This is one of the easiest, and most delicious rib recipes you're gonna come across...I promise. There's a little bit of sweet heat on these tender braised ribs and they are easy peasy with one-pan-clean-up!
I first made this recipe on the stove top, but I wanted an easier recipe so I adjusted the cooking method for a slow cooker. I am so glad I did! This is probably one of the best rib recipes you'll come across! Maple syrup and Sriracha gives a nice mild sweet and spicy flavor to the boneless ribs.
You'll love this recipe!
- Easy-to-make and easy-clean up!
- Hearty, flavorful and delicious: the flavor combination is unbelievable!
Here's what you'll need!
How to make it:
Not much to say here...put all the ingredients in the slow cooker, whisk it together, add the ribs, and cook about 4-6 hours.
I usually serve these with Gouda grits and so I've included that in the recipe card below.
Are there other names for Country Style ribs?
Different grocers often label country style ribs as Boneless Country Style, Country Style or Chuck Ribs.
What is Sriracha sauce?
Sriracha sauce, also known as "rooster sauce" is a hot chili sauce supposedly developed in Sri Racha, Thailand. It is a red pepper sauce that ranks between 1,000-2,500 SHU (Scoville Heat Units) on the Scoville Heat Index. To give you an idea of the degree of heat, Tabasco sauce ranks on the SHU between 2,500-5,000 on the Scoville index.
If you make this recipe, please leave a rating and comment below! I love to hear from you!
Sweet Heat Country Ribs
- 3 lbs. country ribs
- 4 cups beef stock
- 3 tablespoons Sriracha sauce also known as rooster sauce
- 1 cup barbecue sauce
- 3 oz. tomato paste
- ½ cup maple syrup
- 1 tablespoon marjoram
- 1 teaspoon garlic powder
- 1 cup grits
- 1 cup heavy cream
- 6 oz. Gouda cheese shredded
- salt and pepper
- Whisk all ingredients together in slow cooker
- Add ribs; cover and cook 4-6 hours
Grit Preparation (makes 4 servings)
- Shred cheese and set aside
- Bring 2 cups of water to boil
- Add 1 cup quick cooking grits (not instant grits) to boiling water
- Add 1 cup of cream to grits; combine well
- Add shredded Gouda cheese; stir well; season to taste with salt and pepper; reduce heat to simmer and cover until ready to serve
- This recipe is based on 3 lbs. of boneless country ribs, which is about 8 ribs. If you use more ribs, add more broth--enough to cover the ribs in the cooker.
- Got questions or comments? Leave a comment on the webpage!
♥ If you make this recipe, please leave a comment and rating! I love to hear from you!