When I need a sweet, easy BBQ recipe for hosting family or friends, these Southern Crock Pot Country Style Ribs are always a great choice.
The tangy, sweet, and slightly smoky Southern mustard BBQ sauce makes every bite unforgettable and perfect for sharing.
Gina’s Notes For Making Crock Pot Country Style Ribs
This recipe delivers tender, fall-apart pork smothered in a bold, tangy-sweet Southern mustard BBQ sauce that’s always a hit at Sunday suppers, potlucks, or casual family meals. It’s an easy recipe and nearly hands-off, just a few minutes of prep, and the slow cooker does the work. It’s also ideal for busy hosts because it uses inexpensive staples and offers flexible spice levels. For stress-free entertaining, you can prepare the rub or sauce a day ahead and customize the heat to suit your guests. Pair these with sides like Apples and Bourbon Baked Beans or Southern Style Crock Pot Green Beans for a complete comfort meal.
Quick Recipe Tips Before You Get Started
Important prep tips before starting the recipe:
- Letting the ribs rest in the fridge with the spice rub for an hour really boosts the flavor.
- Slice the onions ahead of time and store them in the fridge so prep is fast in the morning.
- Use a 6-quart slow cooker for even cooking; avoid overcrowding for best results.
Common Mistakes When Making This Recipe
- Don’t overcook. Country-style ribs can dry out if left too long on high heat. Stick to low for 4 to 5 hours.
- Skipping the rub marination can result in less flavorful meat.
- Avoid lifting the lid too often while cooking, as it releases heat and moisture.
Ingredient Tips
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Boneless country-style pork ribs: Look for pork shoulder/butt ribs for best flavor. You can substitute bone-in if preferred, adding about 30 minutes to the cook time.
- Brown sugar: Adds depth and balances the tangy mustard sauce. Dark brown sugar gives an even richer flavor.
- Smoked paprika: Provides a smoky depth. If you only have regular paprika, add a drop of liquid smoke.
- Cayenne pepper: Gives a gentle heat. Adjust or omit if serving kids or spice-sensitive guests.
- Yellow mustard and honey: These create the signature Southern-style mustard BBQ sauce. Use a standard yellow mustard or make your own Homemade Yellow Mustard for an even fresher flavor. Warm the honey slightly so it blends smoothly into the sauce.
- Apple cider vinegar: Balances sweetness with tang. White vinegar works in a pinch.
- Chicken broth: Keeps the sauce silky and adds extra depth.
It’s optional. I usually skip searing for simplicity, but searing can add a nice caramelized flavor if you have time.
How To Make Crock Pot Country Style Ribs
Make the Spice Rub & Season the Ribs
In a small bowl, mix the brown sugar, smoked paprika, salt, onion powder, ground mustard, black pepper, garlic powder, and cayenne pepper. I like to take a minute to really blend it well so each bite of rib gets that perfect seasoning.
Rub the spice mix all over the ribs. For the best flavor, I let them sit in the fridge for about an hour. If you’re short on time, you can skip the wait and go straight to cooking.
Add Ribs to the Slow Cooker and Cook
Spray the slow cooker with cooking spray and scatter the sliced onions on the bottom. This gives the ribs a flavorful base to cook on.
Lay the seasoned ribs on top of the onions. Cover and cook on low for 4 hours, until the ribs are tender and juicy.
Make the Southern Mustard BBQ Sauce
Whisk together yellow mustard, honey, apple cider vinegar, brown sugar, chicken broth, ketchup, Worcestershire sauce, garlic powder, salt, and a pinch of cayenne.
Divide the sauce in 1/2. You will pour 1/2 of the sauce on the pork while it cooks, and the other 1/2 we will cook in a pan to thicken the BBQ sauce for serving.
Finish and Serve
While the country-style ribs are cooking, place the other 1/2 ( about 1 1/4 cups) of the BBQ sauce in a pan. Mix 2 tablespoons of water and the cornstarch in a small bowl.
Bring the BBQ sauce up to a boil on medium-high heat. When it starts to boil, whisk the cornstarch slurry into the pan of sauce. Cook for 2 minutes and then turn down to a simmer on low heat.
Carefully remove the ribs from the slow cooker and brush them generously with the mustard BBQ sauce you thickened in the pan. Serve extra sauce on the side for dipping. These pair beautifully with cornbread, coleslaw, or baked beans, like my Slow Cooker Boston Baked Beans.
Yes, you can cook on high for about 2 to 2½ hours, but the texture will be slightly less tender than low and slow.
Variations, Substitutions, and Recipe Tips
Dietary Modifications: Swap honey with maple syrup for refined sugar-free, or use a sugar-free brown sugar substitute for lower carbs.
