Country Style Ribs in the Slow Cooker

Country Style Ribs in the Slow Cooker

With a Sweet Heat Rub & Honey Chipotle Barbecue Sauce

If you saw my last two posts, you probably knew something with a bit of barbecue flair was coming up. The Sweet Heat Rub and the Honey Chipotle Barbecue Sauce were a dead give away. And here it is, Country Style Ribs made in the slow cooker.Country Style Ribs in the Slow Cooker

Country Style Ribs in the Slow CookerA simple down-home dish. Just sprinkle your country ribs with a little Rub or seasoning of your choice, as little or as much as you’d like. I recommend my “Sweet Heat Rub for Chicken or Pork.”

Layer the ribs, crisscrossing them in the slow cooker, and top with a cup or two of your favorite (or maybe my Honey Chipotle) barbecue sauce.

Sweet Heat Rub for Chicken or Pork
Sweet Heat Rub for Chicken or Pork

If you like, you can remove the ribs when tender, slather them with a little more sauce and broil them until the sauce is molten and bubbly, but I chose the simple route and just served as is.

The top layer of ribs will be a little more caramelized, the ones on the bottom paler, but saturated in juices, so you’ll have a range of chops to choose from. That’s kind of a downfall of crock pot recipes but it can be a bonus, especially if you have elderly or very young children who will appreciate the softer, fall of the bone chops from the bottom.

Country Style Ribs are always a bargain (these were $1.49/lb) and drop to a low about once a quarter, more often from fall into early winter. Generally the lowest pricing is on the large “family packs” which is a great cook once, eat twice meal. I’ll be posting a marvelous “leftover” recipe, so stay tuned, & set aside a chop or two.

Honey Chipotle Barbecue Sauce
Honey Chipotle Barbecue Sauce

Country Style Ribs in the Slow Cooker

  • Servings: 6-8
  • Difficulty: easy
  • Print

  • 3 1/2 pounds Country Style Ribs
  • 1/3 cup or so of Rib Rub
  • 1 generous cup of barbecue sauce, plus more for serving

Season ribs with rub, a little or lot according to taste, and rub the seasoning into the meat. Set aside for an hour and up to overnight (if time allows) well wrapped in the refrigerator.

Add to the slow cooker in a single layer, then add another layer cross wise to the first. Continue until all ribs are in the slow cooker.

Drizzle with a cup (or more if desired) of barbecue sauce.

Cover and cook on high for about six hours (or until tender) or on low for 10.

Serve with additional barbecue sauce.

Note: if desired, ribs may be removed from the slow cooker, placed on a rack over a sheet tray lined with foil (for easy clean up) and placed about four to five inches under a broiler till the barbecue sauce is caramelized and bubbly.

Pork Fried Rice: One of my favorite ways to use up a little bit of leftover pork from the shoulder or ribs. Ribs, especially, make great fried rice!

Pork Fried Rice from Leftover Pork Shoulder or any other type of pork you’d like to use


I’ll be taking this recipe to Fiesta Friday, hosted this week by Quinn @ Dad What’s 4 Dinner and Monika @ Everyday Healthy Recipes.


41 thoughts on “Country Style Ribs in the Slow Cooker”

    1. Hi Cheyenne, and thanks! And you just reminded me I haven’t posted that fried rice yet! I’ve been having computer problems and had to wipe my drive clean…

  1. Hello there! I am glad I found your blog, first of all, it makes me hungry with so many delicious food to make… Thank you for sharing.
    Have a great and blessed 2017… People say that the best to come, but I am feeling the best is here, now, at this moment…

  2. These look amazing Mollie!! and we can have them in the dead o winter–not outdoor bar-b-que involved. With all your flavorful seasonings–perfect. Great recipe. Hope you’re staying warm and snug!! I bought tickets to visit my daughter in Madison next month so I’m gearing up for snow!!! (any tips??) hugs hugs to you!!

    1. Hi Rhonda! Too bad she’s all the way in Madison as I’m 20 minutes from WI, but on the Western border. Otherwise, I’d say let’s have coffee! Biggest tip: layers. I put on my cuddl duds in the winter and don’t take them off til spring, except when I’m at the folks. Next tip, alcohol. Okay, just kidding!!

      1. Hey Mollie– oh, there’s plenty of beer drinking in Madison! and I’m getting ready– borrowed real snow boots and sent my wool coat to the dry cleaners. –and I’ll remember the layers!! thanks friend! xox

          1. Oh gosh! We had plenty of cheese curds there last summer– stopped at a factory to get them fresh and squeaky!! Also– loved the custard ice cream, don’t have it here. What is the Minnesota specialty??? Hope you’re in the middle of a lovely warm weekend. (We are actually up in the snow with 20 young adults from church. They are all off skiing now, but we stayed here tucked in the house. The snow is so beautiful!).

            1. Oh how fun is that! I used to live in the Rockies and miss skiing, but I miss being tucked inside with nothing especially pressing to do even more! You have to try the cheese curds deep fried. Seriously they’re amazing. Mn & Wi are surprisingly close in their food although Minnesotans won’t admit it and call people from WI “Cheeseheads.”

              1. If the name fits… and– the Rockies?? I pictured you born and raised in the midwest! I’m off to Madison in February– so i’ll track those fried cheese curds! thanks Mollie!

  3. You and I were on the same “rib” wavelength this week Mollie. I too posted country style ribs (not cooked in the crock pot though). I must try them in the crock pot, since I love anything that is slow cooked. It looks succulently yummy 🙂

  4. My mom always gets the country ribs for ribs and kraut, but I’m not sure I’ve ever bought them. Now I am really wondering why! I need to get my act together!

    1. Well, maybe that was why you didn’t, lol!! Seriously though no one else in my family likes kraut I love making a combo of ribs and sausages in kraut with a little beer and a few herbs and spices. My little secret taught by a relative is to barely rinse then add a teensy bit of sugar to the kraut. Not even a half a teaspoon…

    1. Thanks! I don’t tend to use that cut enough, especially considering how inexpensive they are! Also, especially since I’m home a lot, I forget about the slow cooker and tend to use my big Dutch oven. I need to pull out the slow cooker more! Lately 4:00 seems to roll around and I’m like – what should I make?! Much easier to toss things together in the morning and not have to worry about dinner!

  5. Good afternoon to you, we are currently holidaying in Chicago and my husband has loved the short ribs. He is going to be so pleased when I present him with your fabulous ribs when we return home.
    Best Wishes

    1. Thanks, Daphne! It’s such a comforting dish in the winter, too. I did use the Country Style, though, that are kind of like a pork chop. Short ribs would be amazing, though!

  6. Country ribs really are a bargain, aren’t they? These sound really comforting on this cold and snowy day. I’m looking forward to the leftover recipes, as we always end up with leftover country ribs.

Hearing from you makes my day! Comment below.