Sweet and Tangy Slow Cooker Bar-B-Q Pork
This is an easy recipe using boneless country-style pork ribs. Just throw it together in the morning, and you're set! I like to serve this with baked beans, corn, and garlic bread.
This is an easy recipe using boneless country-style pork ribs. Just throw it together in the morning, and you're set! I like to serve this with baked beans, corn, and garlic bread.
Great new way to prepare Pork Ribs. After reading other reviews, I browned the ribs in the oven at 400 degrees for 10 minutes on each side to help reduce the fat content. This worked great as I had no fat anywhere left in the sauce at the end. I then replaced the ketchup with bbq sauce (don't like ketchup), reduced the water to 2 tablespoons. I didn't have any celery seed so elimated that along with the sliced onions and red bell pepper. I also rotated the ribs halfway through the cooking to make sure all were evening covered. My husband absolutely loved them (we had no leftovers!!) Thanks MITCH103 for a new and easy way to prepare bar-b-que pork ribs!!Read More
I hate to be the one giving a bad review here, but.... I didn't care for this at all. My fiance ate what was on his plate, but I think he did so because he didn't care for any of the sides I served with with dinner (it was BBQ night at our house - BBQ pork, Spicy Southwestern Slaw, Mom's Mustard Potato Salad & garlic bread). :( It was the sauce that snubbed me. It wasn't bad, but I've had better (sorry!). For one, I found it to be way too sweet. Since Western-style ribs were on sale this week ($.99 lb.), I chose to use them instead of boneless country ribs (but mine were bonless also...). I cut each rib in half and then boiled for 20-30 minutes as others suggested. My sauce was not greasy at all (a plus), and actually thickened somewhat! My only other change was omitting the red pepper (I didn't have one, it seemed out of place and I don't like the taste/texture of cooked peppers anyways). All in all, this was OK, but nothing to write home about. When I want ribs, I'll just grill 'em. Thanks for sharing anyways, What a Dish! :-)Read More
Great new way to prepare Pork Ribs. After reading other reviews, I browned the ribs in the oven at 400 degrees for 10 minutes on each side to help reduce the fat content. This worked great as I had no fat anywhere left in the sauce at the end. I then replaced the ketchup with bbq sauce (don't like ketchup), reduced the water to 2 tablespoons. I didn't have any celery seed so elimated that along with the sliced onions and red bell pepper. I also rotated the ribs halfway through the cooking to make sure all were evening covered. My husband absolutely loved them (we had no leftovers!!) Thanks MITCH103 for a new and easy way to prepare bar-b-que pork ribs!!
Wow!! This is great. I made it last Sunday and my husband requested it again this weekend. He is telling everyone about it. What is great about the sauce is that it is slightly sweet and tangy and has the perfect spice to it as well. I use Frank's hot sauce which is tangy as well and quadruple the amount. I also substituted teriaki sauce instead of worcesthire (as my husband hates it). I didn't have celery seed and eliminated it. I do think it's better the same day. I pre-boiled my ribs to get rid of the fat and boy do you! It also cuts down on the cook time. I leave it on high for about 15-20 min and then turn to low for the remainder of 6 hours. Yummy! I did not feel that the onion and pepper overpowered the dish. One warning!! Make a double batch. It's so good that you will be disappointed if you don't. Also - You can use half the water. Thanks for a great recipe.
After reading the other reviews, I added a simple first step ... I boiled the ribs for 30 minutes ... that fat made its way to the top of the water and not into my slow cooker ... lots of ingredients here, but absolutely great flavor ... too easy not to do again ...
lord have mercy. Unbelievable.
This is the best tasting bbq sauce ever. I have done it with pork chops in a slow cooker, shredded pork, chicken. I can now just put the ingredience in without measuring and you can't mess it up. It seems like a lot of stuff but it takes no time to whip it up and pour it in. If your out of one of the spices it still comes out great!!!!
I too noticed that this produced a lot of fat... It's pork afterall. After 8 hours, I took out the meat and shredded it. Removed the sauce and separated the fat. I threw all but the fat back in the cooker and let it marinate for 30 more minutes. Perfection!
