Kitchen notes · a little help before you start
Slow Cooker Barbecued Country Style Ribs
Slow Cooker Barbecued Country Style Ribs is made with country style pork ribs, liquid smoke, and barbecue sauce.
- Prep
- 15 min
- Cook
- 420 min
- Total
- 435 min
- Original yield
- Serves 10
- Ingredients
- 15 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Pork
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Cook in batches as directed
Keep the batch-cooking step when planning the pan space and cooking sequence.
2. Check when to cover
Follow the covered and uncovered stages in their stated order.
3. Prepare the first additions
Set out the ingredients needed for the first cooking step.
Get to know the ingredients
liquid smoke
In the method: Mix the liquid smoke into the barbecue sauce and set aside.
barbecue sauce
In the method: Mix the liquid smoke into the barbecue sauce and set aside.
large onion (sliced into rings)
In the method: Mix the liquid smoke into the barbecue sauce and set aside.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 10. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 teaspoon liquid smokeIngredient note
Source: 1 cup barbecue sauceIngredient note
Source: 1 large onion (sliced into rings)Ingredient note
Source: 1 large apple (sliced into rings)Ingredient note
Source: 5 pounds country style pork ribsIngredient note
Source: 2-3 Tablespoons olive oil; upper source range endpoint used for shopping.Ingredient note
Source: 1 1/2 Tablespoons paprikaIngredient note
Source: 1 Tablespoon sugarIngredient note
Source: 1 Tablespoon kosher salt (finely ground)Ingredient note
Source: 1 1/2 teaspoons mustard powderIngredient note
Source: 1 Tablespoon chili powderIngredient note
Source: 1 Tablespoon ground cuminIngredient note
Source: 1 1/2 teaspoons black pepperIngredient note
Source: 1 Tablespoon granulated garlicIngredient note
Source: 1 1/2 teaspoons cayenne pepper
How to make it
0 of 7 steps completeMake room for Slow Cooker Barbecued Country Style Ribs
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Cover the slow cooker and cook on low for 7-8 hours or on high 4-5 hours.
A little more help as you go
Choose the cooking schedule
Check the slow-cooker setting and timing before deciding when to start.
Prepare the pan
Follow the pan-heating step before adding its ingredients.
Prepare the sauce mixture
Mix the sauce at its preparation step so it is ready when needed.
A few questions you might have
What should I prepare first?
Set out the skillet and slow cooker. Start with this step: Mix the liquid smoke into the barbecue sauce and set aside.
Which preparation step should I plan for?
Keep the batch-cooking step when planning the pan space and cooking sequence.
What happens at the end?
Cover the slow cooker and cook on low for 7-8 hours or on high 4-5 hours.
Is there another preparation step to plan for?
Check the slow-cooker setting and timing before deciding when to start.
Additional recipe notes
The brand or style of barbecue sauce you use comes down to personal preference. You can make homemade Dr. Pepper barbecue sauce or purchase a bottle of your favorite sauce from the store. I want to say it doesn’t matter, but it really does when it comes to ribs. You want to use a sauce you enjoy the flavor of, because that’s one of the main flavor components here. If liquid smoke isn’t an option for you, a good substitute is to replace the regular paprika with smoked paprika. But honestly it’s not necessary unless you really want that smoked flavor.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: amandascookin.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
