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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, theyโ€™re just as great for summer cookouts when you donโ€™t want to fire up the grill. The flavor-packed sauce makes them feel like something special, even though theyโ€™re ridiculously easy to throw together.

If you love these country style ribs, then you should try these recipes for Slowย Cookerย Dr. Pepper Meatballs and Slowย Cookerย Pulledย Pork Sliders

Raw pork ribs on a plate surrounded by labeled ingredients: spices, BBQ sauce, brown sugar, Worcestershire sauce, and vinegar.

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. Itโ€™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. Donโ€™t skip itโ€”itโ€™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 youโ€™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 hereโ€”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. Donโ€™t substitute with white vinegarโ€”itโ€™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 youโ€™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 300ยฐF oven covered with foil for about 15โ€“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, theyโ€™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.
  • Donโ€™t lift the lid while cookingโ€”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 4โ€“5 hour mark on low.

Do I have to broil the ribs?

Itโ€™s optional, but broiling caramelizes the sauce and gives the ribs that irresistible sticky finish.

A white plate holds several pieces of glazed, cooked pork ribs with a shiny, caramelized surface.
A plate stacked with glazed, cooked barbecue pork ribs, featuring a shiny, caramelized sauce coating.

Crock Pot Country Style Ribs

These crock pot country style ribs are the ultimate comfort foodโ€”tender, juicy, and dripping in a sweet and tangy barbecue sauce. A quick spice rub kicks things off, followed by a low and slow cook that melts the meat until itโ€™s fall-apart delicious.
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 6
Calories: 424kcal
Author: Wendy

Equipment

  • Paper towels
  • small mixing bowl
  • Skillet
  • tongs
  • Medium Mixing Bowl
  • Crock pot (slow cooker)
  • Foil-lined baking sheet
  • Basting brush
  • Broiler (oven)
  • Saucepan (optional, for reducing sauce)

Ingredients

  • 3 pounds country style pork ribs
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ยฝ teaspoon salt
  • ยฝ teaspoon black pepper
  • 1 cup barbecue sauce your favorite brand
  • ยผ cup apple cider vinegar
  • ยผ cup brown sugar
  • 1 tablespoon Worcestershire sauce

Instructions

  • Pat the ribs dry with paper towels. In a small bowl, mix garlic powder, onion powder, smoked paprika, salt, and pepper, then rub the mixture all over the ribs.
  • Heat olive oil in a skillet over medium-high heat. Sear ribs for 2โ€“3 minutes per side until browned (optional for extra flavor).
  • In a bowl, combine barbecue sauce, apple cider vinegar, brown sugar, and Worcestershire sauce.
  • Place the ribs in the crock pot. Pour the sauce mixture over the ribs, making sure they are well coated.
  • Cover and cook on low for 6โ€“8 hours or high for 3โ€“4 hours, until the ribs are fork-tender.
  • Preheat the broiler and line a baking sheet with foil. Transfer the ribs to the baking sheet and brush with additional barbecue sauce from the crock pot.
  • Broil the ribs for 3โ€“5 minutes, or until the edges begin to caramelize and brown. Watch closely to avoid burning.
  • Optional: For a thicker sauce, remove the ribs, pour the liquid into a saucepan, and simmer until reduced.
  • Serve warm with extra sauce spooned over top.

Disclaimer:

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Calories: 424kcal | Carbohydrates: 30g | Protein: 29g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 818mg | Potassium: 641mg | Fiber: 1g | Sugar: 25g | Vitamin A: 286IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg
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