Absolutely AMAZING! This was my first time eating ribs, let alone making them and I think I'm hooked! This recipe must be great because my ribs had been shoved to the back on my freezer and were horrifically freezer burnt. They came out of the slow cooker falling apart, moist, and tasting amazing. I skipped the peppers/onions and had to use regular mustard when I realized I was out of dijon. I boiled the ribs for 30 minutes and didn't see an ounce of fat in my sauce when these were done. I cooked the ribs on high for 1 hour and on low for 5. Perfection! This is such a great recipe; I'll be recommending it to everyone! Thank you!
This recipe was fantastic. The meat was so tender it melted in your mouth. My husband and I really liked the sweet & tangy flavor. It was a nice change from the traditional barbecue sauce. This recipe is defintely a keeper. Thanks for sharing your recipe. Didn't change a thing it was perfect as is. Thanks again.
i used bbq instead of ketchup because i can not even stand the smell of ketchup. this was very good! did not have to cook 8 hours tho, i only cooked 6 and it was perfect! (i did brown them on each side for 10 mins in the oven on 400 first, like an other reviewer recommended, and cut back on water).
I've made this a couple of times and it's really tasty and easy. (I add a little cornstarch near the end to help thicken the sauce.) I leave out the bell pepper too.
There are lots of such slow cooker bbq ribs recipes around but the sauce is one of the best I've ever tasted. It's sweet, tangy and spicy. I read some reviewers steamed or boiled the the ribs to get rid of some of the fats. Well my advice is grill away the fats and it's tastes fantastic! I got the idea from another recipe. I put the ribs under the broiler for 6 mins each side. Watch the fats melt out and the meat gets charred slightly. Looks n tastes great!
I love this recipe! Easy for weeknight suppers. I like to put my own spin on things so here are the changes I made to the sauce: -replaced the red wine vinegar with apple cider vinegar (I prefer it) -replaced both the chili sauce and hot sauce with two tablespoons of Siracha (added a hint of heat which was nice) -upped the amount of Worcestershire sauce slightly -replaced the garlic powder with one whole garlic clove, finely chopped -blended the sauce together with my stick blender to get a nice consistency Even my 15 month old loves this pork dish and he detests most meat at the moment!
There aren't enough nice things to say about this recipe. The sauce on this is better than ANY barbecue sauce. I need a bigger slow cooker!!
Excellent. I only made one small change and that was using half barbeque sauce (to use the last of a bottle I had in the fridge) in place of some of the ketchup. Because I did not have pork RIBS, I used pork CHOPS. My husband, two kids and I inhaled this. We all were "mmmmming" all through dinner. GREAT paired with potato salad and green beans. Very, very tasty. This is going in my "make again" pile. NOTE: Oh! Because I did not have celery seed, I did use Beau Monde seasoning which technically is a mixture of celery salt and onion powder.
Wow, what can I say but this is amazing. I used an Asian chili garlic sauce but left out the 1/4 tsp of hot sauce and it was delicious. I also steamed the ribs in the oven for about 45 minutes to help reduce the amount of fat and it worked great! The steaming also helped reduce the slow cooker time about 5 hours. This is definitely a keeper!!! Thank you for posting!
I hate to be the one giving a bad review here, but.... I didn't care for this at all. My fiance ate what was on his plate, but I think he did so because he didn't care for any of the sides I served with with dinner (it was BBQ night at our house - BBQ pork, Spicy Southwestern Slaw, Mom's Mustard Potato Salad & garlic bread). :( It was the sauce that snubbed me. It wasn't bad, but I've had better (sorry!). For one, I found it to be way too sweet. Since Western-style ribs were on sale this week ($.99 lb.), I chose to use them instead of boneless country ribs (but mine were bonless also...). I cut each rib in half and then boiled for 20-30 minutes as others suggested. My sauce was not greasy at all (a plus), and actually thickened somewhat! My only other change was omitting the red pepper (I didn't have one, it seemed out of place and I don't like the taste/texture of cooked peppers anyways). All in all, this was OK, but nothing to write home about. When I want ribs, I'll just grill 'em. Thanks for sharing anyways, What a Dish! :-)
One of the best bbq sauce recipes I've tasted. Used it to bake some pork loin chops in the oven. They were delicious. Helen
This is a wonderful, flavorful recipe ! I made it first with the country style ribs and it was so good I decided to try chicken. WOW ! It was awesome with boneless, skinless chicken breasts. I left out the water and was glad I did. The pork had just enough fat that if I would have added the water the sauce would been too thin. I made up the sauce the night before added my meat, sliced a vidalia onion and red pepper into rings and put on top. Marinated it over night in a sealed tupperware bowl. In the morning put it in the crock pot so the peppers and onions were on the bottom and put it on low. When we got home from work 10 hours later the house smelled so good ! You can adjust the seasonings to make it more or less spicy which is great because we love spice so I upped the tabasco and garlic powder. This would also be great for grilled chicken on the grill. I am going to try beef roast next for bar b que beef sandwiches !! Thanks so much for this recipe !!
