I am really loving slow cooker recipes right now. There are nights that are crazy with my kids. We have scouts, swim team, driving school (can’t believe I am old enough to have a son who is close to driving), parent teacher conferences, etc. going on. So I have been relying on my slow cooker to help me out on those busy nights. One of my favorite items to make is country style boneless ribs. It is one way my family will eat pork.
I can mix this one up right before the kids come home from school and our crazy evening begins. Or even get in ready in the morning and place my crock pot insert in the fridge until it is time to get the ribs cookin’. Then when dinner time rolls around I am already to go. If you choose to serve over rice, I like to cook up a big batch in my rice cooker. Then I place the cooled rice in bags and freeze them. The day I need rice for a meal, I thaw it and just reheat at mealtime.
You can skip the searing part at the first of the recipe if you are in a hurry, but it helps add flavor to the dish and seal in the juices.
- 2 Tbsp butter
- 2 Tbsp canola oil
- 2½-3 pounds boneless Country Ribs
- 1.25 ounce packet Ranch Dressing Mix
- 1½ cups ketchup
- 3 tablespoons yellow mustard
- 4 tablespoons Worcestershire sauce
- 2 tablespoons white vinegar
- 1½ tablespoons lemon juice
- ¼ cup brown sugar
- 2 Tbsp cornstarch
- 2 Tbsp water
- Place the butter and oil in a skillet. Heat over medium heat until butter is melted.
- Season ribs with salt and pepper and place in the skillet.
- Brown ribs on all sides. Remove from skillet and place in the slow cooker and sprinkle with the ranch dressing mix.
- In a bowl, combine the ketchup, mustard, Worcestershire sauce, vinegar, lemon juice, and brown sugar. Once blended pour over the ribs in the slow cooker.
- Cover and cook on high for 4 hours.
- Carefully remove cooked ribs from the crock pot. They will be very tender.
- In a small bowl, mix together the cornstarch and water until well blended. Add cornstarch mixture to the sauce remaining in the slow cooker. Stir in to thicken sauce. Serve ribs with sauce. Can be served over cooked rice.
Recipe adapted from Picky Palate.