5-Ingredient Crock Pot Country-Style Boneless Pork Ribs
Sticky barbecue sauce, a sweet little crust from brown sugar, and pork that turns so tender it practically shreds when you touch it with a fork, all from five ingredients and a slow cooker. This is one of our favorite go-to meals here at home because it is mouthwateringly delicious, it’s so easy to cook, and it’s perfect for those days when you want good, old-fashioned BBQ but don’t want to stand in front of a hot grill.
| Prep Time | Cook Time | Servings | Prep Level |
|---|---|---|---|
| 5 minutes | 4-5 hours | 4 | Beginner + |
DISCLAIMER: This post is sponsored by the Utah Pork Producers Association. As always, the opinions are honest and are all my own.
Julie’s Quick Note About Country-Style Ribs (So They Don’t Turn Out Dry)
Country-style ribs are usually cut from the shoulder area, not the rib rack. That’s a good thing for the slow cooker because shoulder has more fat and connective tissue, which breaks down and stays juicy as it cooks.
Where people get into trouble is when the pieces are cut leaner (some packages look almost like thick pork loin chunks). Those can cook up drier, especially if you’re cooking a smaller amount for the full time. So when you’re shopping, look for pieces with some marbling and a little fat on the edges. It makes a difference.
We love pork because it is such a budget-friendly protein. Most ribs pack 22-24 grams of protein per 3-ounce serving, so you can get a good amount of protein and not break the bank.
How I Make These In The Slow Cooker
Add the pork ribs to the crock pot and pat them dry with a paper towel. That little step helps the mustard stick better.
Brush the mustard over both sides of the ribs. It won’t make the ribs taste like mustard. It’s more of a binder, and it gives the sauce a tangy base that works really well with barbecue sauce.
Next, sprinkle the brown sugar and garlic powder over both sides of the ribs and rub it in. Take a minute here and really rub it around. You want that brown sugar to melt into the mustard as it cooks, not sit in one spot.
Pour the bbq sauce over both side of the ribs. I like to use a thicker barbecue sauce because it stays clingy, but use what you already have. This recipe is meant for real life. I used an original BBQ sauce without the added honey or sugar because I am already adding brown sugar.
Cover and cook on low for 4 to 5 hours, until the internal temperature reaches 145 degrees. But they taste best at 180 degrees.
145 degrees is safe. 180 degrees is where they get more tender and shreddable, especially with country-style cuts. If you want sliceable ribs, pull them closer to 145 to 160 degrees. If you want that really tender texture, let them go longer toward 180 degrees.
The Broiler Finish (Optional, But So Good)
Once you take them out of the slow cooker, place them on a cookie sheet, covered in foil (I add parchment paper for less clean up, too), and top with BBQ sauce. Broil for a few minutes to get that sticky texture we all love.
Keep an eye on them, as they can burn fast in the broiler. This step is where you get that thick, slightly caramelized top that makes them feel more like barbecue from a grill. I don’t always do it, but when I have a few extra minutes, I do not regret it.
Timing And Temperature Tips (Because Crock Pots All Cook Differently)
Here’s the honest truth. Some crock pots cook hotter and faster, so they might be done after four hours. Check the temp and cover and cook longer if needed.
If your slow cooker runs hot, those ribs can jump from “perfect” to “a little dry” quicker than you’d think.
Check Early
Start checking around the 4-hour mark. Once they hit 145 degrees, you’re in the safe zone, and you can decide if you want to cook longer for tenderness.
Aim For Tender, Not Just Done
For that most tender bite, I keep cooking until they’re closer to 180 degrees. That’s when the connective tissue has time to relax and you get that pull-apart texture.
Don’t Add Extra Liquid
You do not need broth or water in the crock pot. The ribs will release juices as they cook, and the mustard and barbecue sauce handle the rest.
How To Keep These From Drying Out
This is the biggest complaint I see with slow cooker pork, so here’s what actually helps.
Choose The Right Cut
Boneless country-style ribs are usually forgiving, but pick pieces with marbling. If the package looks very lean and uniform, it may cook more like pork loin, which is not as forgiving.
Match Cook Time To The Amount
If you’re only cooking 2 pounds, don’t plan to cook the full 5 hours without checking at 4 hours. Less meat can cook faster, and faster cooking can mean drier pork.
Leave The Lid On
Every time you lift the lid, you drop the temperature and slow down the cooking. Check the temperature quickly and put the lid right back on.
Sauce Them Again At The End
Even if you skip the broiler step, spoon some of the sauce from the crock pot over the ribs when you serve them. That’s where a lot of the flavor is sitting.
How To Store And Reheat Leftovers
And if you end up with leftovers, they make a really good sandwich the next day. I pile the pork on a bun and add a little extra barbecue sauce. Top with a little bit of coleslaw.
Let the ribs cool, then store them in an airtight container in the refrigerator. I like to keep some of the sauce in the container with them so they stay moist. They’ll keep for about 3 to 4 days.
To reheat, warm them gently so they don’t dry out. The microwave works fine, just do it in shorter bursts and spoon some sauce over the top first.
Can I Use A Different Barbecue Sauce?
Yes. Use whatever your family likes. If it’s a thin sauce, the finished sauce will be a little thinner in the crock pot. If it’s thick, it’ll cling more, especially if you do the broiler finish.
Do I Have To Cook Them To 180 Degrees?
No. 145 degrees is the safe internal temperature. I prefer them closer to 180 degrees because the texture is more tender, but you can pull them earlier if you want them to be a little firmer.
Can I Cook This In The Oven?
I have a great recipe for oven-baked pork ribs with BBQ if you’d rather cook them in the oven.
I have 4.5 hours listed in the recipe card because it can run between 4-5 hours for cook time.
5-Ingredient Crock Pot Country-Style Boneless Pork Ribs
Ingredients
- 2 pounds country-style pork ribs boneless
- ¼ cup yellow mustard
- ¼ cup brown sugar
- 2 Tablespoons garlic powder
- ½ cup BBQ sauce
Instructions
- Add the ribs to the Crock Pot and pat dry with a paper towel.
- Spread the mustard on both sides of the pork.
- Sprinkle half of the brown sugar and half of the garlic powder on one side of the ribs, press it in and then flip them over and repeat.
- Pour the BBQ sauce over the top and spread on both sides.
- Cover and cook on the low temperature for 4-5 hours.
