I remember the first time I made country style ribs in my slow cooker. I had extra pork shoulder and I was struggling with what to do with it. Slow Cooker Country Style Ribs recipe was created the moment I pulled apart a piece with my fork and knew I’d found a new favorite! These aren’t your typical ribs, they’re actually cut from pork shoulder, which means they have all that rich, meaty flavor without the hassle of dealing with bones. Put them in the crock pot in the morning, go about your day, and come home to fall-apart tender meat that’s perfect for everything from sandwiches to sitting on a plate next to mashed potatoes. Try out my new favorite slow cooker recipe today.
Did you know that country style ribs aren’t even ribs? This cut of meat is from a pork shoulder, near the end of the loin. This means less working with tough membranes and the pain of cutting around bones. It’s a relatively inexpensive cut of meat and usually provides enough for more than one meal. Our other favorite pork shoulder recipe is Dutch Oven Pork Roast.
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Why We Love Boneless Country Style Ribs
- Budget friendly- this cut of meat is generally less expensive than others. However, don’t let the price tag confuse you- there is a lot of meat on these cuts, more bang for your buck!
- Perfect for beginners in the kitchen- the high fat content of boneless pork ribs keeps the meat moist and tender, without even really trying. The slow cooker is very forgiving for any overcooking for this particular cut.
- Versatile for recipes- while traditional ribs can only be eaten one way these boneless country style ribs crockpot made can be eaten sliced, pulled or in chunks. Our country style ribs taste amazing paired with mashed potatoes.
Ingredients and Substitutions
- Boneless country style pork ribs: Bone-in country style ribs will also work with this recipe with the same cook time. You can also use pork shoulder or pork butt cut into large chunks, though these may need an extra hour of cooking.
- Onion: Shallots, leeks, or even a handful of pearl onions substitute well. You can also skip the onions entirely, if needed.
- Brown sugar: You can also use honey, maple syrup, or coconut sugar.
- Smoked paprika: Regular paprika will work, but won’t have the same smokey flavor. You can also use regular paprika with 1/2 teaspoon liquid smoke.
- Dried thyme: Fresh thyme (3-4 sprigs) or Italian seasoning (2 teaspoons).
- Dried rosemary: Fresh rosemary (1 tablespoon chopped) or skip it and add a bit more thyme.
- Ground mustard: You can substitute with dijon mustard (1 tablespoon) or yellow mustard (2 teaspoons).
- Beef broth: Chicken broth, vegetable broth, or even water will work. Beef broth gives the richest flavor.
- Worcestershire sauce: Soy sauce or balsamic vinegar work in a pinch. Use 1 tablespoon as a substitution.
- Tomato paste: Ketchup (3 tablespoons) or tomato sauce (1/4 cup). The flavor will be slightly different but still delicious.
- Liquid smoke: This is completely optional. If you skip it, the smoked paprika will still give you a nice smoky flavor.
Have leftovers? Shred the meat and add it to Stove Top Chili you’ll love the extra flavor it adds.
Equipment
- crockpot slow cooker
- small bowl
- paper towels (to dry meat)
How to Make Boneless Pork Ribs
- Mix all the dry rub ingredients in a small bowl. Pat ribs dry and coat generously with the seasoning rub.
- Layer sliced onions in the bottom of the slow cooker.
- Whisk together beef broth, Worcestershire sauce, tomato paste, and liquid smoke. Pour braising liquid over the onions.
- Arrange seasoned boneless pork ribs on top of the onions. Cover and cook on LOW 6-8 hours or HIGH 3-4 hours until fork-tender.
- Optional: Broil for 3-5 minutes for caramelized edges.
- Serve over mashed potatoes or shred for sliders.
🎯 TFN Pro Tip
Don’t skip drying the ribs: Patting the ribs dry helps the seasoning stick better and creates a better texture on the finished ribs.
Recipe FAQs
Can you overcook country style ribs?
It is very difficult to overcook this cut of meat because of its high fat content. Set the crock pot to “low” and even if you go an hour or two over the recommended time, the meat should still turn out flavorful and tender.
What internal temperate should boneless country style ribs be?
All pork should be cooked to 145°F, but for fall apart, tender meat the temperate should be between 195-205°F, at this temperature all the connective tissue should be broken down for the most tender meat.
What is the difference between bone-less and bone-in country style ribs?
They both cook very similar. Bone-in has a bit more flavor due to the bones. However, bone-less is easier to cut and shred.
Other Recipes Pork to Consider…
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Slow Cooker Country Style Ribs
These crockpot country style ribs are fall-apart tender, deeply savory, and ridiculously easy to make with just 15 minutes of hands-on prep.
Equipment
- Crockpot slow cooker
Ingredients
For the ribs:
- 3 pounds boneless country style pork ribs
- 1 large onion sliced into rings
For the seasoning rub:
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons dried thyme
- 1 ½ teaspoons ground mustard
- 1 teaspoon dried rosemary crushed
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper optional
For the braising liquid:
- 1 ½ cups beef broth
- 3 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 teaspoon liquid smoke optional
Instructions
- Prepare the seasoning rub In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, thyme, ground mustard, rosemary, black pepper, salt, cumin, and cayenne (if using).
