Slow Cooker Country Style Ribs with potatoes, sauerkraut, apples and carrots. A complete meal in one pot and comfort food at its best. Adding apple juice to the broth delivers a juicy tangy meal with maximum flavor. Slow Cooker Country Style Ribs is a hearty fix and forget it meal that your family will love.
I’ve had this slow cooker country style ribs recipe as long as I’ve had my crockpot. Literally, it was a recipe included in the little instruction booklet that came with my first crockpot. Do you pay any attention to those? I’ve found some really good ideas in them.
When it comes to comfort food that’s both hearty and satisfying, few dishes can rival the tender goodness of slow cooker country style ribs. These succulent cuts of meat are a true testament to the magic of slow cooking – transforming tough, inexpensive cuts into mouthwatering masterpiece.
This recipe is a sweet, sour and savory meal. Crock pot country style ribs are a pleasure to come home to after a busy day.
Table of contents
Why You’re Going To Love This Recipe
- Slow Cooker Country Style Ribs is a hearty fix and forget it meal. Let your slow cooker do the work.
- The flavor combination of sauerkraut and pork is classic and delish!
- Cooking country pork ribs in the slow cooker returns a melt in your mouth experience.
- The recipe is perfect for a busy weeknight or weekend dinner.
- You’re looking at a stress free simple dinner.
What Are Country Pork Ribs?
A country pork rib isn’t really a rib at all. In other words, there’s a bit of identity crisis involved. It’s a blade chop that comes from the area between the loin and the shoulder. They contain no ribs but instead part of the scapula.
Since it comes from close to the shoulder blade, they’re meatier than rib cuts. Some say you should grill them and some say cook them low and slow. Country Style Pork Ribs can be found two ways.
- The blade end near the shoulder. For this cut, blade end loin chops are cut into pieces. They an be sold bone-in. They will probably be labeled pork loin country-style ribs. You’ll find them with nice marbling which results in great flavor.
- From The shoulder. Boneless pork ribs can also be thick strips cut from pork shoulder steaks. They are sometimes labeled as pork shoulder country-style ribs. These ribs are fattier and also quite tasty.
Chose either bone-in or boneless for this slow cooker ribs and potatoes recipe.
How To Make Slow Cooker Country Style Ribs, It’s Easy
Aromas of pork ribs with potatoes, sauerkraut, apples and onions fill the house. Let’s get started with step by step instructions.
- Step 1: We’ll start by salt and peppering the ribs then coating them with flour. Shake off the excess flour and brown in two tablespoons of vegetable oil until golden on each side. Remove to a paper towel to drain.
Pro Tip: Don’t skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it’s responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It’s a technique that brings science to your cooking skills.
- Step 2: Next, layer the vegetables in the crock pot.
- Start with small new potatoes. Or you can use large potatoes that have been cubed or thick sliced.
- Add some large chunks of carrots. And then some sweet onion that’s been peeled, sliced in half , ringed and then cut into crescents.
- On top of the onions, we’ll sprinkle on a small can of sauerkraut that’s been quickly rinsed and drained.
- Step 6: The next step is to add a tablespoon of fennel and some apple juice. We’re big fan of fennel, so as you can see that spoon is heaping. You can also add caraway if you’d like.
- Step 7: We’ll slice an apple and then place those on top of the sauerkraut in the slow cooker.
- Step 8: The final step is to snuggle the ribs on the top. Cover the slow cooker and cook on low for 8 hours.
FAQ’s
Guidelines indicate that you should cook pork to an internal temperature of 145 degrees. However following instructions for this slow cooker method, you’ll know when the ribs are done when fall apart fork tender. A rib that doesn’t flake easily isn’t done.
Absolutely. You’ll need a 6 – 7 quart Dutch oven to hold everything. Just follow the recipe instructions. Set oven temperature at 350 degrees. Ribs should be cooked in 3 – 4 hours.
Country style ribs don’t actually come from the rib area of the pig and are usually sold boneless. They are actually cut from the shoulder blade area.
Storage:
- Store any leftovers in an air tight container in the refrigerator for up to 4 – 5 days.
- To re-heat just place a portion on a microwave safe dish, cover with a parchment paper or a loose plastic lid. Heat in increments of 15 seconds at 50% power.
- Any leftover ribs can be frozen in a sealed freezer friendly container for up to 3 months. I don’t recommend freezing the cooked vegetables, as the texture will become compromised.
Gather round that table and enjoy this savory slow cooker country style ribs meal.
Slow cooker country style ribs are a nod to the magic that happens when an inexpensive cut of meat is slow roasted in a crockpot. They are transformed to a tender texture with an incredible depth of flavor. Country style pork ribs are a testament to the beauty of slow cooking.
With a little preparation, a dash of creativity, and a whole lot of patience, you can craft a dish that will have your loved ones coming back for seconds – and asking for the recipe. So, fire up your slow cooker, embrace the process, and prepare to savor boneless ribs in the crock pot.
You simply can’t beat this country style ribs slow cooker recipe. Plus, this is one of the few recipes I found for Slow Cooker Country Style Ribs without bbq sauce.
Related Recipes
And if you’re looking for more pork recipes, don’t miss my Pork Category. You’ll find lots of mouthwatering ideas. Including the most popular on my site for Hatch Green Chili with Pork Roast.