This was super simple and delicious. One kid always has to be difficult, but he ate it and the rest of us LOVED it. I made it per the directions except that I used a Splenda blend of brown sugar.
Yummy! I went a little light on the spicy stuff, and skipped the red pepper. I also added a bit more water, because it was going to be in the pot for a little more than 8 hours; this turned out to be unecessary, as the sauce was a little thin. Excellent flavor though, thanks for the recipe!
My goodness ths was good-- I'll be adding i to my favs folder-- i used a pork tenderoin instead of ribs and added 1 teaspoon chipoltle seasoning and that was the only changes i made, little sweet -- little spice at the end-- i loved the gravy this made over rice-- YUM_YUM!!!!
WOW!!! These were fantastic! We were working cattle and I needed something that I could throw in the crockpot and have ready when we were done. I made enough for all the workers which was about 20 and boy did I get rae reviews. This recipe is definately a keeper!! I was worried when I started making them that they were going to be spicy but I was presently surprised. They were great! Thanks for a great recipe!!!
made it aND LOVE IT THE LIFT OVER PORK WE HAD THE NEXT DAY AS SANDWITCHS AND IT WAS VERY GOOD FROM PUPPYLOVE1533
Quick, easy recipe that my husband and I loved. We used a pork loin roast instead and omitted the celery seed (simply because I didn't have it) and it turned out great! A definite keeper.
Had my doubts that this would be enough sauce for the pork chops, but in the end it all worked out well. It was a very good dish which I will make again.
I am quite happy with the outcome of the bbq sauce. I will save this and use it on othe recipes!
AWESOME! I read the reviews and boiled my ribs before putting them into the crock pot to reduce the fat...it practically eliminated it! I also added a little cornstarch at the end because my sauce ended up pretty thin, but otherwise this recipe is a total keeper!
This is amazing! What is so amazing about it is...i hate bbq sauces and i dont care for Pork. And this recipe made me a fan! Thanks for sharing...Its a keeper!
good stuff! other reviews were very helpful w/tips. i boiled meat ahead and cut down on water. used bbq instead of ketchup. no celery seed, less brown sugar, and no peppers. first time i made it and everyone loved it and raved! thanks for all the help!
This was excellent, I left the water out, and I added some tomato sauce instead the sauce was a very runny, but that's the way all crockpot stuff comes out for me so it's likely not the recipe's fault I served this with corn on the cob, my kids and husband loved it
Soooo tasty!! My husband and I just loved this recipe and will be put in our favorites.
Both sweet and tangy as promised. This is really good. I thought some of the pieces of meat could have been cooked for longer as it was still a little tough, and we were sorry to not have trimmed the fat off the meat before it went in the cooker, but the tender pieces were sooooo good. Loved it served on white rice as the sauce heats up watery and delicious.
Easy and very good. Sauce had a good tangy bite. Definitely will make again.
This was amazing!!! I used 1/4 cup of apple cider vinegar instead of water, used Sriracha chili sauce and more hot sauce and it was sooo good!! My whole family loved it! The pork was very tender.
My picky kids, 5 and 7, loved this recipe. I will definitely make it again. I parboiled the ribs for 15 min beforehand to remove some of the fat.
This is a great recipe as written - we definitely enjoyed and will make again.
great recipe! i baked the ribs for 45 mintues still a little fat. this time i will boil for 30 minutes as other reviews did.note 2nd time making this in a month.