- Pat the ribs dry with paper towels. Rub the seasoning mixture generously all over the ribs, coating all sides. Let sit for 10-30 minutes (if time allows) or overnight.
- Arrange the sliced onions so they cover the bottom of the slow cooker pot.
- In a medium bowl, whisk together the beef broth, Worcestershire sauce, tomato paste, and liquid smoke (if using). Pour this mixture over the onions. Arrange the seasoned ribs on top of the onions in a single layer (it’s okay if they overlap slightly).
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the ribs are fork-tender and pull apart easily. Baste the ribs with the cooking liquid halfway through if possible (but not necessary).
- Optional: For a caramelized exterior, transfer the cooked ribs to a foil-lined baking sheet. Brush with some of the cooking liquid and broil for 3-5 minutes until the edges are crispy and browned.
- Transfer ribs to a serving platter. Strain the cooking liquid if desired, or serve the onions alongside the ribs. Drizzle with some of the cooking liquid. Serve over mashed potatoes or shred the meat and use in pulled pork sliders.
Notes
Ingredient Substitutions
Boneless country style pork ribs: Bone-in country style ribs work great (same cooking time). You can also use pork shoulder or pork butt cut into large chunks, though these may need an extra hour of cooking.
Onion: Shallots, leeks, or even a handful of pearl onions work well. You can also skip the onions entirely if needed.
Brown sugar: Honey, maple syrup, or coconut sugar all work. Use the same amount.
Smoked paprika: Regular paprika plus an extra 1/2 teaspoon liquid smoke. Or use regular paprika and skip the smoky flavor.
Dried thyme: Fresh thyme (3-4 sprigs) or Italian seasoning (2 teaspoons).
Dried rosemary: Fresh rosemary (1 tablespoon chopped) or skip it and add a bit more thyme.
Ground mustard: Dijon mustard (1 tablespoon) or yellow mustard (2 teaspoons).
Beef broth: Chicken broth, vegetable broth, or even water will work. Beef broth gives the richest flavor.
Worcestershire sauce: Soy sauce or balsamic vinegar work in a pinch. Use 1 tablespoon as a substitution.
Tomato paste: Ketchup (3 tablespoons) or tomato sauce (1/4 cup). The flavor will be slightly different but still delicious.
Liquid smoke: This is completely optional. If you skip it, the smoked paprika will still give you a nice smoky flavor. Cooking Tips
Don’t skip drying the ribs: Patting the ribs dry helps the seasoning stick better and creates a better texture on the finished ribs.
Let the seasoning sit: If you have time, let the seasoned ribs sit for 10-30 minutes at room temperature before cooking. This helps the flavors penetrate the meat. For even better flavor, season them the night before and refrigerate.
Layering matters: Placing the onions on the bottom prevents the ribs from sitting directly on the hot surface and helps them cook more evenly.
Check for doneness: Ribs are done when they’re fork-tender and pull apart easily, about 195º-205ºF. If they’re still tough, give them another 30-60 minutes.
The onions are gold: Don’t skip serving those onions. They absorb all the amazing flavors from the braising liquid and the ribs.
Broiling is optional but worth it: Taking those extra 3-5 minutes to broil the ribs gives you crispy, caramelized edges that add great texture. Just watch them closely so they don’t burn.
Too much liquid? If your slow cooker tends to create a lot of liquid, you can remove the lid during the last 30 minutes of cooking to let some evaporate. Make Ahead Instructions
Season the ribs: Rub the seasoning on the ribs up to 24 hours ahead. Cover tightly and refrigerate. This actually gives you better flavor as the seasonings have more time to work into the meat.
Prep Ahead: In the evening, slice the onions, season the ribs if you haven’t already, and place everything in the slow cooker insert. Cover and refrigerate the entire insert until the morning, or when you’re ready to start cooking. Then place the cold insert into the slow cooker and add 30-60 minutes to the cook time since everything is starting cold. Storage Instructions
Refrigerator: Store the ribs and any leftover cooking liquid in separate airtight containers in the refrigerator for up to 4 days. The ribs actually taste even better the next day as the flavors continue to develop.
Reheating from refrigerator: Place ribs in a baking dish with a splash of the reserved cooking liquid. Cover with foil and warm in a 325°F oven for 20-25 minutes, or until heated through. You can also reheat in the microwave, though the oven method keeps them from drying out.
Freezer: These ribs freeze beautifully. Let them cool completely, then place in freezer-safe containers or heavy-duty freezer bags with some of the cooking liquid. Freeze for up to 3 months. Label with the date so you remember when you made them.
Reheating from frozen: Thaw overnight in the refrigerator, then reheat using the refrigerator reheating method. For a quicker option, you can reheat from frozen in the slow cooker on LOW for 2-3 hours with a bit of added liquid. A Note About Slow Cooking Times:
Slow cookers can vary quite a bit in how they cook. Some run hotter than others, and the age of your slow cooker can affect cooking times too. That’s why this recipe gives you a range (6-8 hours on LOW or 3-4 hours on HIGH).
