Crockpot Boneless Country Style Ribs are a delicious flavor-packed, fall-apart tender pork recipe! Prep this recipe in just 10 minutes before tossing it in the crockpot, then serve over mashed potatoes or rice.
This Garlic Parmesan Chicken Pasta and Slow Cooker Potato Soup are both delicious meals you can also toss in the crockpot for an easy meal that your family will devour!
These Crockpot Boneless Country Style Ribs are an easy way to pack flavor into dinner time! In 10 minutes, all you have to do is sear the meat, cook up the sauce, and toss it all into the crockpot to cook!
At the end of the day, you’re left with incredibly moist and tender meat that will disappear quickly from the crockpot!
All About These Crockpot Boneless Country Style Ribs
Taste: The ribs begin by being seasoned with salt and pepper before searing in the pan, locking in lots of flavors! Afterward, they’re tossed in the crockpot and covered with a homemade sauce that has a savory flavor with a slightly sweet and tangy taste!
Texture: When cooked low and slow, these ribs turn out amazingly tender, almost melting in your mouth, just the way rib meat should be! You can expect them to fall apart with just a simple light touch with your fork!
Homemade Sauce
Don’t let making homemade sauce for these ribs scare you away! The sauce requires minimal ingredients and effort on your part yet creates finger-licking good ribs!
The rib sauce starts with sautéing diced bell pepper and onions before adding in minced garlic. From there, the sauce builds with the addition of tomato sauce, diced tomatoes, barbecue sauce, brown sugar, and white vinegar.
This creates more of a tomato-based sauce with a slightly tangy taste. Therefore, if you want more of a barbecue flavor, you’ll want to serve them up with a side of BBQ sauce for dipping.
Recipe Tips When Making Crockpot Country-Style Ribs
- Searing – Before the meat is added to the slow cooker, it gets seared on the stovetop in a pan. Searing the meat really creates the best-tasting ribs since this process locks in the flavor and gives them a better texture once they’ve finished cooking.
- Cooking – If possible, try to cook these ribs on low for 6 to 8 hours. They can be cooked on high for 3 to 4 hours; however, cooking them slowly on low heat delivers incredibly tender meat!
- Temperature – Before serving, check to make sure the ribs are at a safe temperature to consume. To check the temperature, insert a kitchen thermometer into the thickest parts of one of the pieces of meat. Be sure the internal temperature reaches at least 145°F to serve safely; however, we highly recommend aiming for 190°F; this helps break down the connective tissue for super tender fall-apart meat.
- Serving – We love enjoying these boneless ribs cut up into small pieces and then served over mashed potatoes or rice. You could also serve them with French fries and a fresh, crisp garden salad!
Quick and easy recipes such as this one for Crockpot Boneless Country Style Ribs save time without sacrificing flavor! Meaning my family can still enjoy a delicious meal at the end of our day no matter how busy life gets.
For more tasty recipes that don’t cost a lot of time, check out Pizza Chicken or Ritz Cracker Chicken! Both prep in just 15 minutes or less before baking in the oven.
Storage Instructions For Leftover Ribs
Once the leftover ribs have cooled, transfer them into an airtight container and store them in the fridge. Enjoy the remaining ribs for 3 to 4 days.
Can I Use A Crockpot Liner When Making This Recipe?
Yes, feel free to use a crockpot liner when making this recipe. I would still suggest lightly spraying it with non-stick cooking spray before placing the ribs into it though.
Is Searing The Meat Absolutely Necessary When Making These Ribs?
No, it’s not necessary, but I do highly recommend it! Searing the meat produces more flavorful meat with a better texture; however, that step can be skipped if desired.
Do I Need To Trim The Fat Off The Ribs Before Beginning This Recipe?
I don’t typically trim the fat off the ribs before cooking them. However, if that’s your preference, then you can certainly do that!
Slow Cooker Boneless Pork Ribs
INGREDIENTS
- 2 tablespoons vegetable oil
- 2½ – 3 pounds boneless country style pork ribs
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons butter
- 1 green bell pepper chopped
- ½ cup yellow onion chopped
- 1 teaspoon garlic minced
- 1 (29 oz) can tomato sauce
- 1 (28 oz) can diced tomatoes
- 1 cup barbecue sauce
- ¼ cup light brown sugar packed
- 3 tablespoons white vinegar
- Chopped parsley for garnish
INSTRUCTIONS
- Spray a 6-quart or larger slow cooker with cooking spray.
- Add vegetable oil to a large skillet and heat over medium heat. Season the ribs with salt and pepper. Add the ribs to the pan and sear until lightly browned on all sides, working in batches if necessary. Transfer the ribs to the slow cooker.2 tablespoons vegetable oil, 2½ – 3 pounds boneless country style pork ribs, 1 teaspoon salt, ½ teaspoon ground black pepper
- Drain the oil out of the skillet then melt the butter over medium heat. Add the chopped bell pepper and onion and sauté until softened. Add the minced garlic and cook for 1 additional minute, stirring frequently so it doesn't burn. Remove from heat.2 tablespoons butter, 1 green bell pepper, ½ cup yellow onion, 1 teaspoon garlic
- Add the tomato sauce, diced tomatoes, barbecue sauce, brown sugar, and vinegar to the skillet and mix until combined. Pour the sauce over the ribs in the slow cooker.1 (29 oz) can tomato sauce, 1 (28 oz) can diced tomatoes, 1 cup barbecue sauce, ¼ cup light brown sugar, 3 tablespoons white vinegar
- Cover and cook on low for 6 to 8 hours (recommended) or high for 3 to 4 hours; the meat should be tender when done. Be sure the internal temperature reaches at least 145°F to safely serve, however, we highly recommend aiming for 190°F, this helps break down the connective tissue for super tender fall-apart meat.
- Chop the ribs into small pieces, then serve over mashed potatoes or rice. Smother with the tomato sauce from the crockpot and add freshly chopped parsley.Chopped parsley for garnish
NOTES
- Storage Instructions: Once the leftover ribs have cooled, transfer them into an airtight container and store them in the fridge. Enjoy the remaining ribs for 3 to 4 days.
- Can I Use A Crockpot Liner? Yes, feel free to use a crockpot liner when making this recipe. I would still suggest lightly spraying it with non-stick cooking spray before placing the ribs into it though.
- Do I Have To Sear The Ribs? No, it’s not necessary, but I do highly recommend it! Searing the meat produces more flavorful meat with a better texture; however, that step can be skipped if desired.
- Do I Need To Trim The Fat Off? I don’t typically trim the fat off the ribs before cooking them. However, if that’s your preference, then you can certainly do that!
