Slow Cooker Country Style Pork Ribs
This comforting Slow Cooker Country Style Pork Ribs is prepped in five minutes using six ingredients. These boneless pork ribs are fork tender.
Servings: 8 servings
Calories: 484kcal
Ingredients
- 2 cups regular or low-sodium vegetable or chicken broth
- 3-4 pounds boneless country style pork ribs
- Seasoning Salt Blend amount as desired
- 1 pound baby yellow potatoes halved
- 1 pound carrots sliced
- 1 large onion sliced
Instructions
- Season ribs on all sides with seasoning salt blend. Option, sear 2-3 minutes on each in a tablespoon of oil in a large skillet on high heat.
- To an 8-quart Crockpot, add half of the broth and the ribs.
- Add potatoes, carrots, and onion on top. Pour on the remaining broth and season the veggies with the seasoning salt blend.
- Cover and cook on low 8-9 hours.
- Optional Step: If making gravy, transfer the meat and vegetables to a serving bowl and cover with aluminum foil. Skim the crockpot juices of any solids or excess fat. Carefully transfer the juices to a small saucepan.
- In a small bowl, whisk together 2 tablespoons each water and cornstarch. Add the mixture into the saucepan. Whisking continuously, bring the mixture to boil then lower the heat to simmer for 2-3 minutes.
Video
Notes
Tips and Subsitutions
- The seasoning salt blend I use in this recipe is Kinder's The Blend or Kinder's Buttery Steakhouse Rub, but many varieties will work great!
- You can make the ribs by themselves, without the vegetables, and serve with mashed potatoes, noodles, or another favorite side item.
- 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 190-200°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.
- 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.
- If you're making gravy, you can transfer the strained juices straight from the crockpot to the skillet or you can separate and remove the fat first. To make the gravy, whisk together 2 tablespoons cornstarch and 2 tablespoons water in small bowl. Whisk the mixture into a saucepan with the crockpot strained juices. Whisking continuously, bring then mixture a boil, then lower the heat to a simmer for 2-3 minutes.
- You can repurpose this recipe by heating the leftovers in the initial way it was served. Or you could separate the meat from the vegetables and make ramen bowls, open-face sandwiches, soup or freeze it.
Nutrition
Serving: 1serving | Calories: 484kcal | Carbohydrates: 16.5g | Protein: 46g | Fat: 26g
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