Slow Cooker Red Enchilada Country-Style Ribs Step-by-step instructions

Before you start

Before starting, ensure your slow cooker insert is clean and placed on a stable, heat-resistant surface. Have all your ingredients ready: slice the onions into half-moons, measure out the spices, and have the red enchilada sauce and green chiles within reach.

No pre-cooking is required for this recipe, making it incredibly convenient. Simply clear your workspace to allow for easy assembly, and ensure you have a meat thermometer ready to check the doneness of the pork once the cooking time is complete.

Instructions

Assembly

1. 1Assemble the slow cooker
   Place the boneless country-style pork ribs into the bottom of the slow cooker insert. Arrange them side by side to ensure even cooking throughout the process.
   Look for The ribs should fit snugly in a single layer at the bottom of the insert.
   Tip Ensure the slow cooker insert is clean and dry before adding the raw meat.
2. 2Add aromatics and spices
   Scatter the sliced onions and the diced green chiles over the ribs. Sprinkle the ground cumin and garlic powder evenly over the top of the meat and vegetables.
   Look for Evenly distribute the onions and spices to create a consistent flavor profile.
   Tip Use your hands to gently toss or spread the onions and chiles for better coverage.

The ribs are arranged in the bottom of the slow cooker, topped with the onions, green chiles, and spices. Everything is layered neatly to ensure the heat can circulate and the flavors can meld correctly during the long cooking period.

Saucing

3. 3Pour the sauce
   Pour the red enchilada sauce over the ribs, onions, and spices. Ensure the sauce coats the meat thoroughly as it settles into the bottom of the cooker.
   Look for The sauce should cover the majority of the ribs and begin to pool at the bottom.
   Tip Scrape the sides of the bowl to ensure no sauce is left behind.

The red enchilada sauce is poured over the top, creating a flavorful bath for the pork. The sauce should be distributed evenly, ensuring all the ribs are partially submerged to prevent them from drying out as they cook.

Cooking

4. 4Slow cook and serve
   Cover the slow cooker with its lid. Cook on low heat for 7 to 8 hours or on high for 3 to 4 hours. Once the pork reaches an internal temperature of 145°F (63°C), turn off the heat and let it rest for at least 3 minutes before serving.
   Look for The meat is done when it is fork-tender and easily pulls apart.
   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 cooked through.

The pork has finished its slow-braising process. The meat is now incredibly tender, coated in a rich, thickened sauce, and the kitchen is filled with the warm, savory aroma of cumin, garlic, and chiles.

Common mistakes

A common mistake is using a cut of meat that is too lean, which can result in dry pork. Stick with country-style ribs or pork shoulder for the best results. Another error is lifting the lid too frequently, which releases heat and extends the cooking time significantly.

Resist the urge to peek; trust the slow cooker to do its work. Lastly, ensure you do not crowd the slow cooker with unnecessary liquid; the sauce is sufficient to keep the meat moist throughout the cooking process.

How to tell it’s done

The ribs are perfectly done when they reach an internal temperature of 145°F (63°C). At this stage, the meat should be fork-tender, meaning it yields easily to pressure and can be pulled apart with minimal effort.

The sauce should be thickened and clinging to the meat, and the onions should be soft and translucent.

Using a digital meat thermometer inserted into the thickest part of the largest rib piece is the most accurate way to verify that the pork has reached the required safe internal temperature.

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