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Delicious enough to serve to company and easy enough to prepare for an easy weeknight meal, these BBQ Country Style Ribs are fabulously tender, juicy and loaded with BBQ flavor. They simmer away in the crock pot for 6-8 hours, creating meat that is fall apart fabulous. The ribs are then transferred to a baking dish, smothered in BBQ Sauce and baked, just long enough (about 10 minutes) for the sauce the get sticky and delightful. The combination of these two cooking methods makes a wonderful pan of ribs, I can tell you that.
Hope you get a chance to give them a try!
Perfect Baked Potatoes or Loaded Mashed Potato Casserole
Corn Bread
Chinese Cabbage Salad
1. Grab 4 pounds of boneless country-style pork ribs. Make sure they are completely thawed.
2. Spray the bottom of a (4-6 quart) crock pot with cooking spray and lay half of the ribs in the bottom.
2. Grab 1 Tb Montreal steak seasoning, 1/2 tsp granulated garlic, 1/2 tsp Lawry’s seasoned salt and 1/2 ts chili powder.
Mix the ingredients together in a small bowl.
Sprinkle half of the seasoning mixture over the top of the ribs.
3. Lay the other half of the ribs into the crock pot and sprinkle the seasonings over the top.
4. Pour 1/4 C water into the crock pot, at the very edge, making sure not to wash away any of the seasonings.
5. Cover and cook on low for 6-8 hours.
6. When the ribs have finished cooking, preheat your oven to 400 degrees.
7. Spray a 9×13 pan with cooking spray and carefully place the ribs into it.
8. Drizzle Sweet Baby Ray’s BBQ Sauce over the top of the ribs. You’ll need about 1 1/2 cups…or more if you so desire.
Like this…
9. Pop the pan into the oven and bake for 10 minutes, or until the sauce has heated through and has had a chance to get sticky and wonderful.
Serve…
…and enjoy!
Ingredients
- 4 pounds boneless country-style pork ribs
- 1 Tb Montreal steak seasoning
- 1/2 tsp granulated garlic
- 1/2 ts Lawry's seasoned salt
- 1/2 tsp chili powder
- 1 1/2 C Sweet Baby Rays BBQ Sauce
Instructions
1. Grab 4 pounds of boneless country-style pork ribs. Make sure they are completely thawed.
2. Spray the bottom of a (4-6 quart) crock pot with cooking spray and lay half of the ribs in the bottom.
3. Grab 1 Tb Montreal steak seasoning, 1/2 tsp granulated garlic, 1/2 tsp Lawry's seasoned salt and 1/2 tsp chili powder. Mix the ingredients together in a small bowl. Sprinkle half of the seasoning mixture over the top of the ribs.
4. Lay the other half of the ribs into the crock pot and sprinkle the seasonings over the top.
5. Pour 1/4 C water into the crock pot, at the very edge, making sure not to wash away any of the seasonings.
6. Cover and cook on low for 6-8 hours.
7. When the ribs have finished cooking, preheat your oven to 400 degrees.
8. Spray a 9x13 pan with cooking spray and carefully place the ribs into it.
9. Drizzle Sweet Baby Ray's BBQ Sauce over the top of the ribs. You'll need about 1 1/2 cups...or more if you so desire.
10. Pop the pan into the oven and bake for 10 minutes, or until the sauce has heated through and has had a chance to get sticky and wonderful.
Recipe from Jamie Cooks It Up!
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These look so good!! But I don’t have 8 hours to cook them! Combo of high and low to reduce cook time??
I would like to know as well if there is a way to shorten the cook time with low and high intervals.
I have an instant pot and am planning to try this recipe which looks amazing by the way. But I was wondering if I need to adjust the liquid amount The recipe calls for verses a crock pot. I’m VERY new at the whole “instant pot “ thing. Thanks for your time and ideas.
hi Janell,
Thanks for your question. I haven’t ever tried this recipe in the instant pot and so can’t give you very accurate advice on adjusting the liquid amount. I would imagine the 1/4 C water used in the crock pot version would be enough. Let me know if you try it and how it turns out! Best of luck to you!
~Jamie
This is the easiest and best country rib crockpot recipe ever. I fed friends and they were impressed. It’s really good.
Jamie, I will be making these today, 4th of July! They will go very well with the fresh, out of the field White Sloughouse Corn that we bought Monday. I KNOW I will like them, cuz, well, they ARE RIBS, of course! I will let you know JUST HOW MUCH I like them after I make this dish! Thanks! 🙂
These sound so good but I need recipe for two. I live alone.I buy smallest pkg and freeze in portions of three.
Cooked these tonight very very good. I cooked ribs on bone on low 6 hours. So tender fell off bone. Will cook them again.
Can you cook these in high for 3 to 4 hours
Made these about a week ago. I cut the recipe in half, since there are only two of us. Perfect!
Hi Jamie – I love this recipe. When I take the ribs out of the crock after 7.5 hours they fall apart but after 10 mins in oven, they get dry. Is that too long in the crock? Just wanting to get it right.
I am trying your recipe today wish me luck first time for everything!