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Super Easy Country-Style Ribs

I'm a die-hard rib fan. When we were growing up, our mom made these for us all the time, and we still can’t get enough of them. —Stephanie Loaiza, Layton, Utah
  • Total Time
    Prep: 10 min. Cook: 5 hours
  • Makes
    4 servings


  • 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


  • 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; cover 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.

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  • JCV4
    Sep 1, 2020

    This is a super easy and tasty recipe! Especially good to make when it's hot outside and you don't want to add to the heat index by turning on the grill!

  • 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. 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! ??