Ingredients
3 to 3 1/2 pounds boneless country-style pork ribs
1 cup barbecue sauce (your favorite store-bought or homemade)
1/2 cup apple cider vinegar
1/4 cup brown sugar, packed
Optional: kosher salt and freshly ground black pepper, to taste, if your barbecue sauce is very mild
Directions
Pat the boneless country-style pork ribs dry with paper towels. If desired, lightly season them with a bit of salt and pepper, especially if your barbecue sauce is on the sweeter side and not very salty.
In a medium bowl, whisk together the barbecue sauce, apple cider vinegar, and brown sugar until the sugar is mostly dissolved and the mixture is smooth. This simple blend creates a balance of sweet, tangy, and smoky flavors that will concentrate as it cooks.
Place the pork ribs in the slow cooker in an even layer, overlapping only as needed. Pour the sauce mixture evenly over the ribs, turning them once with tongs to ensure they’re well coated.
Cover and cook on LOW for 7 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the ribs are very tender and easily pull apart with a fork. The low-and-slow option will give you the most succulent texture, as the connective tissue has more time to break down.
Once cooked, taste the sauce and adjust seasoning if needed, adding a pinch of salt or a splash more vinegar to brighten it. If you’d like a slightly thicker sauce, transfer some of the cooking liquid to a small saucepan and simmer it on the stove for 5 to 10 minutes until reduced, then pour it back over the ribs.
Serve the ribs hot, spooning plenty of sauce over the top. They’re best enjoyed right away, but leftovers reheat beautifully and can be repurposed into sandwiches or tacos.
Variations & Tips
Because this recipe is so streamlined, it’s easy to adapt it to your own kitchen and preferences. For a smokier, more barbecue-forward profile, choose a sauce with hickory or mesquite notes and add a teaspoon of smoked paprika to the sauce mixture. If you lean toward Carolina-style flavors, swap half of the barbecue sauce for mustard-based barbecue sauce and increase the apple cider vinegar slightly for more tang. For a sweeter, more family-friendly version, use a honey or brown sugar barbecue sauce and reduce the vinegar by a tablespoon or two. You can also introduce gentle heat by stirring in a teaspoon of crushed red pepper flakes or a tablespoon of hot sauce. If you’d like to add a vegetable element directly to the slow cooker, nestle thick-sliced onions underneath the ribs; they’ll soften and soak up the sauce, adding both sweetness and texture. Finally, if you prefer a leaner dish, trim any large, visible pieces of fat from the ribs before cooking—just don’t remove all of it, as that bit of fat is what keeps the meat moist and flavorful during the long, slow cook.
