Easy Crock Pot Country Style Pork Shoulder Ribs

Who else just had a yummmmm reading that mouthful of a title?

You should.

Slow-cooker country style ribs (boneless pork shoulder) are easy and delicious to make, especially if you have a Crock Pot.

Easy Crock Pot Country Style Pork Shoulder Ribs

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?!

CLIFFS NOTES 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!

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.

What what?

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!

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?

Crock Pot Country Style Pork Shoulder Ribs

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.

When are your ribs ready?

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!

Do that!

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):

#1: Line those boneless pork ribs on a pan and proceed with the sweet-talk.

Crock Pot Country Style Pork Shoulder Ribs

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.

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 rub is 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.

That easy!

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?

Don’t worry!

You can use anything your tatse 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.

How To: Crock-Pot Pork Shoulder Ribs

#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)

How To: Crock-Pot Pork Shoulder Ribs#6) Nom your way into a pork rib coma.

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.

Happy cooking, y’all!

If you’d prefer a printable recipe, I included one below.

Easy Crock Pot Country Style Pork Shoulder Ribs

Easy Crock Pot Country Style Pork Shoulder Ribs

Prep Time: 10 minutes
Cook Time: 6 hours 30 minutes
Additional Time: 10 minutes
Total Time: 6 hours 50 minutes

Ingredients

  • 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!)

Instructions

  1. Line the pork ribs on a pan.
  2. Sprinkle the pork ribs with rub, and RUB! This isn't an exact science, so if some spots are bare, meh, no biggie.
  3. Layer in slow cooker. Nothing else needed.
  4. Set time for either low or high, depending on your needs.
  5. You can do 6-hours on low and then another 1.5-hours on high. with no additional liquid.
  6. You can do 10-hours on low, also.
  7. Finish the ribs in the oven, under the broiler for just a few minutes to get the tops a bit crispy.

Notes

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).

You don't have to finish under the broiler, but I find it lends a nice deepening of flavor and texture.


Nutrition Information:
Yield: 6 Serving Size: 1-2 ribs
Amount Per Serving: Calories: 106 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 22mg Sodium: 90mg Carbohydrates: 11g Fiber: 0g Sugar: 11g Protein: 6g
Nutrition information isn’t always accurate. This recipe's calorie count depends on size of ribs and rib count in package.

Originally posted October 7, 2013. Updated June 4, 2019

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Rest yer weary fingers.

Except to click on the image.

You still have enough strength for that.

COME ON!

YOU CAN DO IT!

 

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Comments

  1. Amber Day Hicks says

    looks AMAZING!!!

  2. Oh the combinations of liquids are endless!! Gracias mrs. t- gonna try this one out soon. Here from the Grand Social, thanks for the idea. BB2U

  3. Laura @ The Experimental Home says

    Dr. Pepper? Interesting. My husband would never go for it, but I might have to sneak in in some ribs soon! Thanks for linking up to Tasteful Tuesdays!

  4. Nothing screams summer dinner to . me more than some good barbecue ribs! I think I have a hankering for some now 🙂

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