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Crockpot Country Style Ribs

Crockpot country style ribs cook low and slow until tender and pulling away from the bone, with smoky-sweet BBQ sauce layered throughout. Season, coat with sauce, then let the slow cooker build deep flavor all day for a saucy, easy dinner.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ribs & Seasoning
  • 4 lb country style pork ribs Bone-in or boneless
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp chili powder
Sauce
  • 1.5 cup BBQ sauce Your favorite brand
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Season the ribs
  1. Pat the ribs dry with paper towels. This helps the dry seasoning cling to every surface for better flavor coverage.
  2. Mix garlic powder, onion powder, smoked paprika, kosher salt, black pepper, and chili powder in a small bowl. Rub the seasoning blend all over every surface of the ribs.
Make the BBQ sauce
  1. Whisk BBQ sauce, brown sugar, apple cider vinegar, Worcestershire sauce, and Dijon mustard in a separate bowl until combined. The mixture should look smooth and evenly tinted.
Slow cook
  1. Pour about 1/3 of the sauce into the bottom of the slow cooker and spread it evenly. This creates a saucy base so the ribs start cooking in flavor.
  2. Layer the seasoned ribs into the crockpot, stacking as needed. Pour the remaining sauce over the top and make sure every rib is coated.
  3. Cover and cook on LOW for 7-8 hours until the ribs are tender and pulling away from the bone easily. For a faster cook, switch to HIGH for 4-5 hours.
Optional broil for caramelized edges
  1. Transfer the ribs to a foil-lined baking sheet and brush with extra sauce from the crockpot. Broil at 500°F for 3-5 minutes until the sauce caramelizes and chars slightly at the edges.
Serve
  1. Serve the ribs hot with extra sauce spooned over the top. Keep spooning sauce over each serving for the sauciest texture.

Notes

Pro tip: dry-rub thoroughly and keep the ribs coated with sauce while cooking—this prevents dry edges and boosts smoky flavor. Refrigerate leftovers in an airtight container for up to 4 days; reheat in a covered dish in the oven at 325°F until hot. Freezing is yes—freeze ribs with sauce for up to 2-3 months and thaw overnight in the fridge. For a lighter option, use a low-sugar BBQ sauce or reduce the brown sugar to 1 tbsp.