Slow Cooker Country Pork Ribs with Smoky Honey Hickory BBQ Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a high-quality honey hickory barbecue sauce that is thick and has a noticeable smoke flavor. If you prefer a spicier kick, add a pinch of cayenne pepper or a few dashes of hot sauce to the sauce before pouring it over the ribs.

You can also add a splash of apple cider vinegar to the slow cooker to brighten the flavors and help balance the sweetness.

If you have extra time, searing the ribs in a hot skillet before adding them to the slow cooker can add a nice crust and deeper flavor. Just heat a tablespoon of oil in a cast-iron skillet and brown the ribs on all sides for about 2 minutes per side.

This step is optional but adds a layer of complexity. Remember to deglaze the skillet with a little water or broth and add that liquid to the slow cooker to capture all the browned bits.

Variations

• Spicy Chipotle: Add 1-2 chipotle peppers in adobo sauce, minced, to the barbecue sauce before pouring over the ribs. This adds a smoky heat that pairs well with the sweetness.
• Honey Garlic: Replace the honey hickory sauce with a mixture of 1/2 cup honey, 1/4 cup soy sauce, and 4 cloves minced garlic. This creates a sweet and savory glaze with an Asian twist.
• Brown Sugar Mustard: Mix 1 cup barbecue sauce with 1/4 cup brown sugar and 2 tbsp yellow mustard. This tangy-sweet sauce is a Southern favorite and adds a nice tang to the rich pork.
• Smoky Bourbon: Add 1/4 cup bourbon to the barbecue sauce along with 1 tsp liquid smoke. This gives the ribs a deep, smoky flavor with a hint of sweetness and complexity.

Storage and make-ahead

Fridge

Store leftover ribs in an airtight container in the refrigerator for up to 4 days.

Freezer

The ribs can be frozen for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a 350°F (175°C) oven for 15-20 minutes, or in the slow cooker on low until warmed through.

Store leftover ribs in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools, so you can add a splash of water or apple juice when reheating to loosen it if needed. The ribs can also be frozen for up to 3 months in a freezer-safe container.

This recipe is perfect for making ahead. You can assemble the ribs in the slow cooker insert the night before, cover, and refrigerate. In the morning, simply place the insert into the slow cooker and cook as directed.

You can also cook the ribs fully, then cool and refrigerate them for up to 3 days. Reheat in a 350°F (175°C) oven or in the slow cooker on low until warmed through.

Serving ideas

Serve the ribs hot, straight from the slow cooker, with extra sauce spooned over the top. They pair beautifully with classic barbecue sides like coleslaw, cornbread, or baked beans. The sweet and smoky flavor also works well with roasted vegetables or a simple green salad for a lighter meal.

For a heartier meal, pile the ribs onto soft buns and top with pickles and onion for a pulled pork sandwich. The tender meat shreds easily, making it perfect for sandwiches or tacos.

You can also serve the ribs over mashed potatoes or rice to soak up the delicious sauce. Whatever you choose, this dish is sure to satisfy.

Frequently asked questions

Recipe card

Slow Cooker Country Pork Ribs with Smoky Honey Hickory BBQ

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 3 lb boneless country-style pork ribs
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 1/2 cups honey hickory barbecue sauce

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

32 g

Carbohydrates

28 g

Fat

25 g

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