5-Star Reader Comment
I have NEVER left a comment on any recipe. But these ribs slap as my kids would say! The ribs were awesome! Will be making it during Thanksgiving and Christmas!
Foyeke
I’ve Put These on the Table More Times Than I Can Count.
Some recipes just have a way of making the whole house smell like something good is happening. This is one of them.
I have been making these slow cooker country style ribs for years. The homemade sauce is rich, a little tangy, and deeply savory — and after a long slow cook, these ribs practically fall apart when you look at them.
The sear is the step most people skip. Do not skip it. Two minutes in a screaming hot cast iron skillet and you get a golden crust that keeps all that flavor locked inside the whole time it cooks. It is worth every second.
Enjoy!
What Nobody Tells You About Slow Cooker Ribs
Sear in a screaming hot cast iron skillet. Let it get fully hot before the ribs go in. Work in two batches so the ribs are never touching — crowding the pan drops the temperature and you lose that golden crust.
Do not rush the low setting. Low and slow is always the right call here. The connective tissue needs time to break down completely. High heat gets you there faster but the texture is never quite the same.
Finish under the broiler. Transfer the ribs to a foil-lined baking sheet, brush with the sauce from the pot, and broil for three to five minutes. The sauce caramelizes, the edges get a little crispy, and suddenly these look like something you spent all day on.
Let them rest. Five minutes before you plate them. Every bite is better for it.
Save every drop of that sauce. Spoon the cooking liquid from the bottom of the crock pot right over the top. It is too good to leave behind.
Wait — These Are Not Actually Ribs
Country style pork ribs are cut from the shoulder end of the loin, close to the pork butt. That means they cook more like pulled pork than traditional ribs — low and slow, with plenty of fat and connective tissue that breaks down beautifully over time.
You will find them bone-in or boneless at the grocery store. Both work great for this dish. Here is the quick breakdown:
| Cut | Cook Time on Low | Texture |
| Bone-In | 8 hours | Slightly more flavor, falls off the bone |
| Boneless | 4 to 6 hours on high | Easier to serve, still very tender |
What Goes In and Why It Works
- Bone-in country style pork ribs are the foundation of this dish. The bone adds flavor as it cooks and the fat keeps the meat moist through the long slow cook.
- A sliced sweet onion layered in the bottom of the crock pot softens completely during cooking and infuses the whole dish with a sweet, savory depth that makes the sauce even better.
- Olive oil is for the sear. Get a cast iron skillet screaming hot and let this do its job.
- Ketchup is the base of the sauce. It gives body, sweetness, and a deep tomato flavor that mellows beautifully over the long cook.
- Brown sugar adds a gentle caramel sweetness that balances the tang of the vinegar and deepens the smoky flavor of the finished sauce.
- Honey adds natural sweetness and helps the sauce caramelize beautifully when you finish the ribs in the oven under the broiler.
- Soy sauce brings the savory depth. It is the ingredient people cannot quite identify but always ask about.
- Apple cider vinegar cuts through the richness and balances every other flavor in the pot.
- Black pepper is simple but essential. A generous amount goes in before the sear and again in the sauce. Do not be shy with it.
- Garlic powder, onion powder, chili powder, thyme, parsley, and dried mustard — this spice blend gives the sauce that slow-simmered smoky flavor from the very first bite.
How To Make It
Season the ribs with salt and black pepper, then sear them in a hot cast iron skillet until golden. That crust is everything.
Stir together the sauce ingredients in a bowl. Place the ribs over the sliced onions in the crock pot and pour the sauce over the top.
Cook on low for 8 hours or high for 4 to 6 hours until pull apart tender.
Finish on a foil-lined baking sheet under the broiler for three to five minutes until caramelized and sticky. Full details are in the recipe card below.
Serve these ribs with Deviled Egg Pasta Salad and a slice of warm Green Chili Cheese Cornbread for a wholesome Southern comfort food dinner that’s loaded with flavor.
Make-Ahead Tips
Cook them the day before and store in an airtight container in the refrigerator for up to three days. The flavor gets even better overnight as the sauce continues to work into the meat.
Reheat gently in a covered baking dish in the oven at 325 degrees with a spoonful of the reserved sauce spooned over the top to keep them moist. About 20 minutes and they taste just made.
Freeze for up to three months. Store the ribs and sauce together in a freezer-safe airtight container. Thaw overnight in the refrigerator and reheat as above.
