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Country-Style Boneless Pork Ribs Slow Cooker 4- Ingredient. The Ultimate Game Day Food: 4 ingredients only. I put it all in the pot in the morning and by the time the game starts, the meat is already melting. It’s the first dish to get empty!
These country ribs are very tasty and can be eaten in many different ways. They are type-old over a bed of creamy mashed potatoes, and all those savory juices can absorb, or they are spooned over buttered egg noodles. To make them a little light, they can be served with steamed green beans, roasted Brussels sprouts or a straight forward vinegar-based coleslaw to pierce the richness. They also make terrific fillings in the soft sandwich rolls with pickles on the side, in real Midwestern style. When you want some spiciness, squares of jalapenos or a hot slaw will help ton down the sweet of the sauce.
Country-Style Boneless Pork Ribs Slow Cooker 4- Ingredient
Servings: 6
Country-Style Boneless Pork Ribs Slow Cooker 4- Ingredient
Ingredients
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boneless country style pork ribs → 3 to 3 1/2 pounds
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tacit shells with shell caps (taco shells) → 2
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barbecue sauce (store-bought or homemade) → 1 cup
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apple cider vinegar → 1/2 cup
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brown sugar, packed → 1/4 cup
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Optional: kosher salt and freshly ground black pepper, to taste, should your barbecue sauce be extremely weak.
Country-Style Boneless Pork Ribs: Directions
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Dry the country-style pork ribs that lack a bone using paper towels. When you want, you can sprinkle them with a little salt and pepper, particularly when you have a sweeter barbecue sauce that does not contain a lot of salty flavor.
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Combine the barbecue sauce, vinegar of apple cider, and brown sugar in a medium bowl and whip them until the sugar dissolves (mostly) and the mixture is smooth. It is a simple combination that produces a combination of sweet, tangy, and smoky tastes that will be concentrated on as it cooks.
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The pork ribs should be put in the slow cooker in a smooth layer but with overlaps where necessary. Use a pouring cup and pour the sauce mixture on the ribs and be careful to turn the ribs once when using the tongs so that they do not go wasted.
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On LOW, cover and cook 7 to 8 hours, or on HIGH, cover and cook 3 1/2 to 4 hours, until the ribs are very tender and fall apart very easily with a fork. The low-and-slow one will provide you with the juiciest bite, since more time has passed to the connective tissue, which is to be broken down.
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After cooking, taste the sauce and add more seasoning (a pinch of salt or more vinegar to lighten), or even a splash of water. To make the sauce a bit more substantial, get some of the cooking liquid into a small saucepan and boil it on the burner, 5 or 10 minutes or so until it is barely enough to pour back over the ribs.
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Roast the ribs and place a lot of sauce on top. They are best eaten immediately, but cold sandwiches and tacos are the best use of leftovers.
Variations & Tips
Due to the simplicity of this recipe, a person can easily adapt it to his or her kitchen and tastes. To make the profile more smoky, more barbecue-forward, replace with a hickory/mesquite-flavored sauce and put a teaspoon of smoked paprika in the sauce mix. When you are inclined towards the tastes of Carolina, then you can replace half of the barbecue sauce with mustard-based barbecue sauce and add more apple cider vinegar to add tanginess. To make it more family-friendly, a honey or brown sugar barbecue sauce and omit a tablespoon or two of vinegar are sweeter with a more family friendly flavor. Mellow heat can be also added by stirring in a teaspoon of crushed red pepper flakes or a tablespoon of hot sauce. Should you wish to include a vegetable component per se to the slow cooker, place thick-sliced onions between the ribbed length; they will soften and absorb the liquid, providing a sweetness and texture. Lastly, should you like your dinner to be lean, cut all the large, visible bits of fat off the ribs before cooking- only not all of it, that is what makes its meat juicy and tasty during the long, slow cooking process.
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