Slow Cooker Country Pork Ribs with Smoky Honey Hickory BBQ Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and ready. Pat the country-style pork ribs dry with paper towels to remove any excess moisture, which helps the spice rub stick better.

Measure out the smoked paprika, garlic powder, and barbecue sauce so you have everything within reach. No need to preheat anything—the slow cooker will do all the work. It is also a good idea to have a serving plate and a fork ready for when the ribs finish cooking.

Instructions

Prep and Season

1. 1Season the Ribs
   Place the boneless country-style pork ribs in the slow cooker basin. Sprinkle the smoked paprika and garlic powder evenly over the ribs, using your hands or a spoon to coat all sides.
   Look for The ribs are evenly coated with the red-brown spice rub.
   Tip Pat the ribs dry with paper towels before seasoning for better adherence.
2. 2Pour on the BBQ Sauce
   Pour the honey hickory barbecue sauce over the seasoned ribs, spreading it with a spoon or spatula to cover the meat completely. Make sure the sauce reaches the bottom of the slow cooker.
   Look for The ribs are fully coated in a glossy layer of sauce.
   Tip If the ribs are stacked, spoon sauce between layers for even coverage.

At the end of this phase, the ribs are coated in a bright red spice rub and a thick layer of barbecue sauce. The slow cooker is full but not overflowing.

The aroma of smoked paprika and garlic fills the air. Before moving on, ensure the sauce covers the ribs evenly and reaches the bottom of the slow cooker so the meat stays moist during cooking.

Slow Cook

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on low for 6 to 8 hours, until the ribs are fork-tender and easily pull apart. Do not lift the lid during cooking to maintain even heat. Let it rest for 3 minutes before slicing.
   Look for The meat is tender and the sauce is bubbling gently around the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If using a high setting, cook for 3 to 4 hours, but low heat yields the most tender results.

After several hours, the slow cooker is bubbling gently, and the sweet, smoky scent of barbecue fills the kitchen. The sauce has darkened and thickened, and the ribs look glazed. A fork inserted into the thickest part should meet little resistance and the meat should start to pull apart. The internal temperature should be at least 145°F (63°C).

Rest and Serve

4. 4Rest and Serve
   Turn off the slow cooker and let the ribs rest in the sauce for 5 minutes. Use a fork to lift the ribs onto a serving plate, spooning extra sauce over the top.
   Look for The ribs are glistening and the sauce is thick and caramelized.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Let the ribs rest at least 3 minutes before serving to lock in juices.

The ribs are resting in the sauce, which has become glossy and rich. When lifted with a fork, the meat holds together but is clearly tender, with sauce dripping off. The ribs are ready to be placed on a serving plate and topped with extra sauce. The texture is fork-tender, and the flavor is a perfect blend of smoky, sweet, and savory.

Common mistakes

A common mistake is lifting the slow cooker lid too often to check on the ribs. Each time you lift the lid, heat escapes, which can extend the cooking time and affect tenderness. Another mistake is using a barbecue sauce that is too thin or too sweet, which can result in a watery sauce.

If your sauce is thin, you can transfer it to a saucepan and simmer it on the stovetop to reduce it after the ribs are done. Finally, be sure to not overcook the ribs—while they are forgiving, cooking for too long can make them mushy.

How to tell it’s done

The ribs are done when they are fork-tender and easily pull apart with little resistance. The internal temperature should reach at least 145°F (63°C) for whole cuts of pork, but because of the long, slow cooking, they will likely reach much higher, which is fine.

To check, insert a fork into the thickest part of a rib and twist—it should shred easily. The sauce should be bubbling and have thickened slightly. Let the ribs rest for at least 3 minutes before serving to allow the juices to redistribute.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest