Slow Cooker Cowboy Country-Style Ribs and Baked Beans Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, consider searing the ribs in a hot skillet before adding them to the slow cooker, though this is optional. If searing, ensure the pan is very hot to get a quick crust without cooking the meat through, which adds a complex, roasted dimension to the finished dish.

If the sauce appears too thin after the cooking time is up, you can remove the lid for the last 30 minutes of cooking.

This allows some of the excess moisture to evaporate, which will naturally thicken the sauce to your preferred consistency. Keep a close eye on it to ensure the meat does not dry out.

Variations

• Spicy BBQ Ribs: Add two tablespoons of chopped jalapeños or a teaspoon of crushed red pepper flakes to the slow cooker along with the barbecue sauce for a spicy kick.
• Sweet and Smoky: Incorporate a teaspoon of smoked paprika and an extra tablespoon of molasses into the sauce mixture to enhance the deep, smoky flavor profile of the dish.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze in a sealed container for up to 2 months; thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a saucepan over low heat or in the microwave until steaming hot.

Transfer any leftovers to an airtight container. Ensure the food cools at room temperature for no more than 2 hours before placing it into the refrigerator. Properly stored, the ribs and beans will maintain their quality and flavor for up to three days in the refrigerator.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. Simply prepare the recipe as directed, allow it to cool completely, and store it in the refrigerator.

Reheat individual portions gently on the stovetop or in the microwave until they are heated through to the center.

Serving ideas

Serve these ribs alongside simple sides that complement the rich, smoky flavors of the barbecue sauce.

Creamy coleslaw, a crisp green salad, or buttered cornbread are excellent choices that provide a nice contrast in texture and temperature. The acidity in a fresh salad helps cut through the sweetness of the sauce.

For a more substantial meal, consider serving the ribs over a bed of mashed potatoes or steamed rice to soak up the extra sauce.

A side of roasted vegetables, such as green beans or carrots, also works well. Keep the presentation simple, as the ribs and beans are the star of the plate.

Frequently asked questions

Recipe card

Slow Cooker Cowboy Country-Style Ribs and Baked Beans

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

Ingredients

• 2 lb boneless country-style pork ribs
• 28 oz baked beans
• 1/4 cup brown sugar
• 1 tsp dry mustard
• 1 cup barbecue sauce

Instructions

1. Arrange the boneless country-style pork ribs around the base of the slow cooker crock to ensure even heat distribution. Spoon the baked beans over the ribs, spreading them out to cover the meat. Sprinkle the brown sugar and dry mustard evenly over the top of the beans. Finally, pour the barbecue sauce in an even layer across the entire surface.
2. Cover the slow cooker with its lid and set to low. Cook for 6 to 8 hours, or until the pork is extremely tender and pulls apart easily with a fork. Check the internal temperature of the thickest part of the meat to ensure it reaches at least 145°F (63°C). Let the meat rest for at least 3 minutes before serving.
3. Once the ribs reach the target temperature, turn off the slow cooker and let the meat rest for at least 3 minutes before serving. Gently stir the beans and sauce together with the ribs, being careful not to break the meat apart too much, and serve warm on plates.

Contains: mustard

Estimated nutrition per serving

Calories

480

Protein

32 g

Carbohydrates

45 g

Fat

20 g

Fiber

6 g

Sugar

22 g

Sodium

850 mg

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