Only thing I changed was to add some liquid smoke. Delicious recipe. :)
This is good, but it is NOT a sticky finger bbq recipe.
Very good. To reduce the fat I boiled the ribs for 30 minutes in water and trimmed them of excess fat (much easier after they firm up a bit from the par cooking) before I put them in the crock with the sauce. I used bone-in country style ribs but by the time they were done, they were falling off the bone tender and delicious. I will definitely make these again.
Loved the sauce. Did not add water as we like it thick and know the crockpot adds water to itself as cooks. Did add a few red pepper flakes. Son wants the recipe. Thanks.
Delicious! Will try with a pork roast next time. Just fantastic!!!
Very good.:) For our tastes and a suggestion: Up the brown sugar just a bit, and add a few teaspoons of liquid smoke. Also, if you haven't tried jack daniels brand dijon mustard, I think it is wonderful, and was very good in this recipe.
This was a winner at my dinner table! Instead of using ribs, I used boneless pork chops.Couldn't find any ribs that weren't real fatty, so I opted for a healthier choice. I cut the chops into strips and passed them off as boneless ribs. Also, I omitted the water as other commented it was a little to runny. Even without the water, the sauce was a little thin, so I took the cover off the crock pot for the last 45 minutes and it did thicken up on it's own.
After reading other reviews I reduced the amount of sauce by 1/3 and boiled the pork for 30 min to reduce the fat content. I didn't have the celery seed, or the green peppers (I substituted green pepper sauce). It turned out great-everybody raving about my first attempt at bar-b-q. Thanks for a winning recipe-I'll be using it again.
These ribs are the best I have every tride in a slow cooker. There were NO leftovers and that sause is excellent on rice.
AMAZING. I get asked to make this all the time when friends are over. I've tuned it up a little to add some spice but stock is still great.
The taste was great but it was too saucy. It was more like a stew. I would definitely use the sauce again, just not in this way. Or maybe cut the sauce in half.
Delicious! Loved the flavor. I used boneless pork ribs. I put this over brown rice and it was excellent. Thanks for the recipe.
5 stars for simple prep. Only takes a few minutes to dump all of the ingredients into the slow cooker and you can improvise with an ingredient or two depending on what's in your pantry. 4 1/2 stars for the meal. The only thing I might do different with it is to take all the juice after it's cooked and thicken it with cornstarch to make it thicker. That would make the tasty sauce stick better to the meat and rice. Great flavor. Slightly sweet (but not too sweet), slightly tangy (but not too vinegary), and slightly spicy (depending on the chili powder and I added a few red pepper flakes).
Great recipe. I used a pork tenderloin roast, shredded the roast, boiled the juice until it thickened and added it to the meat. Served it on hard rolls. It was a hit! Thank you so much for sharing this recipe.
WOW! These ribs were out of this world. We made a double patch which was definetly needed and they were amazing! Will definetly make these again as they are a company quality recipe.
I used boneless pork chops to lower the fat content from using ribs. The only change I made was using whole-grain Dijon mustard instead of smooth, since I think the flavor is superior. The chops came out great, and the sauce was very good. Thanks for sharing this one!
I boiled the pork for 30 minutes, scraped off the fat, and saved the water I boiled it in as broth for future soups/recipes. Also, I used half ketchup, half BBQ sauce and substituted half of the chili sauce with fresh jalopeno. Yum yum!
I too boiled the meat for 30 minutes as other reviewers suggest. The sauce is quite tasty and the meat just falls of the bone. If you are looking for a thicker "stew or chili" like sauce this isn't it - it is more like soup but very good. I wouldn't call it all that sweet though which is fine with me but hubby wanted a sweeter taste. But that all can be adjusted the next time around. He can also just add more sugar to his.
great crock pot recipe. made exactly as written except i omitted the red bell peppers since i didnt have any on hand.
I made per the recipe except I omitted the bell pepper and I browned the ribs for 10 minutes per side at 400. I used a vidalia sweet onion. The sauce was really tasty, but the ribs were pretty dry. I guess my ribs were leaner than most or I browned them too long. Next time I will reduce the browning time. Served with baked potato and green beans. I will definetly try this one again.
