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 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.
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.
Country Style Ribs in the Slow Cooker
- 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!