Slow Cooker Garlic Butter Country-Style Ribs Step-by-step instructions

Before you start

Before beginning, ensure that your slow cooker is placed on a stable surface away from the edge of the counter. Prepare the garlic by finely mincing it to ensure the flavor is evenly distributed across the ribs.

Have all your ingredients measured out and ready to go. If you are using frozen ribs, ensure they are fully thawed in the refrigerator before starting, as cooking from frozen can lead to uneven temperatures and safety concerns during the slow cooking process.

Instructions

Phase 1: Setting up the slow cooker

1. 1Prepare the slow cooker
   Place the raw country-style pork ribs in the bottom of the slow cooker, ensuring they are arranged in an even layer to promote consistent cooking throughout the process.
   Look for Ribs are placed in the bottom of the slow cooker
   Tip Ensure the slow cooker is clean and dry before adding the ribs to avoid any unwanted moisture or residue.

The ribs should be arranged in an even layer at the bottom of the slow cooker to ensure they cook at the same rate. Ensure the power cord is clear of any water or heat sources. The meat should be raw and trimmed of any unwanted large pieces of fat, and the slow cooker should be clean and ready for the seasoning phase.

Phase 2: Seasoning and braising

2. 2Season and add liquid
   Scatter the minced garlic evenly over the ribs, then sprinkle the Italian seasoning over the top. Pour the chicken broth carefully over the seasoned ribs to provide the necessary moisture for tenderizing.
   Look for Garlic and seasoning are scattered and broth is poured
   Tip Distribute the garlic evenly to ensure every piece of meat gets a good coating of flavor during the long cook time.

The garlic, Italian seasoning, and chicken broth should be layered over the ribs. The aroma of the garlic and herbs should begin to fill the kitchen as the slow cooker heats up. The liquid should cover the bottom of the cooker, providing enough moisture to keep the ribs from drying out during the long cooking period.

Phase 3: Final cooking and resting

3. 3Cook and finish
   Cover the slow cooker and cook on low for 8 hours until the ribs are fork-tender. Once cooked, ensure the internal temperature of the ribs reaches 145°F (63°C). Let the meat rest for 5 minutes before serving.
   Look for Ribs are tender and internal temperature is reached
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check the temperature in the thickest part of the meat to ensure it is fully cooked and safe for consumption.

The ribs should be completely tender and pull away easily from the bone. The liquid in the bottom of the slow cooker should have reduced slightly, creating a savory, aromatic sauce.

Ensure the meat has reached the safe internal temperature of 145°F (63°C) and allow it to rest properly before plating and serving to guests.

Common mistakes

A common mistake is opening the slow cooker lid during the cooking process. Each time you lift the lid, you lose a significant amount of heat and moisture, which adds time to the cooking cycle and can affect the final texture of the meat.

Keep the lid closed until the final hour of cooking. Additionally, ensure you do not use too much liquid; the pork releases its own juices, so the amount of chicken broth provided is sufficient for the braise.

How to tell it’s done

The ribs are done when they are fork-tender and easily pull away from the bone with minimal effort. Using a digital meat thermometer, check the thickest part of the rib to ensure it has reached an internal temperature of at least 145°F (63°C).

This temperature ensures the meat is cooked safely while maintaining its tender texture. Allow the meat to rest for at least 5 minutes before serving to let the juices redistribute, resulting in a more succulent final product.

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