Who else just had a yummmmm reading that mouthful of a title?
Crock Pot country style ribs, commonly known as pork shoulder ribs (boneless), are easy and delicious to make, especially if you have a slow cooker.
Burgers, BBQ, hotdogs – they’re all good, but some days you need ribs.
And right after that mmmmm, you need to get thee to a grocery store for the ingredients and rush back home (or – HAVE THOSE GROCERIES DELIVERED!), because we’re about get dinner, supper and breakfast DONE!
I say especially if you have a Crock Pot, but you can make these in the oven as well, but whhhhyyyyyy would you when this way is so simple?!
CLIFFSNOTES for Crock Pot Pork Ribs:
#1: If you are new to OMT! and need a super easy recipe, this is it!
#2: You’ve been an OMT! fan fo’evah, but you totally forgot the awesome sauce that is Crock-Pot Pork Ribs, here they are, baby!
These slow cooker pork ribs are good eats and you’re gonna want to make them.
Keep your cool in the kitchen – get to slow cookin’!
Ready to learn how to impress your family?
More importantly, are you ready to make what will soon be your fam’s new fav?
Yeah, you are!
How easy is this Crock Pot recipe?
As easy as opening a package of ribs, using a dry rub on them, placing them in your slow cooker and setting the timer.
They’re. That. Easy.
I know you like the easy recipes!
Here’s a shot of the finished ribs (they are pull apart yummy!):
If you have never made country style pork ribs in a slow cooker, you’ll need to know a few things.
Country style ribs do have bones, just not the rib portion of the bone.
They contain parts of the shoulder blade, but no ribs – that’s why they’re called boneless, but they do actually have some bone.
While baby back ribs are smaller and leaner, country style ribs are the meatier counterparts – they are juicy and have loads of surface to sink your teeth into.
The bone that is in the ribs makes it handy to hold your sauce (added when under broiler).
I like me a competent sauce holder.
Use yer hands!
Can I use this rib recipe to make a pulled pork Crock Pot recipe?
The only difference is that you’ll use a pork shoulder instead of pork ribs.
Cook times are basically the same in most slow cookers – and – the beauty of doing an actual pork shoulder (or a pork butt) is that you can include rough chopped onions in with the meat.
When everything is done, you simply shred in pot and you’re ready to eat!
Pork Shoulder vs Pork Butt
For anyone not familiar with these cuts, both of them come from the shoulder of the pig.
The shoulder is positioned where you would think – on the shoulder!
The pork butt is located above the shoulder cut.
Shoulders may also include the word “picnic” on the label, but just know they are from the same spot.
Both cuts are more fatty than other pork cuts and tougher (think of all that piggy movement – it gets more use, and that equals a tougher cut).
What do we do when we use tougher cuts?
We slow cook those delicious badboys into tender perfection!
Put a rub on it, throw in some onions, and slow cook the beegeebers out of it.
Once it’s done (eaten whole or shredded), you can use what you need and freeze the rest!
What exactly is a dry rub?
A dry rub consists of dried spices mixed together to obtain a specific and complimentary flavor for whatever you’re using it on.
There are dry rubs for beef, chicken, pork – french fries!
You gotta let your mouth decide what it likes, or a combo of what you like, and go with those flavors.
Do a quick Google search and you’ll see there are tons for dry rub recipes.
We buy our favs, then either use them solo, or mix them with other dried spices to make our own signature blends.
Are you really a Southerner if you don’t blend your own special rub mixtures (or use Dr Pepper when cooking ribs)?!
I’ll leave that question for the Internet to blow up.
What is a simple pork rub?
A simple pork rub is one that has a few ingredients. Nothing fancy-pants.
It can have a sweet element – brown sugar – and it can have a savory element – garlic powder.
It can be a one-ingredient rub or have several ingredients.
What really REALLY matter is that whatever rub you’re using, you like the taste.
Pretty danged easy, right?
Can you make these boneless pork ribs in the oven?
I realize not everyone has a slow cooker and I wouldn’t want you to miss out.
The answer is yes, YES, YOU CAN!
1: Rub those ribs!
2: Place ribs, single layer, in a pan – fattier side up.
3: Cover with foil and cook at 325° for about 1.5 hours.
Ribs are technically done when they have an internal temp of 145° – BUT – if you continue to cook them to an internal temp of 190°- 203° the fats and collagens break down making them extra ah-mazing!
And then go buy a crock pot or put it on your list for Santa.
Easy Crock Pot Country Style Pork Shoulder Ribs
This is how OMT! makes her ribs (when G-Daddy isn’t outside smoking them on the pit) – printable recipe at end of post.
#1: Line those boneless pork ribs on a pan and proceed with the sweet-talk.
Look how fat and plump you are. You’re gonna be delicious when I’m done with you!
Note the rub in the tiny mason jar ~gasp~, which was a gift…I swear.
(for anyone new here, the inside joke is that I’m not a fan of putting meals in Mason jars – or Ball jars. I prefer my salads in a bowl, like civilized folk…but you do you, baby!)
