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Lip Smackin’ Ribs

No matter what time of year you eat them, these ribs taste like summer. It's feel-good food! —Ron Bynaker, Lebanon, Pennsylvania
  • Total Time
    Prep: 20 min. Cook: 6 hours
  • Makes
    8 servings


  • 3 tablespoons butter
  • 3 pounds boneless country-style pork ribs
  • 1 can (15 ounces) tomato sauce
  • 1 cup packed brown sugar
  • 1 cup ketchup
  • 1/4 cup prepared mustard
  • 2 tablespoons honey
  • 3 teaspoons pepper
  • 2 teaspoons dried savory
  • 1 teaspoon salt


  • In a large skillet, heat butter over medium heat. Brown ribs in batches; transfer to a 5-qt. slow cooker. Add remaining ingredients. Cook, covered, on low 6-8 hours or until meat is tender.
Nutrition Facts
1 serving: 474 calories, 20g fat (8g saturated fat), 109mg cholesterol, 1117mg sodium, 43g carbohydrate (40g sugars, 1g fiber), 31g protein.

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Average Rating:
  • Nellie
    Oct 4, 2019

    Today I tried this recipe for the first time and surely can say - amazing! I used a little bit fewer ingredients, but anyway I enjoyed the taste :) So, thank you! Also, I like to cook the ribs on a charcoal grill, that have found on Maybe it will be useful for you too.

  • FrankieMarie
    Sep 2, 2019

    I followed the recipe exactly the first time and would rate it 4 stars. I found it a bit sweet and too much of a ketchup taste. The second time I reduced the sugar and ketchup to 3/4 cup each and added 1 teaspoon of Worcestershire sauce. I also blended the ingredients in a bowl before pouring it over the ribs, rather than adding the ingredients one by one to the ribs in the slow cooker. The sauce clings nicely to the ribs. I gave this version 5 stars.

  • BilliePock
    Jan 16, 2018

    These are delicious. I used coconut sugar instead of brown sugar. They were easy to make and have ready for dinner after work..

  • barnkitty
    Aug 13, 2017

    This recipe made a good rib and were easy to make. I lightly sprinkled the ribs with seasoned salt and cracker pepper while browning, and used dark brown sugar in the sauce. I only had dried, ground savory, so used 1/2t of that and 2t of pepper. We added some cut up potatos on top of the ribs during the last hour (we cooked on high for 3 hours) and ate those mashed, topped with the sauce. The meat was moist, melt-in-your-mouth tender and delicious.

  • dschultz01
    Jul 24, 2016

    These were very good. The sauce was excellent! Just have to be careful not to cook them too long. I cut the recipe in half, and they were slightly overcooked after only 2.5 hours in the crockpot.

  • zegunism
    Jul 10, 2016

    No comment left

  • KimandTommy
    Dec 10, 2015

    Just ok to me.

  • mkaskela
    Jul 22, 2015

    Turned out wonderfully! I used thyme instead of savory though just because that's what I had on hand.

  • asnunez
    Jun 23, 2015

    These were just okay. Nothing to write home about. WAY TOO SWEET! I do however wonder where a person can find the recipe for the veggies that are pictured in this plate! They look AMAZING!

  • luigimon
    Dec 13, 2014

    I halved the recipe because it's just me. These are so good! The sauce was wonderful and the ribs were tender....perfect cut of meat for this recipe.