Super Easy Country-Style Ribs

Name: Super Easy Country-Style Ribs
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: 4 servings.
Cuisine: Comfort Food Dinner Recipes, Comfort Food Recipes
Ingredients: 1-1/2 cups ketchup; 1/2 cup packed brown sugar; 1/2 cup white vinegar; 2 teaspoons seasoned salt; 1/2 teaspoon liquid smoke, optional; 2 pounds boneless country-style pork ribs

Growing up, our mom made sweet, tangy, smoked country style ribs. How I loved coming home from church to the delicious aroma as soon as I walked through the door. —Stephanie Loaiza, Layton, Utah

Ingredients

1-1/2 cups ketchup
1/2 cup packed brown sugar
1/2 cup white vinegar
2 teaspoons seasoned salt
1/2 teaspoon liquid smoke, optional
2 pounds boneless country-style pork ribs

Directions

In a 3-qt. slow cooker, mix ketchup, brown sugar, vinegar, seasoned salt and, if desired, liquid smoke. Add ribs; turn to coat. Cook, covered, on low 5-6 hours or until meat is tender.
Remove pork to a serving plate. Skim fat from cooking liquid. If desired, transfer to a small saucepan to thicken; bring to a boil and cook 12-15 minutes or until sauce is reduced to 1-1/2 cups. Serve with ribs.
To make ahead: In a large airtight container, combine ketchup, brown sugar, vinegar, seasoned salt and, if desired, liquid smoke. Add pork; seal bag and freeze. To use, place container in refrigerator 48 hours or until ribs are completely thawed. Cook as directed.

Nutrition Facts

6 ounces cooked pork: 550 calories, 21g fat (8g saturated fat), 131mg cholesterol, 2003mg sodium, 51g carbohydrate (51g sugars, 0 fiber), 40g protein.

Reviews

Click stars to rate

Average Rating:

Shelly

Jan 9, 2020

I have verrrrrrrry picky eaters in this house and they absolutely LOVE this recipe, plus it's unbelievably easy to make. 5 stars from us!
Gina

Oct 25, 2019

I have made these twice before, and I have to say, is, these are fantastic!! This is my husband's favorite rib recipe. I usually prepare the marinade, take a rack of frozen ribs, and marinate them overnight in the refrigerator,then cook in the crockpot. I followed the recipe to a T and they come out perfectly every time. Thank you for this terrific recipe! ??
sweetldy

Aug 6, 2019

My mother and I use the recipe she sound back in 1959 which called for Hunts tomato sauce instead of catch-up and added a can of pineapple chunks undrained. It is wonderful
santa45

Nov 20, 2018

I sure was looking forward to these
Aamir

Oct 18, 2018

Can’t wait to try some of these recipes, I was just wondering how well they freeze? I want to meal prep on Sunday for my lunches for work through out the week.
christine1216

Feb 3, 2018

8/2017. Wow...so good. Very tasty! 02/04/18...made this again and I always make in crock pot on high for 5/6 hours. I couldn't find boneless at the time. The meat falls off the bone. I use all ingredients and add garlic and they are so good. I'm making again and again. People do not freeze unless You are making ahead of time and Do Not put Frozen in crock pot!!!! Thaw out in refrigerator first, then place in crock pot or Dutch oven pot which ever you are you using. I use a Crock-Pot. Alot of people have large families or a party to prepare for. That all it's saying. ??
eeezeeg28

Jan 20, 2018

This sounds so GOOD, gotta try. I'd like to comment on 'commenter' mich1dan2eli3, they're noting unthaw. un mean NOT or NO, thaw means to soften. Something frozen, if you are unthawing, you are freezing. Thanks for your time.
fhquilting

Jan 18, 2018

very good! I covered the bottom of the slow cooker with a sliced onion and laid the ribs and sauce over the top.Wow! what a treat!
jderck

Jan 17, 2018

I am having a good laugh over all of the comments about freezing this. The recipe clearly states "To Make Ahead" in bold letters and states to thaw in the frig for 48 hours before actually cooking it. That means if you want to prepare the meat well in advance. Otherwise just follow the directions and rate it based on following the recipe as written! ??
Gertiesmom

Aug 25, 2017

I made these exactly as written and after 6 hours on low the meat was still tough. I transferred everything to a Dutch oven and simmered on the stovetop for about an hour which actually worked to my advantage. The liquid reduced and became thick enough that I didn't need to take the extra time to make the sauce. My husband and I both liked the flavor and the recipe is very easy. I will make again but adjust the cook time and temperature.