More From My Kitchen, Made for Your Table
Equipment
Ingredients
- 3-4 pounds bone-in country style pork ribs
- 1 tablespoon olive oil
- salt and pepper
- ¾ cup ketchup
- ¼ cup soy sauce
- ⅓ cup honey
- ¼ cup red wine or apple cider vinegar
- 3 tablespoons minced garlic
- ½ teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ¼ teaspoon dried mustard
- chopped fresh parsley – optional
Instructions
- Heat olive oil in a cast-iron skillet or heavy bottom pan. Sprinkle ribs with salt and pepper and sear, on all sides, until golden. Remove the ribs from the pan and place them in the Crock Pot.
- To a medium-size bowl, add ketchup, soy sauce, honey, vinegar, garlic, chili powder, onion powder dried thyme, dried parsley, and dried mustard. Whisk together and pour over the ribs. Place the lid on the Crock Pot and cook on HIGH for 6-7 hours or LOW for 8 hours until the ribs are done.
- Remove the ribs to a serving platter, and spoon over the sauce from the bottom of the Crock Pot. Sprinkle with fresh parsley and serve.
Video
Notes
- For this recipe, getting a good sear on the ribs is best. It helps impart extra flavor. I use a cast iron skillet (get it screaming hot) to brown the ribs. Work in 2 batches so the ribs do not touch while searing the meat and fat.
- Store any leftover ribs with the homemade barbecue sauce in an airtight container in the fridge for up to 3 days. Reheat in the oven until warmed through.
Nutrition
Make It Your Own
- Add extra BBQ sauce on the side for dipping. The homemade sauce in this recipe is incredible but a smoky store-bought BBQ sauce alongside never hurts.
- Swap the soy sauce for coconut aminos if you are cooking for anyone with a soy allergy. It works beautifully and most people cannot tell the difference.
- Double the sauce and reserve half before cooking. Brush the reserved sauce on during the broil step for an even deeper caramelized finish.
- Add a splash of liquid smoke to the sauce if you want an extra layer of smoky flavor without firing up the grill.
- Make it a full Southern plate. Serve over creamy mashed potatoes with the crock pot sauce spooned right over the top and a side of Southern green beans.
Questions I Get Every Time I Make This
You do not have to — but you really should. The sear adds a depth of flavor and texture that the slow cooker alone cannot replicate. It takes ten minutes and it is worth every second.
Yes. The ribs are perfectly tender and full of smoky flavor straight from the crock pot. The broil in the oven just takes them to the next level with caramelized edges and a stickier sauce. If you have the time, do it.
The ribs should pull apart easily when you press them with a fork. If they are not quite there, give them another thirty minutes on low. Every slow cooker runs a little differently.
Creamy mashed potatoes with the crock pot sauce spooned over the top is my first choice every time. Southern green beans, crock pot baked beans, and creamy coleslaw are all perfect alongside.
If you tried this Crock Pot Country Style Pork Ribs Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
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Easy!! Awesome!!! My very picky husband loved it!! He is not a fan of BBQ sauce and this was just different enough that it didn’t taste like a traditional sauce
Can you add sauerkraut to this recipe, if so how?
WOW. Amazing flavor! These were soooooooo good. Definitely a keeper!
Thank you, CJ!
~Donya
If I make this ahead on a Sunday for dinner on Tuesday, will it reheat ok? Would you put the ribs back in the crock pot to reheat? No time before work to sear and prep!
Yes, you can make ahead and reheat in the crock pot. Enjoy!
~Donya
I have NEVER left a comment on any recipe. But these ribs slap as my kids would say! The ribs were awesome! The only thing I did differently was to chop onions in cause I did not have onion powder. Will be making it during Thanksgiving and Christmas!
Awesome! Thanks for the great rating.
~Donta
Question i only have boneless will that work?
Sure, go for it.
~Donya
OMG best ribs I ever ate five stars😀
Michele! You ARE SO KIND! Thank you so much.
~Donya
These were delicious. I only added a large sliced vidalia onion under ribs. I will make them again and again.
So I’m not one to normally leave feedback on recipes as I usually don’t follow them exactly. That being said I don’t measure my ingrediants here as opposed to just eyeballing it. I used all the ingrediants with maybe a little less honey. PHENOMENAL!!!! Wow just really good. Thanks for reigniting my passion for bbq style ribs minus the jarred bbq sauce!
Thank you so much, Lin! You’ve made my day and I so appreciate the outstanding rating.
~Donya
I have made this at least four times and see no reason to use another recipe. It’s delicious and so easy.
This is great! And, thanks for the outstanding rating.
~Donya