Crock Pot Country Style Ribs

These crock pot country style ribs are fall-apart tender and drenched in a sticky, sweet, and tangy barbecue sauce. You get juicy meat with a caramelized finish from a quick broil, making these ribs a family favorite with hardly any hands-on work. Let your slow cooker do the heavy lifting while you sit back and wait for the magic to happen.

A white plate with several pieces of glazed barbecue ribs, a slow cooker, and a small bowl of barbecue sauce with a basting brush in the background.

These ribs are a go-to comfort meal during cooler months, but honestly, they’re just as great for summer cookouts when you don’t want to fire up the grill. The flavor-packed sauce makes them feel like something special, even though they’re ridiculously easy to throw together.

If you love these country style ribs, then you should try these recipes for Slow Cooker Dr. Pepper Meatballs and Slow Cooker Pulled Pork Sliders

Ingredients

We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.

Country Style Pork Ribs: These ribs are meatier than other types, making them perfect for slow cooking. Look for ones with some marbling for maximum tenderness. Boneless or bone-in both work well here.
Olive Oil: Just a little helps sear the ribs for added depth. It’s optional, but that golden-brown crust adds big flavor. Use a neutral oil like canola if preferred.
Garlic Powder: Brings a warm, savory base to the spice rub. It spreads evenly and clings well to the meat. A pantry must-have for building flavor.
Onion Powder: Adds a subtle sweetness and enhances the meaty flavor. It plays well with the garlic and paprika. Don’t skip it—it’s part of what gives the rub its balance.
Smoked Paprika: Adds a smoky, slightly sweet depth without needing a grill. It gives the ribs a beautiful color, too. Regular paprika works in a pinch, but the smoked version is worth it.
Salt: Enhances all the other flavors and helps tenderize the meat. Just enough to season without overpowering. Use kosher salt if you’ve got it.
Black Pepper: Adds a sharp, warm bite that cuts through the richness. Freshly ground gives the best flavor. Mix it right into the rub for even distribution.
Barbecue Sauce: Use your favorite brand here—sweet, smoky, spicy, whatever you love. It forms the base of the cooking sauce and the glaze. Adds moisture and tons of flavor as it cooks.
Apple Cider Vinegar: Brightens the sauce with a little tang. It balances out the sweetness and helps tenderize the ribs. Don’t substitute with white vinegar—it’s too sharp.
Brown Sugar: Adds sweetness and helps create that sticky glaze. It also deepens the flavor with its molasses notes. Light or dark both work.
Worcestershire Sauce: Adds umami depth and a touch of tang. It gives the sauce a savory edge that complements the pork. A small amount goes a long way.

See the recipe card below for quantities.

Instructions

This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.

Raw pork ribs seasoned with dry spice rub are arranged on a white plate, with extra seasoning and ribs visible nearby.

Step 1: Step 1: Pat the ribs dry, then rub with a mixture of garlic powder, onion powder, smoked paprika, salt, and pepper. Optional: Sear in olive oil over medium-high heat.

Raw pork ribs coated in barbecue sauce arranged inside a white slow cooker.

Step 2: In a bowl, stir together barbecue sauce, apple cider vinegar, brown sugar, and Worcestershire sauce. Place ribs in the crock pot and pour the sauce over them.

A foil-lined baking sheet with cooked pork ribs, some coated in sauce, beside metal tongs.

Step 3: Cover and cook until fork-tender. Transfer ribs to a foil-lined baking sheet, brush with sauce.

Barbecue-glazed pork ribs on a foil-lined baking sheet, cooked and slightly caramelized.

Step 4: Broil until edges caramelize and enjoy. Optional: Simmer leftover sauce on the stove to thicken and serve over ribs.

Storage

Storage – Store leftovers in an airtight container in the fridge for up to 3 days. Keep the extra sauce in a separate container if you’ve reduced it.
Freezing – Let the ribs cool completely, then store in freezer-safe bags or containers. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating – Reheat in a 300°F oven covered with foil for about 15–20 minutes until warmed through. Or microwave in short bursts with a splash of sauce to keep them moist.

What to Serve With Crock Pot Country Style Ribs

These crock pot country style ribs pair beautifully with cozy, classic sides. Try them with Slow Cooker Macaroni and Cheese. Its creamy, cheesy texture is the perfect balance to the rich, tangy ribs.
Try Air Fryer Cornbread Muffins for a slightly sweet and golden, they’re perfect for soaking up sauce and providing a soft, comforting bite.
If you’re craving something hearty, Crockpot Au Gratin Potatoes are great for soaking up all that extra sauce without overpowering the meal.

A plate of glazed barbecue ribs stacked on top of each other, with a shiny, sticky sauce coating the meat.

Wendys Tips

Searing the ribs is optional, but it adds an extra layer of flavor and color.
Don’t lift the lid while cooking—it releases steam and slows things down.
Use a fat separator if your sauce has a lot of grease before serving.
For extra heat, add a pinch of chili flakes or a dash of hot sauce to the BBQ mix.

FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

Can I use baby back ribs instead?

They cook faster and are more delicate, but you can use them. Just check for doneness around the 4–5 hour mark on low.

Do I have to broil the ribs?

It’s optional, but broiling caramelizes the sauce and gives the ribs that irresistible sticky finish.