If you’ve only read my last few posts, you would think I am all about the slow cooker. Truth is, I hardly ever use it—not nearly as much as I’d like. As someone who loves easy recipes that require little work, you’d think I’d be a slow cooker maniac. So my new goal is to become BFFs with my crock pot. We’ll share our deepest, darkest secrets. I’ll tell her how I once stalked a Backstreet Boy and she’ll roll her eyes and tell me how she sometimes wishes she had legs and could run away whenever I reach in the cabinet to grab her. Because I am not an expert. But, my friends, I’m ready to become one. I wanna have so many delicious, go-to slow cooker recipes in my stash that people will say, “Dang, is there anything she CAN’T cook in a crock pot?”
And these Slow Cooker Boneless BBQ Pork Ribs will always be at the top of my list. The pork is slow cooked to tender perfection and the sauce it’s cooked in? AMAZING. It’s sweet and tangy and the perfect complement to the ribs. But the best thing about this recipe? I shred the leftovers for delicious and juicy shredded pork sandwiches. In fact, stay tuned. Because I’m going to be posting the recipe for those babies for my next post on Thursday. See? I got you covered, my friends. I show you how to cook the pork AND use up the leftovers. We hook you up here. 😉
- 4-1/2 to 5 lbs boneless pork country-style ribs
- 1-1/2 cups BBQ sauce (I used Sweet Baby Ray's)
- 1 medium onion, chopped
- ½ cup (1 stalk) celery, chopped
- 2 Tbsp yellow mustard
- 1 Tbsp packed brown sugar
- 1 Tbsp Worcestershire sauce
- 3 cloves (3 tsp) garlic, minced
- 2 Tbsp cornstarch
- ¼ cup cold water
- Place ribs in slow cooker. In a medium bowl, combine BBQ sauce, onion, celery, mustard, brown sugar, Worcestershire, and garlic. Pour over pork.
- Cover and cook on low 10 to 11 hours or high for 5-1/2 hours.
- Remove ribs from cooker. In a small bowl, combine cornstarch and cold water.
- Strain BBQ sauce into a saucepan set to high. Stir in cornstarch mixture. Then bring to a boil and stir constantly until BBQ sauce thickens. Remove from heat.
- Place pork back into slow cooker and pour BBQ sauce on top. Turn pork so that it is covered with sauce on all sides.
- Remove pork from slow cooker and serve with sauce (set aside about 1 cup sauce to use later for pork sandwiches!)
- To store, mix pork with just enough BBQ sauce to coat it and save the remaining sauce in a separate container. Refrigerate both until ready to use.
Yum, these sound and look amazing. So after you become a slow cooker expert you can teach me, I don’t use mine nearly enough!
Chris Scheuer recently posted…Fresh Corn and Tomato Caprese Salad
It’s a deal, Chris! I’ll make sure to share every yummy slow cooker recipe I discover on here. 🙂 Thanks for visiting!
very interesting article
Since I read an article about slow cookers that meats create a bacteria is cooking for more than 4 hours I choose the high setting for 5-1/2 hours in your recipe for slow cookers, it came very tasty since I have seasoned for 48 hours a very nice , meaty and big boneless pork ribs , the flavor was so good, but came out over cooked even juicy , terrible felt like eating ropes, what a waste I will have to purée with olive oil to use for filling, like pastries. Next time I will try the slow option and less hours.
Beautiful! Ladies, I salute you!
Thanks, Darren! 🙂