Slow Cooker 3-Ingredient BBQ Country Style Ribs. These ribs come out incredibly tender—literally falling apart—with almost no effort.
The Concept
Country-style ribs aren’t actually ribs; they are cuts from the shoulder blade (pork butt). Because they are well-marbled, they are perfect for low and slow cooking. The “3 ingredients” refer to the base; you likely have the optional “fourth” ingredient (liquid smoke) in your pantry, which takes these from great to exceptional.
The Ingredients
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2.5 to 3 lbs Pork Country Style Ribs (bone-in or boneless; bone-in offers more flavor)
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1 (18 oz) bottle of your favorite BBQ Sauce (Sweet Baby Ray’s, Stubb’s, or a Kansas City-style work best)
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1 large Yellow Onion (sliced into thick rings)
Optional “4th” Ingredient:
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1 tsp Liquid Smoke (this mimics the flavor of a traditional smoker without a grill)
The Method
1. Prep the Onion (The Rack)
Lay the sliced onions in an even layer at the bottom of the slow cooker. This acts as a “rack,” lifting the meat out of the rendered fat and preventing the bottom from burning.
2. Layer the Meat
Place the country-style ribs on top of the onions. If they are large, it’s okay to stack them, but try to keep them in a single layer if possible.
3. The Sauce
Pour the entire bottle of BBQ sauce over the ribs. Use a spoon or spatula to spread it evenly, ensuring the top of the ribs are covered. If using liquid smoke, add it now and stir it into the sauce.
4. Cook
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Low & Slow (Recommended): Cook on LOW for 7 to 8 hours.
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High & Fast: Cook on HIGH for 4 to 5 hours.
5. Degrease (Optional but Recommended)
Country-style ribs are fatty. Once the cooking time is up, carefully lift the ribs out onto a plate or cutting board. Use a large spoon to skim the excess liquid fat off the top of the sauce left in the crockpot (or use a fat separator). Pour the defatted sauce back over the ribs.
The “Crispy” Finish (Highly Recommended)
The only downside to slow cooker ribs is that they can be a bit “flabby” without the caramelized crust you get from an oven or grill. To fix this:
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Preheat your oven broiler to High.
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Place the cooked ribs on a foil-lined baking sheet.
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Spoon a few ladles of the defatted sauce from the slow cooker over the top.
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Broil for 3 to 5 minutes, watching closely until the sauce bubbles and caramelizes (charring slightly is ideal).
What to Serve With Them
Since this is a “set-it-and-forget-it” dinner, keep the sides simple:
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Coleslaw: The vinegar/crunch cuts through the richness of the pork.
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Baked Potatoes: Wrap them in foil and toss them in the slow cooker on top of the ribs during the last 4 hours of cooking.
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Canned Baked Beans: Heat them on the stove while the ribs are under the broiler.
Pro Tips
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Don’t add water. Unlike other slow cooker meats, pork shoulder releases a massive amount of liquid. If you add water or broth, your sauce will be too thin.
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Freezer meal: You can combine the ribs, sliced onions, and sauce in a freezer bag. Freeze flat. When ready to cook, thaw slightly and dump into the slow cooker; add 1 hour to the cook time.