Slow Cooker Herbes de Provence Pork Ribs with Garlic Tips, FAQ & printable recipe

Tips for success

To enhance the final presentation, you can carefully remove the ribs after cooking and place them under a broiler for 3 to 5 minutes to slightly caramelize the edges. This adds a pleasant, slightly crispy contrast to the tender meat, though it is entirely optional. Be sure to watch them closely during this step to prevent the herbs from burning, as they can turn bitter if scorched.

If you find the remaining liquid in the slow cooker is too thin for your preference, you can transfer it to a small saucepan and simmer it over medium heat on the stove for a few minutes. This will concentrate the flavors and create a thicker, more syrupy sauce that can be drizzled over the ribs just before serving to add an extra layer of richness to the dish.

Variations

• Spicy Ribs: Add a teaspoon of red pepper flakes or a chopped fresh chili pepper along with the onions for a subtle heat that complements the savory pork and aromatic herbs.
• Root Vegetable Medley: Toss in some peeled and cubed carrots or potatoes during the assembly phase to create a complete one-pot meal that cooks alongside the pork ribs.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze the cooked ribs and sauce in a freezer-safe bag for up to 2 months.

Reheat

Reheat in a covered dish in the oven at 300°F (150°C) until heated through.

Store any leftovers in an airtight container to keep the meat from drying out. Place the container in the coldest part of the refrigerator as soon as the meat has cooled down to room temperature, which should take no longer than two hours.

Properly stored, the ribs will maintain their quality for up to three days. When reheating, add a tablespoon of water or broth to the container to keep the meat moist.

This dish is perfect for making ahead as the flavors often improve after sitting for a day. You can assemble the ingredients in the slow cooker insert, cover it, and keep it in the refrigerator overnight before starting the cooking process the next day.

If doing this, allow the insert to sit at room temperature for 30 minutes before placing it into the slow cooker base to avoid thermal shock.

Serving ideas

Serve these ribs on a large platter, allowing the tender garlic cloves and cooked onion wedges to be spooned over the top. The dish pairs beautifully with simple sides that can soak up the flavorful jus, such as creamy mashed potatoes, crusty bread, or roasted root vegetables.

A light, fresh green salad with a sharp vinaigrette also provides a nice contrast to the richness of the slow-cooked pork.

For a more casual presentation, you can serve the ribs directly from the slow cooker, placing a serving spoon alongside for guests to help themselves.

Ensure that everyone gets a portion of the softened garlic and onion wedges, as these are a highlight of the dish. A sprinkle of fresh parsley or chives at the very end can add a bright pop of color and a fresh, clean finish to the plate.

Frequently asked questions

Recipe card

Slow Cooker Herbes de Provence Pork Ribs with Garlic

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 4

Ingredients

• 3 lb pork ribs
• 1 head garlic, cloves separated and unpeeled
• 1 large onion, cut into wedges
• 2 tbsp herbes de Provence
• 1/2 cup dry white wine

Instructions

1. Place the pork ribs at the bottom of your slow cooker. Arrange the unpeeled garlic cloves and onion wedges on top of the ribs to ensure even distribution of flavor during the cooking process.
2. Sprinkle the herbes de Provence generously over the pork, garlic, and onions. Pour the dry white wine over the ingredients, ensuring the herbs are moistened and the bottom of the slow cooker is lightly covered by the liquid.
3. Cover the slow cooker and cook on low for 8 hours until the meat is tender and easily pulls away from the bone. Ensure the pork reaches an internal temperature of 145°F (63°C), then let the meat rest for at least 3 minutes before serving to maintain its juices.

Contains: sulfites

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

8 g

Fat

38 g

Fiber

1.5 g

Sugar

2 g

Sodium

180 mg

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