Slow Cooker Country Style Pork Ribs

Slow cooker country-style ribs are one of those set-it-and-forget-it meals that feel like a big weekend project, but they couldn’t be easier. A quick sear in a hot skillet gives the ribs deep, caramelized flavor, then they spend hours in a savory, tangy sauce until they’re meltingly tender. By the time you lift the lid, the meat is ready to fall apart with a fork and the whole kitchen smells incredible.

This version leans into pantry staples—soy sauce, ketchup, mustard, brown sugar, and cider vinegar—to create a sticky, sweet-savory sauce with just enough tang to keep things interesting. It’s flexible, forgiving, and perfect for busy days: you can start it in the morning, walk away, and come back to a hearty main dish that’s ready for mashed potatoes, rice, or a pile of soft sandwich rolls.

What You’ll Like About This Recipe

• Hands-off cooking. Once the ribs are seared and the sauce is mixed, the slow cooker does all the work. There’s no basting or fussing—just low, gentle heat that turns a tougher cut into something incredibly tender and flavorful by dinnertime.
• Deep, layered flavor. Browning the ribs first and adding sliced onions under and over the meat builds a rich base. The sauce combines salty soy, tangy vinegar, sweetness from brown sugar and ketchup, and a little mustard for backbone, so every bite is well seasoned without being fussy.
• Versatile cut of meat. Country-style ribs are meaty, substantial, and often more economical than other rib cuts. They have enough fat and connective tissue to benefit from slow cooking, but still give you generous, fork-friendly pieces of pork rather than lots of bones.

Ingredient Notes

• Country-style pork ribs – These “ribs” are usually cut from the shoulder or loin and are meatier than traditional rack ribs. You can use either bone-in or boneless; bone-in tends to be a bit more flavorful, while boneless is easier to serve and shred. Look for pieces with some marbling for best results in the slow cooker.
• Onion – Sliced onion does double duty as both a flavor base and a built-in side. It softens and almost melts into the sauce as it cooks, adding sweetness and body. A yellow or sweet onion is perfect here.
• Low sodium soy sauce – Soy sauce adds umami and saltiness to the sauce, balancing the sweetness from the ketchup and brown sugar. Using low sodium helps keep the seasoning in check, especially since the sauce reduces slightly in the slow cooker.
• Ketchup – Ketchup brings tomato flavor, sweetness, and a little acidity. It helps the sauce cling to the ribs and gives it a familiar, barbecue-style taste without needing bottled BBQ sauce.
• Prepared mustard – A basic yellow or Dijon mustard sharpens the sauce slightly and keeps it from tasting flat. It adds just enough bite to balance the sweet and savory elements.
• Brown sugar – Brown sugar deepens the sweetness and adds a subtle molasses note. Light brown sugar works well here; if you use dark brown, expect a slightly richer, more pronounced caramel flavor.
• Garlic – Fresh minced garlic builds savory depth in the sauce. It mellows during the long cook, so you’ll get a warm, rounded garlic flavor rather than a sharp bite.
• Apple cider vinegar – Cider vinegar adds tang and brightness, cutting through the richness of the pork and the sweetness of the sauce. It also gives the sauce that classic, slightly fruity barbecue-style acidity.
• Celery seed – Celery seed adds a subtle, aromatic note that keeps the sauce interesting. It echoes the flavor of celery without adding extra vegetables and plays nicely with the onion and mustard.

Steps to Make Slow Cooker Country Style Pork Ribs

1. Prep the ribs by patting them dry and seasoning them on all sides so they’re ready to brown well in the skillet.
2. Heat oil in a skillet over medium-high heat and sear the ribs in batches, turning as needed, until they’re browned on most sides and you have a good layer of browned bits in the pan.
3. Transfer the seared ribs to the slow cooker and scatter the sliced onions over and around them so the onions can cook down into the sauce.
4. In a bowl, whisk together the soy sauce, ketchup, mustard, brown sugar, garlic, black pepper, vinegar, and celery seed until smooth and well combined.
5. Pour the sauce mixture evenly over the ribs and onions in the slow cooker, nudging the ribs around gently so the sauce reaches down between the pieces.
6. Cover and cook on low until the ribs are very tender and easy to pull apart with a fork, or cook on high for a shorter time if you need dinner sooner.
7. Taste the sauce and adjust the seasoning if needed, then serve the ribs with plenty of onions and sauce spooned over the top.