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Slow Cooker Country Style Ribs with Sauerkraut and Potatoes
Ingredients
- 4 Tablespoons all purpose flour
- 4 pounds country style pork ribs
- salt/pepper to taste
- 2 Tablespoons olive oil
- 10 new red potatoes (or two large russets cubed or thick sliced)
- 2 medium carrots sliced thick
- 1 onion sliced and then halved
- 1-15 ounce can sauerkraut drained
- ½ cup apple juice
- 1 teaspoon caraway seed
- 1 Tablelspoon fennel seed
- 1 whole apple cored and sliced
- salt/pepper to taste
- 1 Tablespoon flour
- 2 Tablespoon cold water
Instructions
- Place the flour on a plate. Salt and pepper ribs and dredge the ribs in the flour until coated. Shake off excess flour. In a large fry pan, heat the oil until hot and sear the ribs until golden on each side. Remove to paper towel to drain.
- In the crackpot layer, potatoes, carrots, onion, and sauerkraut. Pour on the apple juice, sprinkle on the spices and then add the whole apple on top. Season with salt and pepper and then snuggle the ribs on top of the ingredients. Cook on low all day.
- If you’d like, remove ingredients from crockpot and place juice in a small saucepan. Bring to a simmer combing water/flour mixture and apples. Simmer for a couple of minutes and use as gravy.
- Or serve directly from the crockpot.
Notes
Nutrition
Slow Cooker Country Style Ribs …It’s What’s For Dinner
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Nice job with the Sunday Supper! I’ve thought about joining it, but I don’t want to commit! I don’t eat pork, but I love all the flbaouts in the dish, I bet it’s just perfect for our snow stormy weekend!
Thank you Nazneen. It was perfect for this weekend. Stay warm. I’ve emailed you about Sunday Suppers. I’ve really enjoyed my first experience.
Welcome to Sunday Supper, Lea Ann! I’m with you – those little booklets that come with the appliances almost always have great, basic go-to recipes. I reference them again and again for my ice cream maker and waffle maker. Now that you mention it, I should try to hunt up the booklet that came with my slow cooker. Maybe I’ll find something delicious like this. Great looking dish!
Thanks so much for the welcome. I agree and especially with my ice cream maker. I use their custard vanilla recipe for my go to starting point.
Through the fall and winter, I always make something in the crockpot every Sunday (got some ham and beans going on now), I am definitely adding this to the list!
Ham and beans ar on my menu for this week. One of my favorite crockpot meals. Thanks for stopping by and the comment Pam.
That sounds like a terrific recipe! I love the country style ribs 🙂
Happy Blogging!
Happy Valley Chow
Thanks Eric.
Dear Lea Ann, I do pay attention to the recipes that come with the various cooking pans. They always prove to be good.
This is a family meal that will certainly gather everyone to the table.
Blessings dear. Catherine xo
It’s funny how some of the recipes in those little instruction books become favorites. I love the ingredients in this dish. Looks so comforting.
I agree Debra. I’ve got a few I’ve saved. One is even from my mom’s Rascal pamphlet. Yes, then threw in a couple crockpot recipes in the manual on how to drive that scooter. I really need to blog about that. 🙂
Pork and Kraut in a crockpot is probably one of my favorite all time things. Seriously.
It’s delicious! We love every bite.
Welcome to Sunday Supper! What a stunning meal to kick things off. It looks good enough to serve to guests!
Thanks Courtney. I most certainly would serve this to guests. With a nice salad it would be a great meal.
Man oh man…this looks perfect to me: sweet and savory! Welcome to #SundaySupper…this is such a great group of food bloggers.
Thanks for the welcome Wendy. I can already tell I’m in good company
I love everything in this recipe. My crock pot will be getting a work out this winter. Hope you are warm and snug. Happy New Year Lea Ann.
Welcome to Sunday Supper! This is such a wonderful dish to share for your first post with us.
Thanks so much Shaina
Welcome! This looks terrific. I don’t think I’ve ever worked with country spare ribs, so thanks for giving me a great excuse to try them! 🙂
I’ve only bought them a few times. Lots of meat and easier to eat.
Nothing like having a whole dinner ready all at once! This looks delish!
Thanks Tammi!
This sounds like a delicious recipe to try! Welcome to #SundaySupper, you’ll love it! I certainly have enjoyed getting to know all of the awesome friends who share their talents each week! Thanks for sharing & HUGS!
Thanks so much Cheryl. I look forward to continued participation. Thanks for the comment and the welcome.
Your ribs look terrific, Lea Ann! So glad you’ve joined us!
Thanks Liz. I’m so glad I’ve joined also. What a great way to spend a lazy Sunday morning reading all these delicious posts.
You’ve turned my head with this inviting recipe. Pork, sauerkraut and apples are right up my alley! D,D,DDD-lish!
Thanks Renee! So nice finding you through the group. And thanks for the comment and the visit.
Welcome Lee Ann! I’m PA Dutch so this dish is “right up my alley”! Delicious!
Thanks so much for stopping in and the comment. My PA Dutch friend just taught me how to make Pork and Sauerkraut over mashed potatoes. I finally had to freeze the leftovers so I’d quit eating it.
What a great down-home cooked meal! Love the apples in it!! Great recipe!!
I think the apple in this recipe really is a key ingredient and brings that savory sweet and sour all together. Thanks for stopping by.
Love your step-by-step tutorial pictures. I’ve never done ribs in the crock pot…but, my hubby would looove these. Welcome to the Sunday Supper group!
Thanks so much for the welcome to the Sunday Supper Group. And taking the time to stop by and the comment. Heading over to take a look at that Cacciatore!
What a great idea to bring back Sunday suppers and these pork ribs look delicious and very comforting. In the South our maim Sunday meal was served at noon and was called dinner. In the evenings, the meals were called supper rather than dinner as many people refer to them.
Sam
Same at my house growing up. Dinner was at noon and supper was in the evening. Not until I moved to Denver did I start having Dinner in the evening. 🙂