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Fall-Apart Slow Cooker Country Style Ribs

Tender, fall-apart country style pork ribs rubbed with a smoky brown sugar spice blend, slow cooked on a bed of onions in BBQ sauce, and finished under the broiler for a sticky caramelized crust.
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Prep Time 10 minutes
Cook Time 8 hours 15 minutes
Total Time 8 hours 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, BBQ
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 3.5 lbs country-style pork ribs boneless or bone-in
  • 2 tbsp brown sugar
  • 1 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 large yellow onion sliced into thick rings
  • 1.5 cups BBQ sauce divided (1 cup for braising, 1/2 cup for broiler finish)
  • 1 tbsp apple cider vinegar
  • 1 tsp liquid smoke optional

Equipment

  • 6-quart Slow Cooker
  • Foil-lined baking sheet
  • small mixing bowl
  • Small saucepan (for reducing pan juices)
  • tongs

Method
 

  1. Lightly grease the bottom of a 6-quart slow cooker. Arrange the sliced onion rings in an even layer across the bottom to act as a natural rack for the ribs.
  2. In a small bowl, whisk together the brown sugar, chili powder, garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub generously over all sides of the ribs, pressing the mixture into the meat.
  3. Place the seasoned ribs on top of the onion layer. Stir together 1 cup of BBQ sauce with the apple cider vinegar and liquid smoke if using. Pour evenly over the ribs.
  4. Cover and cook on Low for 7 to 8 hours or on High for 3 to 4 hours, until the ribs are completely fork-tender and begin to pull apart when lifted.
  5. Preheat the oven broiler to high. Line a baking sheet with foil. Carefully transfer the cooked ribs to the baking sheet using tongs, working gently to keep them intact.
  6. Brush the remaining 1/2 cup of BBQ sauce generously over the top of each rib. Broil for 3 to 5 minutes, watching closely, until the sauce is bubbling, sticky, and beginning to char at the edges.
  7. Let the ribs rest for 5 minutes before serving. Serve with the slow-cooked onions and reduced pan juices from the slow cooker spooned alongside.

Notes

Liquid Gold: Strain the slow cooker liquid into a saucepan and simmer for 8 to 10 minutes to reduce into a rich BBQ gravy for serving. Leftover Sliders: Shred leftover rib meat and pile onto brioche buns with coleslaw and extra sauce. Storage: Refrigerate in an airtight container for up to 4 days. Freeze shredded meat with cooking liquid for up to 3 months. Pork Shoulder Substitute: Boneless pork shoulder cut into 2-inch slabs works as a direct substitute with the same cook time. Tangier Variation: Add 1 tablespoon of yellow mustard to the BBQ sauce mixture before pouring over the ribs.