Slow Cooker Red Enchilada Country-Style Ribs Tips, FAQ & printable recipe

Tips for success

If you find the sauce is too thin after cooking, you can remove the lid for the last 30 minutes of cooking on high to allow some of the liquid to evaporate.

Alternatively, remove the ribs and stir in a small amount of cornstarch slurry to thicken the sauce on the stovetop before pouring it back over the meat.

For a more vibrant presentation, finish the dish with a sprinkle of fresh cilantro or a squeeze of lime juice right before serving.

These additions provide a bright, acidic contrast to the rich, savory flavors of the braised pork and red enchilada sauce, elevating the final dish to a new level of freshness.

Variations

• Spicy Kick: Add a tablespoon of chopped chipotle peppers in adobo sauce to the slow cooker for an extra layer of smoky heat that pairs beautifully with the pork.
• Cheesy Topping: During the last 15 minutes of cooking, sprinkle a generous amount of shredded Monterey Jack or cheddar cheese over the top and let it melt into the sauce.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months.

Reheat

Reheat gently in a saucepan over low heat or in the microwave until heated through.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the pork is completely cooled before covering it to prevent condensation from affecting the texture. When reheating, add a splash of water or extra enchilada sauce to keep the meat from drying out.

This dish is perfect for making ahead as the flavors continue to develop while resting in the sauce. You can prepare the entire dish and store it for a day or two; it often tastes even better the next day after the pork has had time to soak up all the spices and sauce.

Serving ideas

Serve these ribs alongside a warm flour or corn tortilla, or over a bed of fluffy cilantro-lime rice to soak up the delicious sauce.

A side of creamy refried beans or a crisp cabbage slaw provides a wonderful textural contrast to the tender, saucy pork, making for a complete and satisfying dinner experience.

For a festive touch, garnish your plates with a dollop of sour cream or a sprinkle of crumbled cotija cheese.

The creaminess cuts through the spice of the enchilada sauce, while the tangy cheese adds a salty bite that perfectly complements the slow-cooked pork. Serve immediately while hot for the best flavor and texture.

Frequently asked questions

Recipe card

Slow Cooker Red Enchilada Country-Style Ribs

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

Ingredients

• 3 lb boneless country-style pork ribs
• 1 large onion, sliced into half-moons
• 4 oz diced green chiles
• 1 tsp ground cumin
• 1 tsp garlic powder
• 16 oz red enchilada sauce

Instructions

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

Estimated nutrition per serving

Calories

450

Protein

35 g

Carbohydrates

12 g

Fat

28 g

Fiber

2 g

Sugar

4 g

Sodium

850 mg

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