BBQ Country-Style Pork Ribs in the Slow Cooker

by Dorothy Reinhold on May 11, 2010

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Two things: I am  a huge fan of the slow cooker, and I am bossy, so hear me loud and clear: Go get your 25-year-old slow cooker out from the back of the cabinet, wash it off and and I will help you make it your friend. (Go ahead…I’ll wait while you try to remember where you stashed it after you got married.)

First off, we will make the easiest pork ribs you ever had. You may thank me later for saving your arse when there was nothing for dinner, and you produced this magnificent feast out of seemingly nothing, with no extra time in your life.

I’m jes’ sayin’…the slow cooker will be your best friend, if only you let me introduce you.


Recipe: BBQ Country-Style Ribs in the Slow Cooker

Whip dinner out of cheap country-style boneless pork ribs and some barbecue sauce. Get your slow cooker or Crock-Pot out of the cupboard and put it to good use. Dinner was never so easy, or so delicious! Serve with mashed potatoes and cole slaw or broccoli or a salad.

  • 1 small onion, peeled, cut in half, and sliced into half-moon rings
  • 4 garlic cloves, chopped
  • 2 pounds country-style boneless pork ribs (about 8 ribs)
  • 1/2 an 18-ounce bottle prepared barbecue sauce (Bull’s Eye brand preferred, but choose your favorite)
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • Pinch dried ground chipotle powder (or squirt of hot pepper sauce)

Spray inside of slow cooker crock with nonstick spray. Place sliced onion in bottom, and sprinkle garlic on top. Rinse and pat ribs dry, and place them on onion. Pour barbecue sauce over top, sprinkle with oregano, cumin and chipotle, put lid on and cook on LOW for 8-10 hours.

(Confession: I was gone most of the day, so I came back at the 6-hour point and they were not done. When I returned at the 10-hour point, they were done, so I am guessing that anywhere between 8-10 hours will be perfect.)

Remove ribs from sauce and set aside. Place sauce in small saucepan and boil for 3-8 -ish minutes, until sauce thickens (from evaporation).  Serve ribs in wide bowl and pass sauce in a gravy boat for diners to serve themselves.

Serve 4-6.


The rule of thumb for slow cookers is 1 hour on HIGH = 2 hours on low, so if you wanted to make these twice as fast, you would cook them for 4-5 hours on HIGH. Since all slow cookers cook at different temperatures and different efficiencies, it pays to “stick a fork in it” an hour or two ahead of time and see if it is done!

Old Crock-Pot

My favorite Crock-Pot is this, circa 1970s. Thanks, Mom!




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