Slow Cooker Boneless Pork Ribs
Slow Cooker Boneless Pork Ribs are a delicious and effortless way to enjoy tender, flavorful meat without much hands-on time in the kitchen. These ribs are perfect for soaking up rich marinades or savory sauces as they cook low and slow, resulting in melt-in-your-mouth goodness.

Why Use A Slow Cooker
Whether seasoned with a smoky barbecue rub, a tangy glaze, or a savory blend of herbs and spices, the slow cooker does all the work, infusing the ribs with bold flavors while keeping them juicy. Serve these ribs with classic sides like mashed potatoes, coleslaw, or roasted vegetables for a hearty and satisfying meal that’s sure to please the whole family.
What Equipment do I need:

Ingredients:
- • 2 ½ – 3 pounds boneless country style pork ribs
- Vegetable oil
- Salt
- Pepper
- 2 tablespoons butter
- 1 green bell pepper, chopped
- ½ cup yellow onion, chopped
- 1 teaspoon garlic, minced
- 1 (29-ounce) can tomato sauce
- 1 (28-ounce) can diced tomatoes
- 1 cup barbecue sauce
- 3 tablespoons brown sugar
- 3 tablespoons white vinegar
- Chopped parsley for garnish
How Do I Make Slow Cooker Boneless Pork Ribs
Directions:
- Spray a 6-quart or bigger slow cooker with cooking spray.
- In a large pan, add enough vegetable oil to cover the bottom of the pan. Heat over medium heat. Season the top of the ribs with salt and pepper. Add ribs to the pan and sear until lightly browned on all sides, working in batches if necessary. Add meat to the slow cooker.



- Using a large saucepan over medium heat, melt butter. Add bell pepper and onion; sauté until soft. Add garlic and cook for 1 more minute. Remove from heat.
- Add the tomato sauce, diced tomatoes, barbecue sauce, brown sugar, and white vinegar. Mix until well combined. Pour sauce over ribs.



- Cover and cook on low for 6-8 hours (recommended) or high for 3-4 hours, meat should be tender when done. Be sure the internal temperature reaches at least 145°F before serving.
- Chop the ribs into small pieces, then serve over mashed potatoes or rice. Smother with the tomato sauce from the crockpot and add freshly chopped parsley.

Frequently Asked Questions
1. Do I need to brown the ribs before slow cooking?
While not mandatory, browning the ribs in a skillet before adding them to the slow cooker enhances their flavor by creating a caramelized crust. This step is optional and based on personal preference.
2. Should I add liquid to the slow cooker?
Yes, adding a small amount of liquid such as broth, barbecue sauce, or a marinade helps keep the ribs moist during cooking and prevents them from drying out. The liquid also creates a flavorful base for the ribs.

3. Can I cook frozen boneless pork ribs in a slow cooker?
It’s best to thaw frozen pork ribs before placing them in the slow cooker for even cooking and to ensure food safety. Cooking from frozen can lead to uneven results and increase the risk of bacteria growth.
4. How do I know when the ribs are done?
Boneless pork ribs are fully cooked when they reach an internal temperature of 145°F (63°C). For a more tender texture, cook them slightly longer to an internal temperature of 190–205°F (88–96°C).

FAQ
5. Can I make these ribs ahead of time?
Yes! Slow cooker boneless pork ribs can be cooked ahead and stored in the fridge for up to 3–4 days. Reheat them in the oven or microwave with a little extra sauce to keep them moist.
6. Can I cook vegetables alongside the ribs?
Absolutely! Vegetables like carrots, onions, and potatoes can be added to the slow cooker with the ribs. They’ll absorb the delicious flavors of the sauce and ribs as they cook.

7. What sides pair well with slow cooker boneless pork ribs?
Classic sides include mashed potatoes, coleslaw, corn on the cob, baked beans, or roasted vegetables. A simple green salad or dinner rolls also make great accompaniments.

Storage
Refrigeration:
Allow the ribs to cool completely before storing. Place them in an airtight container or wrap them tightly in aluminum foil or plastic wrap. Store in the refrigerator for up to 3–4 days. For best results, keep any leftover sauce or cooking juices to reheat with the ribs to maintain their moisture and flavor.
Freezing:
To freeze, place the cooled ribs in a freezer-safe container or heavy-duty freezer bag. If possible, separate individual portions for easy reheating. Pour any remaining sauce over the ribs to prevent freezer burn and enhance flavor. Label the container or bag with the date and freeze for up to 2–3 months.

Slow Cooker Boneless Pork Ribs

Slow Cooker Boneless Pork Ribs are a delicious and effortless way to enjoy tender, flavorful meat without much hands-on time in the kitchen. These ribs are perfect for soaking up rich marinades or savory sauces as they cook low and slow, resulting in melt-in-your-mouth goodness.
Ingredients
- 2 ½ - 3 pounds boneless country style pork ribs
- Vegetable oil
- Salt
- Pepper
- 2 tablespoons butter
- 1 green bell pepper, chopped
- ½ cup yellow onion, chopped
- 1 teaspoon garlic, minced
- 1 (29-ounce) can tomato sauce
- 1 (28-ounce) can diced tomatoes
- 1 cup barbecue sauce
- 3 tablespoons brown sugar
- 3 tablespoons white vinegar
- Chopped parsley for garnish
Instructions
- • Spray a 6-quart or bigger slow cooker with cooking spray.
- In a large pan, add enough vegetable oil to cover the bottom of the pan. Heat over medium heat. Season the top of the ribs with salt and pepper. Add ribs to the pan and sear until lightly browned on all sides, working in batches if necessary. Add meat to the slow cooker.
- Using a large saucepan over medium heat, melt butter. Add bell pepper and onion; sauté until soft. Add garlic and cook for 1 more minute. Remove from heat.
- Add the tomato sauce, diced tomatoes, barbecue sauce, brown sugar, and white vinegar. Mix until well combined. Pour sauce over ribs.
- Cover and cook on low for 6-8 hours (recommended) or high for 3-4 hours, meat should be tender when done. Be sure the internal temperature reaches at least 145°F before serving.
- Chop the ribs into small pieces, then serve over mashed potatoes or rice. Smother with the tomato sauce from the crockpot and add freshly chopped parsley.
Notes
What Equipment do I need:
Storage
Refrigeration: Allow the ribs to cool completely before storing. Place them in an airtight container or wrap them tightly in aluminum foil or plastic wrap. Store in the refrigerator for up to 3–4 days. For best results, keep any leftover sauce or cooking juices to reheat with the ribs to maintain their moisture and flavor.
Freezing:To freeze, place the cooled ribs in a freezer-safe container or heavy-duty freezer bag. If possible, separate individual portions for easy reheating. Pour any remaining sauce over the ribs to prevent freezer burn and enhance flavor. Label the container or bag with the date and freeze for up to 2–3 months.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 795Total Fat 48gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 28gCholesterol 228mgSodium 906mgCarbohydrates 30gFiber 2gSugar 24gProtein 61g