If you’re not using your slow cooker for ribs, you’re not using your slow cooker! These tender, saucy, slow-cooker country-style ribs come out perfect every time, and the Crockpot does nearly all the work for you.

Country-style pork ribs in the slow cooker are easy to prepare on a weeknight, but this dish is also perfect for a game-day snack or a holiday meal. Boneless pork ribs are also affordable, which is extra essential when feeding a family or a crowd.

And as with all the best barbecue ribs recipes, these slow-cooked pork country-style ribs go perfectly with your favorite barbecue sides, so you know this meal will be a hit.

What’s the difference between traditional pork ribs and country-style ribs?

Traditional pork ribs, like spareribs and baby back ribs, come on the bone, so they’re meant to be eaten with your hands, which I love. But it also means you’ll need a wet wipe when you’re done! Country-style ribs are generally a boneless cut of pork and the meatiest rib option. Since they come from the shoulder area, these ribs must be cooked low and slow, making them perfect for slow-cooker recipes.

Ingredients for Slow-Cooker Country-Style Ribs

• Country-style ribs: Country-style ribs are usually boneless, but bone-in ones are fine. This cut of pork is muscular and fatty, which lends itself well to low-and-slow cooking. If you find only pork shoulder, ask the butcher to cut it into country-style ribs for the slow cooker.
• Seasonings: You need only some salt and pepper to season these ribs.
• Onion: An aromatic like onion adds flavor to the pork as it slowly cooks, and all the flavors meld together. Use white, yellow or even sweet onion.
• Barbecue sauce: This recipe is easy, thanks to store-bought barbecue sauce. Or, you can make a barbecue sauce to suit your taste.
• Maple syrup: When you slow-cook country-style ribs in a Crockpot, you want to add a sweetener, whether it’s maple syrup, brown sugar or molasses. This helps balance out the flavors as well as thicken and caramelize the sauce as it cooks.
• Brown mustard: Many recipes use mustard because it adds tons of flavor with some kick and also acts as a thickener.

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