G-Daddy makes his own special rub, but you can buy any number of delicious rubs out on the market today.
~ A gentle reminder: OMT! uses Amazon referral links at no cost to you.~
The Fiesta brand rubis much-loved in Texas, in case you need a bit of a starting point.
Just match the rub with the type of meat you’re cooking.
Of course if you have a fav rub – use it!
What if you don’t have a favorite rub, or this is the first time you’re even hearing about rubs?
You can use anything your taste buds love: onion powder, garlic powder, black pepper, cayenne (‘PICY!)
#2: Cover the pork ribs with rub, and then…RUB!
This isn’t an exact science, so if some spots are bare, meh, no biggie.
Some folks like to rub the ribs then wait about 30-minutes before cooking.
Since we’re utilizing a slow cooker, there is no need for the waiting period.
#3: Layer in slow cooker.
They are meant to be stacked and not in a single layer, so toss ’em in and get cooking!
#4: Decide how long you wanna cook those badboys: Low and slow? Or low and slooooooooow.
I did 6-hours on low and then another 1.5-hours on high. with no additional liquid.
You can do a 10-hour on low, also. Some folks like to add 1/2 cup of apple juice, or if you’re in my house, add a 12-oz. can of regular Dr. Pepper (roll your eyes all you want, but until it adds an amazing complexity to the meat).
The day I made these, I knew I wouldn’t have the time for a 10-hour cook, so I went for the faster method.
#5: Finish the ribs in the oven for a deeper flavor and texture.
They will cook down and be a bit wet in the crock-pot, so if you prefer, lay them on a pan and finish in a 350° oven for about 30 minutes.
This is also where you can add the BBQ sauce if you prefer (remember anything with a high sugar content will burn quickly, so add this in the last 10-minutes or so).
Because I didn’t add any liquid to cook them in this time, when they were finished, I laid them out on a cookie sheet and put them under the broiler for about 5-minutes.
Optional – Take cooked ribs out from oven and place under broiler.
This last step, which I rarely skip, dries out the ribs to that perfect mix of juicy meat and crispy grilled finish.
You’re missing out if you neglect this last step.
Coming out from under the broiler: Look at ’em! They’re real and they’re spectacular (nod to Seinfeld)
It’s that simple!
I usually get a large pack of ribs, so we can not only enjoy them the day we cook them, a day of leftovers, and also have some to throw some in the freezer for a day I’m pressed for time to make dinner.
They’re great in tacos (breakfast or otherwise), chopped up in scrambled eggs, deboned and in a sandwich – the possibilities are endless.
Easy and incredibly delish!
A winning combo in my book.
Speaking of tacos, one of my absolute favorite ways to eat these ribs is slathered in my homemade red sauce.
Looking at this gorgeous red sauce (um – yes, in a Ball jar. But, again, to be clear, that’s what these jars were made for! No salad in a jar here!)
When I make red sauce there are no boundaries as to what we use it on.
Enchiladas, tacos, eggs, roast, meatloaf…endless options.
Yer gonna need to make these country style pork shoulder ribs STAT!
Happy cooking, y’all!
If you’d prefer a printable recipe, I included one below.
- 1 large package of country style ribs (the big fatties!) - bones in or boneless
- Seasoning of choice for rub (I have linked what I use below)
- Optional: 8 ounces of apple juice ~ OR ~ one can of Dr Pepper (don't doubt me!)
- Line the pork ribs on a pan.
- Sprinkle the pork ribs with rub, and RUB! This isn't an exact science, so if some spots are bare, meh, no biggie.
- Layer in slow cooker. Nothing else needed.
- Set time for either low or high, depending on your needs.
- You can do 6-hours on low and then another 1.5-hours on high. with no additional liquid.
- You can do 10-hours on low, also.
- Finish the ribs in the oven, under the broiler for just a few minutes to get the tops a bit crispy.
Some folks like to add 1/2 cup of apple juice, or if you're in my house, add a 12-oz. can of regular Dr. Pepper (roll your eyes all you want, but until it adds an amazing complexity to the meat). Add at beginning of cook time.
You don't have to finish under the broiler, but I find it lends a nice deepening of flavor and texture.
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Bolner's Fiesta Rib Rub 20oz
Bolner's Fiesta Rib Rub and Pork Rub 2 Flavor Bundle, 20 Oz. Ea.
Fiesta Pinto Bean Seasoning (Pack of 2)
Crockpot SCV700-KP Deisgn to Shine 7QT Slow Cooker, Purple
TeamFar Baking Sheet Set of 2, Stainless Steel Baking Pans Tray Cookie Sheet, Non Toxic & Healthy, Mirror Finish & Rust Free, Easy Clean & Dishwasher Safe
Nutrition Information:Yield: 6 Serving Size: 1-2 ribs
Amount Per Serving: Calories: 106Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 90mgCarbohydrates: 11gFiber: 0gSugar: 11gProtein: 6g
Nutrition information isn’t always accurate. This recipe's calorie count depends on size of ribs and rib count in package.
Originally Post: October 7, 2013 – Updated Post: January 6, 2020
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