Tender barbecue pork

Sticky barbecue country-style ribs

Name: Sticky Barbecue Slow Cooker Country-Style Ribs
Prep time: 15 min
Cook time: 7 h 30 min
Total time: 7 h 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 to 4 pounds boneless country-style pork ribs; 1 teaspoon smoked paprika; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 tablespoon brown sugar; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 cup barbecue sauce divided; 1 small onion sliced

Slow-cooked boneless country-style ribs with smoky seasoning and a caramelized barbecue finish.

Prep 15 minutesCook 7–8 hours on lowServes 6

Illustrative serving of sticky barbecue country-style ribs — Illustrative serving image created for this recipe; your finished dish will vary.

Country-style ribs are usually cut from the shoulder area rather than the rib rack. Their fat and connective tissue make them well suited to low, slow cooking, but they need enough time to move beyond merely safe and become truly tender.

How to make them

Season. Combine smoked paprika, onion powder, garlic powder, brown sugar, salt, and pepper. Coat the pork evenly.
Load the cooker. Place the sliced onion in the bottom of a 6-quart slow cooker. Arrange the pork on top and spoon ½ cup barbecue sauce over it.
Cook. Cover and cook on low for 7–8 hours or high for 4–5 hours, until the meat is very tender. Start checking at the early end of the range.
Finish. Carefully move the ribs to a foil-lined pan. Brush with the remaining sauce and broil for 3–5 minutes for caramelized edges. Watch closely because barbecue sauce can burn quickly.

Food-safety check: Whole cuts of pork are safe at 145°F followed by a rest, but collagen-rich country ribs generally become tender closer to 190–205°F. Use tenderness and temperature together.

Avoid watery sauce

The pork releases liquid as it cooks. Using only half of the sauce during cooking preserves the rest for a fresh, thicker finish. If necessary, drain some thin cooking liquid before returning the ribs to the cooker or applying the final glaze.

Storage

Refrigerate within two hours and use within 3–4 days. Reheat gently with a spoonful of cooking liquid or extra barbecue sauce. Freeze cooled portions for up to three months.