Dinner · Part 3 of 3: Tips & recipe card

Slow Cooker Cinnamon Sweet Potato Country Ribs Tips, FAQ & printable recipe

Name: Slow Cooker Cinnamon Sweet Potato Country Ribs
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 2 lb boneless country-style pork ribs; 2 medium sweet potatoes, peeled and cut into 1-inch chunks; 1/4 cup cinnamon sugar; 4 tbsp unsalted butter, cut into pats

By Clara Weller · Oct 14, 2026

A ceramic slow cooker filled with raw boneless pork ribs and sweet potato chunks ready to be cooked.

Prep: 10 min
Cook: 6 h
Total: 6 h 15 min
Serves: 4

Includes 5 min resting

Tips for success

For the best texture, choose country-style ribs that are thick and meaty, not too thin. If you prefer a more caramelized finish, you can briefly broil the cooked ribs and sweet potatoes for a few minutes before serving.

This adds a slight char that contrasts with the sweet sauce. Keep the sauce warm and spoon it over each serving. The dish pairs well with rice, quinoa, or crusty bread to soak up every drop.

If you have time, brown the ribs in a skillet before adding them to the slow cooker. This adds depth, though the video does not show this step. For a less sweet version, reduce the cinnamon sugar to 2 tablespoons.

You can also add a pinch of salt and black pepper to balance the flavors. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Variations

Spicy Kick: Add 1/2 teaspoon of cayenne pepper or a chopped chipotle in adobo to the cinnamon sugar for a sweet-spicy heat. The warmth of the spice complements the pork and sweet potatoes without overwhelming them.
Apple Addition: Substitute one of the sweet potatoes with a peeled, chopped apple. The apple cooks down and adds a fruity note that pairs well with cinnamon. Use a firm apple like Granny Smith or Honeycrisp.
Maple Twist: Replace 2 tablespoons of the cinnamon sugar with 2 tablespoons of maple syrup. Drizzle the syrup over the ribs before cooking for a deeper, more complex sweetness. Reduce the butter slightly to balance.
Herb Infusion: Add a sprig of fresh rosemary or a few sage leaves to the slow cooker before cooking. The herbs impart an earthy aroma that contrasts with the sweet cinnamon. Remove the herb sprig before serving.

Storage and make-ahead

Fridge: Store in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a covered skillet over medium-low heat, stirring occasionally, until hot. Add a little broth or water to keep the sauce from drying.

Refrigerate leftovers in a covered container within 2 hours of cooking. The ribs and sweet potatoes will keep for up to 4 days. The sauce may thicken when chilled; reheat gently with a splash of water or broth to loosen it. This dish also freezes well for up to 3 months.

You can assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed. If starting from cold, add about 30 minutes to the cooking time. The cooked dish can also be made ahead and reheated gently before serving.

Serving ideas

Serve the ribs and sweet potatoes hot, with the cinnamon butter sauce spooned generously over the top. This dish is satisfying on its own, but also works well over rice, mashed potatoes, or egg noodles.

A side of steamed green beans or a simple salad adds freshness. For a rustic presentation, serve directly from the slow cooker or on a large platter.

The sweet and savory flavors pair nicely with a crisp, dry white wine or sparkling water with lemon. For a heartier meal, add a slice of cornbread or a crusty baguette to soak up the sauce.

Garnish with chopped parsley or a sprinkle of cinnamon if desired. This is a family-friendly dinner that appeals to both kids and adults.

Frequently asked questions

Can this recipe be made with bone-in country ribs?

Yes, bone-in country ribs work well. Use the same amount by weight, and expect a slightly longer cooking time—up to 8 hours on low. The bones add flavor, but be sure to remove them before serving. Check for tenderness and cook until the meat pulls away from the bone easily.

Why does the sauce turn out thin?

The sauce is naturally thin because it comes from the meat juices, butter, and melted cinnamon sugar. To thicken it, remove the meat and sweet potatoes, then simmer the sauce on the stovetop for 10-15 minutes until reduced. You can also stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water.

Can this be cooked on high instead of low?

Yes, you can cook on high for 3 to 4 hours instead of low for 6 to 8 hours. The low setting yields more tender meat, but high works when short on time. Check for doneness by piercing the meat with a fork—it should be very tender.

What can be used instead of cinnamon sugar?

Mix 2 tablespoons of granulated sugar with 1 teaspoon of ground cinnamon to make your own. For a less sweet version, use only 1 tablespoon of sugar and 1 teaspoon of cinnamon. You can also use coconut sugar or brown sugar for a different flavor.

How should leftovers be reheated?

Reheat leftovers in a covered skillet over medium-low heat, adding a splash of water or broth to loosen the sauce. Alternatively, microwave in 30-second intervals, stirring in between. Reheat only the amount needed to avoid repeated warming.

Recipe card

Slow Cooker Cinnamon Sweet Potato Country Ribs

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

Ingredients

2 lb boneless country-style pork ribs
2 medium sweet potatoes, peeled and cut into 1-inch chunks
1/4 cup cinnamon sugar
4 tbsp unsalted butter, cut into pats

Instructions

Place the boneless country-style pork ribs in the bottom of the slow cooker in a single layer, wedging them in snugly. Scatter the sweet potato chunks evenly around and between the ribs.
Sprinkle the cinnamon sugar evenly over the ribs and sweet potatoes, covering all the surfaces.
Scatter the butter pats over the top of the ribs and sweet potatoes, placing them here and there.
Cover the slow cooker with the lid and cook on low for 6 to 8 hours, until the pork is fork-tender and the sweet potatoes are soft. Let it rest for 3 minutes before slicing.
After 6 hours, check the pork by piercing it with a fork. It should shred easily and have no pink in the center. Use an instant-read thermometer to confirm the thickest piece reaches at least 145°F (63°C). Let it rest for 3 minutes before slicing.
Turn off the slow cooker and let the pork rest in the sauce for at least 3 minutes before serving. This allows the juices to redistribute.
Using tongs, transfer the ribs and sweet potatoes to a serving plate. Spoon the buttery cinnamon sauce over the top and serve hot.

Contains: milk

Estimated nutrition per serving

Calories: 540
Protein: 32 g
Carbohydrates: 34 g
Fat: 30 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.