Slow Cooker Butter Ribs with Green Beans and Potatoes Tips, FAQ & printable recipe

Tips for success

To achieve the best results, place the potatoes on the bottom of the slow cooker if they are large or dense, as they take longer to cook than the green beans.

However, with baby potatoes, layering them on top is perfectly fine as the steam will cook them through effectively.

If the sauce seems too thin at the end of the cooking process, remove the meat and vegetables, and set the slow cooker to high for an additional 15 minutes to reduce the liquid slightly.

This concentrates the buttery herb flavors for a more luxurious serving experience.

Variations

• Spicy Butter Ribs: Add 1 teaspoon of red pepper flakes or a dash of cayenne pepper to the herb seasoning blend for a subtle, warming heat that complements the rich, buttery sauce.
• Lemon Herb Finish: Squeeze the juice of half a fresh lemon over the finished dish just before serving. The bright acidity cuts through the richness of the butter and enhances the herb flavors.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Store in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.

Reheat

Reheat gently in the microwave or a saucepan over low heat until warmed through to 165°F (74°C).

Allow any leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container. Keep the meat and vegetables in the refrigerator for up to three days to maintain the best quality and safety.

You can prepare the ingredients, such as trimming the beans and halving the potatoes, up to 24 hours in advance and store them in the refrigerator.

Assemble the slow cooker insert just before you are ready to start the cooking process to ensure freshness.

Serving ideas

Serve the ribs and vegetables directly from the slow cooker, ensuring each plate gets a generous portion of the buttery juices from the bottom of the pot. A side of crusty bread is excellent for soaking up the remaining flavorful sauce.

Present the dish on warmed plates to keep the butter-based sauce from solidifying too quickly.

The vibrant green of the beans and the golden potatoes make for a rustic and appealing presentation that requires no additional garnishes or complex plating techniques.

Frequently asked questions

Recipe card

Slow Cooker Butter Ribs with Green Beans and Potatoes

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 4

Ingredients

• 2 lb boneless country-style pork ribs
• 1 lb trimmed green beans
• 1 lb baby potatoes, halved
• 1 tbsp herb and garlic seasoning blend
• 4 tbsp unsalted butter, sliced

Instructions

1. Place the boneless country-style pork ribs in a single, tight row at the bottom of the slow cooker insert. Add the trimmed green beans and halved baby potatoes on top of the ribs in an even layer.
2. Sprinkle the herb and garlic seasoning evenly over the vegetables and meat. Place the sliced butter across the top of the ingredients to allow the fat to melt and baste the contents during the long cooking process.
3. Cover and cook on low for 6 hours or high for 3 to 4 hours. Ensure the pork reaches an internal temperature of 145°F (63°C). Once cooked, let the pork rest for 5 minutes before serving with the accumulated buttery juices.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

28.5 g

Carbohydrates

22 g

Fat

32 g

Fiber

4.5 g

Sugar

2 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.