Slow Cooker Country-Style Pork Ribs in Mustard BBQ Sauce

By Sprig Originals ✓ · cooked up in Sprig

Boneless country-style pork ribs go into the crockpot raw with a tangy Carolina-style mustard barbecue sauce and sliced onion, then cook untouched all day until they're falling-apart tender and glossy. No searing, no basting, no babysitting — just spoon the thickened sauce over the meat and serve with rice, buttered rolls or slaw.

Ingredients

• 3 lb boneless country-style pork ribs
• 1 large yellow onion, sliced
• 3/4 cup yellow mustard
• 1/2 cup ketchup
• 1/3 cup apple cider vinegar
• 1/3 cup packed light brown sugar
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 1 1/2 tsp kosher salt
• 1 tsp black pepper

Instructions

1. Scatter the sliced onion across the bottom of a 6-quart slow cooker, then lay the country-style pork ribs on top in a single snug layer. Do not brown them.
2. In a bowl or large measuring cup, whisk together the yellow mustard, ketchup, cider vinegar, brown sugar, smoked paprika, garlic powder, salt and pepper until smooth, then pour it evenly over the pork and turn the pieces once with tongs so every side is coated.
3. Cover and cook on LOW for 7 1/2 to 8 hours (or HIGH for 4 to 4 1/2 hours), without lifting the lid, until the pork is fork-tender and pulls apart easily at the edges.
4. Transfer the ribs to a serving platter with a slotted spoon and tent with foil. Tilt the crock and skim the fat off the surface of the sauce, then set the cooker to HIGH and leave uncovered for 15 to 20 minutes, stirring once or twice, until the sauce reduces to a glossy, spoon-coating barbecue sauce.
5. Spoon the onions and sauce generously over the pork and serve hot, with extra sauce on the side for rice, rolls or slaw.

Chef's tips

Nutrition (per serving, estimated)

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