Start checking your ribs at the lower end of the time range. They’re done when they’re fork-tender and pull apart easily. If they’re still tough, just give them more time. Older slow cookers tend to run hotter and may cook faster, while newer models with digital controls often cook a bit more slowly and evenly.
When in doubt, it’s better to cook low and slow. Country style ribs are forgiving and will stay tender even if they cook a bit longer than the suggested time. You really can’t overcook them on the LOW setting.
Boneless country style pork ribs: Bone-in country style ribs work great (same cooking time). You can also use pork shoulder or pork butt cut into large chunks, though these may need an extra hour of cooking.
Onion: Shallots, leeks, or even a handful of pearl onions work well. You can also skip the onions entirely if needed.
Brown sugar: Honey, maple syrup, or coconut sugar all work. Use the same amount.
Smoked paprika: Regular paprika plus an extra 1/2 teaspoon liquid smoke. Or use regular paprika and skip the smoky flavor.
Dried thyme: Fresh thyme (3-4 sprigs) or Italian seasoning (2 teaspoons).
Dried rosemary: Fresh rosemary (1 tablespoon chopped) or skip it and add a bit more thyme.
Ground mustard: Dijon mustard (1 tablespoon) or yellow mustard (2 teaspoons).
Beef broth: Chicken broth, vegetable broth, or even water will work. Beef broth gives the richest flavor.
Worcestershire sauce: Soy sauce or balsamic vinegar work in a pinch. Use 1 tablespoon as a substitution.
Tomato paste: Ketchup (3 tablespoons) or tomato sauce (1/4 cup). The flavor will be slightly different but still delicious.
Liquid smoke: This is completely optional. If you skip it, the smoked paprika will still give you a nice smoky flavor. Cooking Tips
Don’t skip drying the ribs: Patting the ribs dry helps the seasoning stick better and creates a better texture on the finished ribs.
Let the seasoning sit: If you have time, let the seasoned ribs sit for 10-30 minutes at room temperature before cooking. This helps the flavors penetrate the meat. For even better flavor, season them the night before and refrigerate.
Layering matters: Placing the onions on the bottom prevents the ribs from sitting directly on the hot surface and helps them cook more evenly.
Check for doneness: Ribs are done when they’re fork-tender and pull apart easily, about 195º-205ºF. If they’re still tough, give them another 30-60 minutes.
The onions are gold: Don’t skip serving those onions. They absorb all the amazing flavors from the braising liquid and the ribs.
Broiling is optional but worth it: Taking those extra 3-5 minutes to broil the ribs gives you crispy, caramelized edges that add great texture. Just watch them closely so they don’t burn.
Too much liquid? If your slow cooker tends to create a lot of liquid, you can remove the lid during the last 30 minutes of cooking to let some evaporate. Make Ahead Instructions
Season the ribs: Rub the seasoning on the ribs up to 24 hours ahead. Cover tightly and refrigerate. This actually gives you better flavor as the seasonings have more time to work into the meat.
Prep Ahead: In the evening, slice the onions, season the ribs if you haven’t already, and place everything in the slow cooker insert. Cover and refrigerate the entire insert until the morning, or when you’re ready to start cooking. Then place the cold insert into the slow cooker and add 30-60 minutes to the cook time since everything is starting cold. Storage Instructions
Refrigerator: Store the ribs and any leftover cooking liquid in separate airtight containers in the refrigerator for up to 4 days. The ribs actually taste even better the next day as the flavors continue to develop.
Reheating from refrigerator: Place ribs in a baking dish with a splash of the reserved cooking liquid. Cover with foil and warm in a 325°F oven for 20-25 minutes, or until heated through. You can also reheat in the microwave, though the oven method keeps them from drying out.
Freezer: These ribs freeze beautifully. Let them cool completely, then place in freezer-safe containers or heavy-duty freezer bags with some of the cooking liquid. Freeze for up to 3 months. Label with the date so you remember when you made them.
Reheating from frozen: Thaw overnight in the refrigerator, then reheat using the refrigerator reheating method. For a quicker option, you can reheat from frozen in the slow cooker on LOW for 2-3 hours with a bit of added liquid. A Note About Slow Cooking Times:
Slow cookers can vary quite a bit in how they cook. Some run hotter than others, and the age of your slow cooker can affect cooking times too. That’s why this recipe gives you a range (6-8 hours on LOW or 3-4 hours on HIGH).
Start checking your ribs at the lower end of the time range. They’re done when they’re fork-tender and pull apart easily. If they’re still tough, just give them more time. Older slow cookers tend to run hotter and may cook faster, while newer models with digital controls often cook a bit more slowly and evenly.
When in doubt, it’s better to cook low and slow. Country style ribs are forgiving and will stay tender even if they cook a bit longer than the suggested time. You really can’t overcook them on the LOW setting.
Nutrition
Serving: 1serving | Calories: 333kcal | Carbohydrates: 12g | Protein: 30g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 863mg | Potassium: 725mg | Fiber: 2g | Sugar: 6g | Vitamin A: 727IU | Vitamin C: 4mg | Calcium: 74mg | Iron: 3mg
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