Slow Cooker Boneless Pork Ribs

A white plate with crockpot country style ribs on it on a wooden table.

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.

5 from 1 vote

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Course: Main Course

Cuisine: American

Keyword: boneless pork ribs, country style pork ribs slow cooker

Prep Time: 10

Cook Time: 6

Total Time: 6 10

Servings: people

Calories: 661kcal

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!

NUTRITION