This is one of the easiest, and most delicious Country Rib recipes you're gonna come across...I promise. Maple syrup and Sriracha give a nice, yet mild sweet-and-spicy flavor to the boneless ribs.
There's a little bit of sweet heat on these tender braised pork 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!
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 smoked Gouda grits and so I've included that in the recipe card below.
These sweet and spicy slow cooker ribs are usually ready in about 4-6 hours.
What are Country style ribs?
Country ribs are pork ribs that come from the chuck, or shoulder area of the pig. Sometimes they include the "bone", (which is technically the shoulder blade) or boneless.
I've used both in this recipe and either way, they come out tender and delicious!
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.
- Whether you use bone-in or boneless country ribs, the meat is gonna cut and shred beautifully!
- If you want a "rib" presentation on your plate, use tongs and gently remove the rib and plate it; if you're serving a larger group, cut the ribs into bite-sized pieces then plate
- 8 ribs feeds 2-3 people, depending upon whom you're feeding! At our house, when I serve these sweet heat country ribs with a salad and grits, it feeds the husband, me and my daughter.
- If you're in a quandry about how many packages to buy, buy two; you can always reheat or shred and make sandwiches...plus that, most men I know will eat about 3 of these meaty ribs
- Southern Potato Salad
- Orange Glazed Carrots
- No Mayo Coleslaw
- Sweet Chipotle Corn Casserole
- Creamy Creole Coleslaw
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!