Slow Cooker Country Style Ribs

5 from 1 vote

Slow Cooker Country Style Ribs

These simple slow cooker country style ribs are coated with a fantastic dry rub, then cooked for hours until they're fall-off-the-bone tender. These country style ribs in the crock pot require very little effort to prepare and always a hit at any get-together.

Prep Time15

Cook Time6

Marinating Time30

Total Time6 45

Servings:

Calories: 910kcal

Author: Karin and Ken

Ingredients

4 pounds pork ribs Usually 2 racks, back membrane removed. You can also use baby back ribs, pork spareribs, St Louis style ribs, or traditional country style ribs.
1-2 cups barbecue sauce store bought or homemade - approximately
cooking spray

Rib Rub

1 tblsp smoked paprika
⅓ cup light brown sugar packed
2 tblsp garlic powder
2 teaspoons smoked sea salt kosher salt or sea salt
1 teaspoon black pepper cayenne or crushed red pepper flakes
1 teaspoon onion powder

Instructions

Rinse the ribs to make sure there are no bone shards and trim visible fat. Pat them dry with a paper towel.
If desired, remove the back membrane off the ribs by using a pairing knife to gently slide under the membrane and pry it up. You'll be glad you did this. It is worth the effort. As the skin lifts I shove my finger underneath. Use a paper towel to grab a hold of the membrane and pull it off. As the skin lifts up more you pull it towards the other end of the rack. Almost like pulling off a band aid, very, very slowly.
Throw the membrane away. I find it easier to cut my rib racks in half to cook them. It is up to you. Trim any visible fat from your ribs. Rinse and pat dry.
Once membrane removed, cut the ribs in half, if desired.
Place the brown sugar, paprika, salt, pepper, garlic powder, and onion powder in a small bowl. Mix to combine.
Rub the spices evenly all over both sides of the ribs. We use our hands to do this. It might like seem like a lot of seasoning, but you should use all of it. Allow ribs to sit for 30 minutes to come to room temperature covered in rub.
Spray the slow cooker and/or insert with cooking spray. Place the ribs, covered with rub, in the slow cooker, around the edges first if possible. You can add some BBQ sauce on top if you want. Slow cook for 4-5 hours on high or 6-8 hours on low.
Exact cooking time will vary depending on your slow cooker and the thickness of your ribs. We remove the ribs once we notice that the meat has shrunk back on each rib bone, about a half an inch.
Place the broiler setting on high. Carefully remove the ribs from the slow cooker, they will be extremely tender.
Place the ribs on a rimmed baking sheet covered in tinfoil for easy cleanup, if desired. Brush the bbq sauce generously all over the ribs. Carefully broil under your broiler until lightly charred and you begin to see lots of tiny bubbles all over the surface of your ribs. You can baste again with more sauce and let it bubble again to caramelize the sauce some more if desired. We generally do.
Serve immediately while ribs are hot

Make Ahead

If you are preparing your ribs the night before remove membrane and cover with seasoning. Place each rack or half rack on a piece of tin foil or parchment paper, and wrap each rack up. Put inside a plastic bag and store inside the refrigerator for up to 24 hours before needed.

Video

Notes

Be sure to check the full post for more about the ingredients, substitutions, storage, and serving ideas.

Cook the ribs on low for 6 - 8 hours to ensure the ribs become tender and fall apart.

Make sure to use all the dry rub. It may seem like a lot but it's not.

Let your ribs rest before cooking. After adding the rib, wrap them up in tin foil and refrigerate for at least 30 minutes or up to 24 hours before cooking. You will be so glad you did.

Ask your butcher to remove the membrane from the back of your ribs. It saves a lot of hassle.

Let the ribs rest before serving for a few minutes to allow the juices to redistribute and ensure moist, tender meat.

Don't overcook your ribs. Overcooked ribs can become dry and lose their flavor, We remove the ribs once we notice that the meat has shrunk back on each rib bone, about half an inch. You can check for doneness with a fork. If the meat pulls apart easily, it's done.

Nutrition