Slow Cooker Country Style Pork Ribs
Slow cooking makes these country-style ribs juicy, flavorful, and tender.
Ingredients
- 1 tbsp vegetable oil
- 3 pounds boneless or bone-in country-style pork ribs, (not loin)
- Kosher salt and freshly ground black pepper
- 1 large onion, sliced
Sauce:
- ⅓ cup low sodium soy sauce
- ½ cup ketchup
- 1 tbsp prepared mustard
- 3 tbsp brown sugar
- 2 cloves garlic, minced
- ¼ tsp freshly ground black pepper
- 2 tbsp apple cider vinegar
- 1 tsp celery seeds
Instructions
- Heat the oil in a large skillet over medium-high heat.1 tbsp vegetable oil
- Season the ribs all over with kosher salt and pepper.3 pounds boneless or bone-in country-style pork ribs | Kosher salt and freshly ground black 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 top with the sliced onion.1 large onion
- Combine the soy sauce, ketchup, mustard, brown sugar, garlic, pepper, vinegar, and celery seeds in a bowl and pour the mixture evenly over the ribs and onions.1/3 cup low sodium soy sauce | 1/2 cup ketchup | 1 tbsp prepared mustard | 3 tbsp brown sugar | 2 cloves garlic | 1/4 tsp freshly ground black pepper | 2 tbsp apple cider vinegar | 1 tsp celery seeds
- Cover and cook on low for 7 to 9 hours or until tender, or cook on high for 3 to 4 hours.
Tip: For a thicker sauce, transfer the cooking liquid to a saucepan after the ribs are done and simmer it for a few minutes, or thicken it with a small cornstarch slurry.
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.
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