Pro Tips

• Brown the ribs in a single layer without crowding the pan so they develop a real crust instead of steaming. Work in batches if necessary to keep the heat high.
• Layer the onions under and over the ribs in the slow cooker so they cook evenly and infuse both the meat and the sauce with flavor.
• Whisk the sauce ingredients thoroughly before pouring them over the ribs. A well-mixed sauce coats the meat more evenly and reduces the chance of overly salty or overly sweet spots.
• Check for tenderness rather than just watching the clock. Depending on the exact cut and size of the ribs, they may be ready a bit sooner or need a little more time; they’re done when they’re very tender but still hold together.

Recipe Variations

• Add some heat. Stir in crushed red pepper flakes, a bit of cayenne, or a spoonful of your favorite hot sauce if you like spicy ribs. Start small and adjust to taste so the heat doesn’t overpower the sweet-savory balance.
• Use a different sweetener. Swap the brown sugar for honey, maple syrup, or a mix of both. Honey will make the sauce slightly thicker and stickier, while maple adds a distinct, cozy sweetness.
• Boost the vegetables. Add carrot chunks, sliced bell peppers, or even a few celery sticks to the slow cooker along with the onions. They’ll soften in the sauce and give you a built-in side dish.
• Shred for sandwiches. Cook the ribs until they’re shreddable, then remove bones if using bone-in and pull the meat into chunks. Toss it back in the sauce and serve on toasted buns with coleslaw for easy pulled pork–style sandwiches.

Serving Suggestions

• Serve the ribs with mashed potatoes, buttered noodles, or steamed rice so they can soak up the flavorful sauce.
• Add a bright, crunchy side like creamy coleslaw, a vinegar-dressed cucumber salad, or simple green beans to balance the richness of the meat.
• Pair with cornbread, dinner rolls, or crusty bread if you want an extra starch on the table to mop up every bit of sauce.
• Shred the pork for BBQ sandwiches or sliders.

How to Store

• Refrigerate: Let the ribs and sauce cool until just warm, then transfer them to an airtight container, making sure the meat is mostly submerged in sauce so it stays moist. Refrigerate for up to 3 to 4 days.
• Reheat: Warm leftovers gently in a covered saucepan or skillet over low heat, stirring occasionally and adding a splash of water or broth if the sauce has thickened too much. Individual portions can be reheated in the microwave, pausing to stir the sauce and turn the meat so it heats evenly.
• Freeze: For longer storage, place cooled ribs and sauce in freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat slowly, adding a bit of liquid if needed to loosen the sauce.

Slow Cooker Country Style Pork Ribs

Diana Rattray

Slow cooking makes these country-style ribs juicy, flavorful, and fall-off-the-bone tender.

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Servings 4 to 6 servings

Calories 533

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Course Pork Ribs

Prep Time 5 minutes minutes

Cook Time 7 hours hours 10 minutes minutes

Total Time 7 hours hours 15 minutes minutes

Ingredients

  

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• 3 pounds country-style pork ribs, boneless or bone-in
• Kosher salt and freshly ground black pepper
• 1 tablespoon vegetable oil
• 1 large onion, sliced

Sauce:

• 1/3 cup low sodium soy sauce
• 1/2 cup ketchup
• 1 tablespoon prepared mustard
• 3 tablespoons brown sugar
• 2 cloves garlic, minced
• Dash black pepper
• 2 tablespoons apple cider vinegar
• 1 teaspoon celery seed

Instructions

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• Heat the oil in a skillet over medium-high heat.
• Sprinkle the ribs all over with kosher salt and pepper.
  
• Sear the ribs in the hot oil for 7 to 9 minutes, turning to brown all sides.
• Arrange the ribs in the slow cooker and cover with the sliced onion.
• Combine the sauce ingredients in a bowl and pour it evenly over the ribs and onions.
• Cover and cook on low for 7 to 9 hours or until tender, or cook on high for 3 to 4 hours.
  

Nutrition

Calories: 533kcalCarbohydrates: 19gProtein: 45gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 164mgSodium: 1222mgPotassium: 898mgFiber: 0.5gSugar: 15gVitamin A: 175IUVitamin C: 2mgCalcium: 81mgIron: 3mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword country style ribs

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