Ranch Country Style Ribs
With only 8 simple ingredients, this Ranch Country Style Ribs dinner is an excellent easy weeknight go-to!
Servings: 8 servings
Calories: 400kcal
Ingredients
- 4-5 lb bone-in or boneless country style pork ribs
- seasoning salt blend amount as desired, see note
- 14.5 oz chicken broth regular or low sodium
- 10.5 oz condensed cream of chicken soup
- 1 oz ranch seasoning packet
- 1 lb baby carrots
- 1 lb baby potatoes
- 3 tablespoon cornstarch
Instructions
- Season ribs with seasoning salt blend or salt and pepper on both sides. Browning the ribs first is optional. If doing so, heat 1-2 tablespoons oil in a large skillet over high heat. Sear 2 minutes per side.
- To a large Crockpot, whisk together broth, condensed cream of chicken soup and half of the ranch seasoning packet.
- Submerge the ribs. Add the carrots and potatoes on top. Season the the top of the vegetables with more seasoning salt blend and the remaining ranch seasoning packet.
- Cover and cook on low 8-9 hours.
- Transfer the ribs and vegetables to a serving dish and skim the broth from any solid bits. Cover tightly with a lid or foil to keep warm.
- For the gravy, carefully pour the broth into a medium saucepan.
- In a small bowl, whisk together 3 tablespoons water and cornstarch. Whisk the cornstarch slurry into the saucepan. Over medium-high heat, bring the gravy to a boil, then reduce the heat to medium-low and simmer 5 minutes, or until thickened.
Video
Notes
Tips and Substitutions
- I prefer cooking country style pork ribs on low for ultimate tenderness, but if you need to shorten the cooking time, high works great as well. Just test the pork with a fork pull to ensure it's tender and ready for serving.
- The ribs are ready once it reaches an internal temperature of 200°F. At this point, the connective tissue has broken down and it'll be super tender. Crockpots can vary from model to model, so if you want to ensure it's ready, just stick a meat thermometer inside to confirm.
- If you’d rather use homemade soup versus canned, here’s how you can do that:
- Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy. Add more herbs to taste.
- While it does add a lot of flavors and the va va voom to this dish, if you want to cut back on the fat content, you can trim away some of the fat. If you prefer a leaner pork cut, you can also use a top loin boneless roast cut into strips. The meat won't be as moist and pull apart tender but will have a similar flavor complex. You can also chill the juices, separate and remove the fat before making the gravy.
- Sliced onion and or mushrooms can be added to the Crockpot, if desired.
Nutrition
Calories: 400kcal | Carbohydrates: 22g | Protein: 31g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 858mg | Potassium: 869mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7900IU | Vitamin C: 13mg | Calcium: 65mg | Iron: 3mg
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