Easy and very yummy!
Not quite barbecue, not quite swiss steak style meat either. This turned out tasty though and we would eat this again. I used beef country style boneless ribs. This was so simple to fix and then just let the slow cooker do all the work without heating up the kitchen. Thanks for a nice meal.
I'm afraid we didn't like this at all. The fat from the ribs had slow-cooked out into the sauce. Maybe if you didn't eat it and somehow took out the meat, strained out the onions and peppers and put the sauce into the fridge so that you could remove the fat and then reheat the whole thing the next day, then maybe it would be ok. But far too much work - wasn't crazy about the taste either. Sorry.
This dish was O.K. but it has alot of ingredients to it and I think it is much easier just adding a bottle of your favorite B-Q Sauce. I did not think it was that awesome to have to go through the trouble of mixing all the ingredients. Will probably not make again. Sorry
It fell off the bone but that wasn't a good thing. I used county style ribs and I washed the meat before cooking but as we ate we had small pieces of bone in the meat. It was as bad as eating fish having to pick bones out of my mouth. Not sure if it was due to the cooking so long or what. I wont be making it again.
This sauce is unbelievably good. I did as another reviewer suggested and preboiled the ribs to cut down on the fat. Now I want to try this using pork chops. Thanks for posting a terrific recipe!!!
This was SOOOO very yummy. I doubled the sauce and it was great. Loved it, loved it, loved it. Make this. You won't be sorry.
Good flavor-tender ribs. After the 8 hours the sauce was watery ( I think I should have trimed more fat from the ribs)so I removed the ribs from the crockpot and cooked the sauce down to half in a saucepan on the stove and put all back in crockpot. Family really enjoyed this one.
This recipe was very good, I enjoyed it immensely very very good barbeque. I did based on others comments trim a bit of the fat off the ribs to cut down on extra fat in the sauce. Turned out great with that as my only added step. Thanks for a great recipe!
Sooo good! I omitted the hot sauce, used celery salt instead of seed, used 3 1/2 pounds of boneless country style ribs and used a green pepper instead of red. I cooked on low for four hours, then turned the ribs to make sure all were coated. At that point I added the onion and green pepper. Then I cooked on low for another two hours. Perfect, fall apart, flavorful ribs! Next time I will boil the fat off as suggested by others.
This was a great recipe and I did boil my ribs first for about 20 minutes. It definitely helped with the fat. However I had cooked them for 8 hours and they turned out a bit dry. I think next time i will bring it down to 6 or 61/2 hours. Overall my 6 year old ate up her plate and asked for seconds! So in my book still a winner . Thanks again
Fantastic! The ribs turned out so tender, moist and flavorful. I preboiled the ribs for 30 mins. as others suggested. I also doubled the sauce because the recipe called for 2 pounds of ribs and I had over 31/2 pounds, and I did not put in the green peppers, because I didn't have any. I made the recipe exactly as stated otherwise. Will definately be making this again. Thanks for posting!
So sorry, but we didn't much care for this recipe. The taste of the sauce wasn't bad, but the onions and peppers were just too intense and not very appealing once it was served. I think the sauce would have tasted better had it not been overpowered by the peppers. I will not make this again. Sorry 'bout that! :(
Pretty bland for all of the work - I would have been better off just using BBQ sauce.
this recipe is excellent, my family loved it. I would add more onions.
My Favorite BBQ sauce recipe, I always use it. I like to slow cook ribs, but when I don't have 8 hours I just boil the firrst then bake them in BBQ sauce. Excellent. Thank you
The sauce is soo delicious! Too easy not to make again!
My family loved this recipe. When I made this I didn't make it with ribs, I took a 4lb pork loin and doubled the recipe for the sauce, but followed it exactly otherwise. Just before serving, I took out the loin (it was falling apart but not too bad to remove anyway) and then strained the sauce into a saucepan, added a little extra hot sauce, brown sugar and cornstarch to thicken the sauce up. I shredded the pork and then served the thickened sauce on the side. Super easy, very yummy and much better than any bottle sauce we've used to make crock pot pulled pork. Served the pulled pork on buns with a side dish and it was great! We have enough to feed our family of 6 for two meals and will be making this probably at least a couple times a month.
