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These Slow Cooker Country Style Ribs are fall-apart tender, full of flavor and super easy to put together! Serve with your favorite side dishes for an inexpensive, incredibly delicious meal!
This post is sponsored by the Utah Pork Producers,
but all opinions and text are my own!
Why You’ll Love Country-Style Ribs
- They’re much meatier than traditional baby back ribs, which I love!
- It’s good value and great source of protein!
- Feels like summery barbecue, but can be made rain, snow or shine, thanks to the Crock Pot!
- Just a handful of simple ingredients and customizable to your taste!
What exactly are country-style ribs?
Though they’re called “ribs,” they aren’t actually from the rib area of the pig. These come from the shoulder area – where the shoulder meets the loin. They’re meatier than traditional baby back ribs and much larger, so they’re usually eaten with a fork and knife versus eating them right off the bone.
Ingredients Needed
- Country Style Ribs – I prefer to use bone-in country style ribs; this recipe also works well for boneless country style ribs, but be sure to read the notes in the recipe card below
- Seasoned Salt – Or your favorite pork rub
- Dr Pepper – You can use regular, Diet Dr Pepper or Coke
- Barbecue Sauce – Sweet Baby Ray’s is my favorite, but use whatever you prefer!
How to Make Slow Cooker Country Style Ribs
What I love about this recipe is how EASY it is to toss together! First, you’ll place the raw country style ribs in the slow cooker and sprinkle them with seasoned salt.
Pour a can of soda over the ribs and then add some barbecue sauce to spread on top.
Place the lid on the slow cooker and turn it to low (or high) heat. You’ll know they’re done cooking when they’re fork-tender.
I prefer to cook these on low. The low and slow method is ideal as it allows time for the connective tissue and collagen to break down and result in super tender, juicy ribs!
NOTE: These are safe to eat at 145F, but are best if cooked until tender (unlike other whole cuts such as pork loin or pork chops which are most tender and juicy at 145F).
Broil the Ribs (Optional!)
Remove the ribs from the slow cooker and place them on a foil-lined pan. Brush extra barbecue sauce on top and broil for a couple minutes. This will give them a nice glaze and add a sticky texture around the outside. Once again, optional, but SO GOOD!
Don’t Overcook!
Though cooking in the slow cooker is pretty forgiving, you don’t want to overcook the meat as it’ll result in dry country style ribs. Cook them until they’re fork tender, then serve right away or turn the slow cooker to “warm.”
What To Serve with Barbeque Country Style Ribs
The options are endless! I typically think of the sides I’d serve with any barbecue food… here are a few favorites!
- Homemade Cornbread or Jalapeño Cheddar Cornbread
- Macaroni Corn Casserole
- Meaty Baked Beans
- Cornbread Pudding
- Easy Macaroni Salad
- Mashed Potatoes
Frequently Asked Questions
Yes, you CAN use boneless country style ribs, but I find the bone-in version MUCH tastier! Bone-in tend to be more tender and more flavorful. Boneless ribs are easy to overcook and quickly become dry and tough. See the photo above to see the difference in cuts.
Let the ribs cool completely before storing in an airtight container. Refrigerate for up to 5 days.
They’re best reheated in the oven. To do so, place them in an oven-safe container, add a couple tablespoons of water, cover with foil and bake at 350F until heated through.
If you like this recipe, you’ll also love my Dr Pepper Pulled Pork in the Crock Pot! It’s a very similar recipe and makes the BEST pulled pork sandwiches!
Slow Cooker Country Style Ribs
Equipment
- 1 6-quart slow cooker
Ingredients
- 3-4 pounds bone-in country style ribs*
- seasoned salt such as Lawry's
- 1 12-ounce can Dr. Pepper or Coke
- 1 1/4 cups barbecue sauce
Instructions
- Place the ribs in the bottom of the slow cooker.3-4 pounds bone-in country style ribs*
- Sprinkle with seasoned salt.seasoned salt
- Pour the can of soda over the ribs.1 12-ounce can Dr. Pepper
- Drizzle the barbecue sauce over the ribs1 1/4 cups barbecue sauce
- Cover with the slow cooker lid and cook for 3-4 hours on high or 5-6 hours on low, or until fork-tender.
- OPTIONAL: Preheat the oven to broil and line a rimmed baking sheet with aluminum foil. Place the ribs on the pan and brush with additional barbecue sauce. Broil for 2-4 minutes, watching closely so they don't burn, until glossy and bubbly in places.
- Serve warm.
Love how tender and delicious these ribs are!
Tried this today and absolutely mouth watering any tender.
So happy to hear this, Gerald! Thanks for taking the time to leave a review! ~Kelsey
Can I use a cherry coke since I don’t have s dr pepper?
That should be just fine! 🙂