There’s nothing quite like country style ribs when you’re craving a hearty, stick-to-your-ribs dinner that feels homemade and comforting. This slow cooker version keeps things incredibly easy with just four ingredients, yet delivers juicy, fork-tender pork coated in rich, flavorful barbecue sauce. Since country style ribs come from the pork shoulder, they become irresistibly soft when cooked low and slow. It’s the perfect set-it-and-forget-it recipe for busy families, meal prep, or cozy nights when you want bold, satisfying flavor without standing over the stove all day.
4-Ingredient Slow Cooker Country Style Pork Ribs
Servings: 6 servings
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless country style pork ribs | 3 to 4 pounds |
| Barbecue sauce | 1 cup |
| Apple juice or apple cider (or water) | 1/2 cup |
| Dry onion soup mix | 1 packet (about 1 ounce) |
Instructions
Pat the pork ribs dry with paper towels to help prevent excess moisture in the sauce.
In a bowl, whisk together the barbecue sauce, apple juice (or cider or water), and dry onion soup mix until fully blended.
Lightly grease the inside of the slow cooker to make cleanup easier.
Arrange the ribs in an even layer inside the slow cooker, allowing slight overlap but avoiding heavy stacking.
Pour the sauce mixture evenly over the ribs, turning them gently so each piece is coated.
Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the meat is extremely tender and easily pulls apart with a fork.
Taste the sauce and adjust if needed by adding a little brown sugar for sweetness or a splash of vinegar for extra tang.
Serve hot with plenty of sauce spooned over the ribs. For a thicker sauce, simmer it briefly on the stovetop before serving.
Variations & Tips
For milder flavor, choose a sweeter barbecue sauce and use water instead of apple juice. Shred the cooked ribs and serve on hamburger buns for easy pulled pork sandwiches that kids often love. If you enjoy heat, use a spicy barbecue sauce or stir in red pepper flakes before cooking. Add smoked paprika for a deeper, smoky note. For extra nutrition, layer sliced onions or carrots under the ribs before adding the sauce. Leftovers reheat well and can be used in quesadillas, baked potatoes, rice bowls, or sandwiches, making this a great cook-once, eat-twice meal option.