What a super easy and delicious recipe! I used this for bone-in pork chops, amazing sauce. I did follow previous reviewer suggestions and used 1/2 BBQ sauce and 1/2 ketchup, perfect. Otherwise followed to a "T". Definite do-over for easy-peasy weeknight dinner. Thanks for sharing with AR!
Awesome! I used a pork roast and made some minimal changes (omitted the red pepper- just didn't have one on hand- subbed maple syrup for the sugar, used regular white vinegar, and used fresh crushed garlic rather than dried). It was awesome. We had boiled red potatoes with butter as a side dish. We will definitely make this again!
I'm not sure what I did wrong, but the ribs were very dry! The saving grace was the sauce which was flavorful. I forked the meat like pulled pork and threw it back in the sauce to absorb more moisture. Then, I poured it over rice and it was ok.
This recipe is a regular in our dinner rotation. I'm not a big fan of pork but really like it in this recipe. I usually leave out the onions and peppers and love the way the flavors of the sauce get infused into the ribs.
There is nothing I'd change about this recipe. Even the picky guys at work loved it.
The guys kept giving me thumbs up throughout the meal because they were so busy chowing down, they couldn't speak. This is our new favorite slow cooked pork recipe. (Thanks for the tips about rendering the fat by parboiling for 30-min. Worked a charm.)
Excellent! The sauce was great!
The flavor of these ribs was good, but I am not a big fan of the country style ribs I guess, I was trying to give them another chance, but it was not for me. Although I do believe I will be keeping the recipe just for the bar-b-q recipe to use on other choices of meats. Thank you.
8hrs on low , dried out not 2lbs but a whole 4 lbs. Could have been good !
Thanks for the great BBQ recipe. Long list of ingredients, but well worth it.
I was looking for a good bar-b-q sauce. And this was it. We are not pork eaters, so instead of the ribs, I used a 2 lb london broil roast. After 10 hours in the crock pot, I shredded the beef and put it back in the pot with the sauce for another half hour. This was delicious as pulled beef. I will definitely make this again.
Good but not great. Boiled them first to cut the fat.
Wow! This was awesome!!! My husband loved it, this was the best ever!
Easy and great flavor!
WOW! Had to modify recipe to my pantry and PHENOMENAL DISH! I only had 1/4 cup ketchup, so i substituted the rest with the chili sauce, and had to top THAT off w/ some hunts bbq sauce, maybe 3 Tbsp. Also just had brown spicy mustard, and no celery seed but cel salt...and fresh garlic. 1/2 an onion and no bell pepper later, and voila! It was still super delicious!! Thanks
Cooked this on Sunday and loved it. Lots of ingredients, but very easy to throw together and the flavor and tenderness of the meat was well worth it. I didn't have red bell pepper unfortunately, but used one red onion and one sweet onion (I doubled the recipe) and it was plenty good. Thanks for a great recipe.
This was not one of my favorites. I followed the recipe exactly with the exception of not having celery seeds so I used celery salt. The ribs were moist for sure but the sauce was runny and I didn't really care for the flavor all so much. It had a lot of ingredients for the sauce too.
I made this dish last week and it was wonderful! The flavors and sauce was outstanding! I give this recipe 5 stars!!
ok but dont use short ribs, bones are too small and hard to get out when shredding meat
Great recipe. Everyone enjoyed. I added a bit more hot sauce as we like things spicy. The sauce was runny as stated in prev. reviews. Just took some sauce out of the crock, mixed it with the chili sauce I had, added brown sugar and hot sauce. Made a great side sauce. My family insisted I make more for later.
Delicious! Added a little bit of liquid smoke, and cornstarch at the end to thicken the sauce. Served over brown rice. Thanks for the yummy recipe!
This was amazing! I used red, orange, and yellow peppers, increased the chili powder by half, and omitted the chili sauce because I didn't have any. What a great meal to come home to! Served with Crock Pot garlic mashed potatoes from this site.
This was the best Bar-B-Q sauce I ever made! I didn't use the chili powder, was afraid it would make it too spicy. My family absolutely loved it! I am going to try it on chicken also.