Sprig Originals's kitchen / Slow Cooker Sticky BBQ Country-Style Pork Ribs
Slow Cooker Sticky BBQ Country-Style Pork Ribs
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Boneless country-style pork ribs go straight into the slow cooker on a bed of sweet onions, under a tangy brown sugar barbecue sauce. Eight hours later they pull apart with a fork and the sauce has cooked down into something sticky and smoky. No searing, no basting, no standing over a grill — just load it in the morning and shred it at dinner.
Ingredients
Pork and Rub
- 3 lb boneless country-style pork ribs
- 1 large sweet onion, sliced into thick rings
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
Sauce
- 1 1/2 cups barbecue sauce
- 1/3 cup packed light brown sugar
- 3 tbsp apple cider vinegar
- 1 tbsp yellow mustard
Instructions
- Scatter the sliced onion across the bottom of a 6-quart slow cooker so it forms a rack for the meat.
- Toss the pork ribs with the smoked paprika, garlic powder, salt, and pepper right in the package or a bowl, then lay them on top of the onions in a single snug layer.
- Stir the barbecue sauce, brown sugar, cider vinegar, and mustard together in a measuring cup and pour it evenly over the pork. Do not stir the cooker.
- Cover and cook on LOW for 8 hours (or HIGH for 4 to 5 hours), until the pork shreds easily with a fork and registers about 195°F on an instant-read thermometer.
- Lift the pork onto a platter and tent with foil. Skim the fat from the surface of the sauce, then set the cooker to HIGH and leave uncovered for 15 to 20 minutes to thicken. Shred or leave the pieces whole and spoon the onions and sauce over the top.
Chef's tips
- Country-style ribs are cut from the pork shoulder, so they stay juicy through a long cook — pork loin chops will dry out here, don't substitute them.
- If your barbecue sauce is already sweet, cut the brown sugar to 2 tablespoons and add an extra splash of vinegar to keep it balanced.
- Pile the shredded pork onto soft buns with coleslaw, or serve over cheesy grits or mashed potatoes with the thickened sauce ladled over.
- Leftovers keep 4 days in the fridge and reheat beautifully in a covered pan with a splash of water.
Nutrition (per serving, estimated)
620calories
39gprotein
63gcarbs
22gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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