucial for preventing them from drying out. The microwave would dry them out pretty fast.
Keep leftovers in the fridge in an airtight container for about 3 days. Or freeze them for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- boneless country style ribs – as I stated above, you could use bone-in. This honestly works with nearly every kind of pork you can think of.
- au jus gravy mix– you could swap this out for an onion soup mix packet or make your own onion soup mix. If you need low sodium options then purchase the low sodium seasonings.
- ranch seasoning – you can use store bought, or you can make your own homemade ranch seasoning.
- salted butter – if you are worried about the amount of sodium, you can certainly use unsalted butter.
- peperoncini peppers – you could also use banana peppers. This does not make this spicy at all. It just adds great flavor. If you add some of the juice, it will give it more of a kick.
HOW TO MAKE CROCK POT MISSISSIPPI COUNTRY STYLE RIBS
Place the ribs into a 6 to 8-quart slow cooker. Sprinkle the au jus on top
Then sprinkle the ranch seasoning all over the top. Place the stick of butter on top of the seasoning. Add the pepperoncini peppers. No need to stir. It will cook evenly.
Cover and cook for 6-8 hours on low or 5-7 hours on high until fall apart tender. Try and stir the ribs around every couple of hours if you can. Serve immediately, and use the liquid as a gravy over the ribs.
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Crock Pot Mississippi Country Style Ribs
Ingredients
- 4 pounds boneless country style ribs
- 1 packet au jus gravy mix
- 1 packet dried ranch seasoning
- 1 stick salted butter
- 10 pepperoncini peppers
Instructions
- Place the ribs into a 6 to 8-quart slow cooker.
- Sprinkle the au jus, then ranch seasonings all over the top.
- Place the stick of butter on top of the seasoning.
- Add the pepperoncini peppers. No need to stir. It will cook evenly.
- Cover and cook for 6-8 hours on low or 5-7 hours on high until fall apart tender. Try and stir the ribs around every couple of hours if you can.
- Serve immediately, and use the liquid as a gravy over the ribs.
Notes
- 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.
- If you want, you can separate the fat from the liquid, but it gives a ton of flavor, but that’s personal preference.
- You can also use bone-in country ribs.
- Instead of the ranch packet, you can make your own. Plus, you can swap the Au Jus gravy out for an onion soup mix packet.
- To reheat, I suggest keeping the leftover liquid and reheating back in the slow cooker all together or in a skillet or pot on the stove. You really need that extra liquid to keep them from drying out.
- Leftovers keep in the fridge for about 3 days, and freeze for up to 3 months.
Nutrition
Nutritional Disclaimer
“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.
I have to limit my salt intake, can I use unsalted butter instead of the salted butter?
Hi Colleen, I actually answer that question above under the ingredient listing. I would suggest getting lower sodium options of the packet seasoning if you can find it as well.
Question: Concerning substituting the pepperoncini for banana peppers, should you use the bottled banana pepper rings or fresh banana peppers from the garden?
Awaiting your reply, Mary
I would use the bottled/jarred if you have that option 🙂
Wow – never thought of doing this with the country style ribs!! Thx for thinking out of the box. Love this flavor combo on other stuff and really enjoy country ribs
You can cook nearly anything Mississippi style and it comes out so good! Lol! Hope you love this version!!