Flavor Enhancements: Add a splash of bourbon to the sauce for depth, or a spoonful of Dijon mustard for extra tang.
Simple Substitutions: Use bone-in ribs with a slightly longer cook time. If you don’t have smoked paprika, regular paprika with a dash of liquid smoke works.
Tips for Recipe Success: Let the ribs rest for 5 minutes after removing from the slow cooker so the juices settle. Brush on extra sauce right before serving for the best presentation and flavor. For another simple slow cooker meal, try my Crock Pot Pork Chops Hidden Valley Ranch Recipe or Carolina Southern Pulled Pork Loin.
Storage and Reheating Instructions
- Store leftovers in an airtight container in the fridge for up to 3 days. For the best flavor, store the sauce separately so the ribs stay tender.
- Freeze for up to 2 months. Wrap the ribs tightly and thaw overnight in the fridge before reheating.
- Reheat gently in a 300°F oven, covered with foil, or in the microwave in short intervals. Add a splash of broth or extra sauce to keep them moist.
Biblical Hospitality Tips For Serving Crock Pot Country Style Ribs
“Biblical hospitality stretches beyond the safe circles of friendship and invites the stranger, the outsider, and even the difficult neighbor into our space.” — Intentional Hospitality
Pull up a chair and pass the napkins because these Southern Crock Pot Country Style Ribs aren’t just dinner, they’re an invitation to radical welcome! Let your slow cooker work its magic while you work on opening your door and heart. Got a new neighbor? Know someone riding a rough patch? These fall-apart, saucy ribs are the perfect excuse to say, “Come on in, y’all.” Because sometimes, the simplest meal shared with love can spark the sweetest kind of connection.
Hostessing Tips for Open-Table Gatherings
- Hospitality as Ministry: Keep a running list of neighbors, church friends, or coworkers who might appreciate a casual ribs dinner and invite them when the slow cooker is on.
- Fellowship Over Perfection: Don’t worry about fancy plating. Serve these saucy ribs on paper plates with mason jars of sweet tea. The goal is more time laughing and swapping stories, not scrubbing dishes.
- Prep-Ahead Tip: Double the rib recipe and freeze half of the cooked meat for a stress-free future gathering.
Hospitality in Action
This week, invite someone outside your usual circle to share a casual dinner of slow-cooked ribs. Offer them a warm seat and a full plate, and let God use your table to build a bridge of love.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help! If you loved this recipe, please consider sharing what you liked about it & give it a star rating ⭐️⭐️⭐️⭐️⭐️. Star ratings help people discover my recipes online. Your support and time mean a lot to me!
Southern Crock Pot Country Style Ribs
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Ingredients
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon coarse salt
- 1 teaspoon onion powder
- ½ teaspoon ground mustard
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- 1.5 pounds boneless country-style pork ribs
- ½ cup onion, 1/4 inch thick sliced
For the Southern Mustard BBQ Sauce:
- 1/2 cup yellow mustard
- 1/3 cup honey
- ¼ cup brown sugar
- ½ cup apple cider vinegar
- 1/3 cup chicken broth
- 2 tablespoons ketchup
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon salt
- pinch cayenne pepper, optional, more if you like it spicy
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Mix Spice Rub and Season Rib Meat
- In a small bowl, stir together the brown sugar, smoked paprika, salt, onion powder, ground mustard, black pepper, garlic powder, and cayenne pepper.1 tablespoon brown sugar, 1 teaspoon smoked paprika, 1 teaspoon coarse salt, 1 teaspoon onion powder, ½ teaspoon ground mustard, ½ teaspoon black pepper, ½ teaspoon garlic powder, ⅛ teaspoon cayenne pepper
- Rub the spice mixture all over the pork ribs. For more flavor, cover and refrigerate the ribs for 1 hour.1.5 pounds boneless country-style pork ribs
Prep the Slow Cooker
- Lightly coat the inside of the slow cooker with cooking spray. Spread the sliced onion on the bottom of the slow cooker.½ cup onion
- Lay the seasoned ribs on top of the onions.
Make the Mustard BBQ Sauce
- In a medium bowl, whisk together the yellow mustard, honey, brown sugar, apple cider vinegar, chicken broth, ketchup, Worcestershire sauce, garlic powder, salt, and cayenne pepper (if using).1/2 cup yellow mustard, 1/3 cup honey, ¼ cup brown sugar, ½ cup apple cider vinegar, 1/3 cup chicken broth, 2 tablespoons ketchup, 2 teaspoons Worcestershire sauce, 1 teaspoon garlic powder, ½ teaspoon salt, pinch cayenne pepper
- Pour half of the BBQ sauce over the ribs in the slow cooker. Set the remaining half aside for thickening later.
Cook Ribs
- Cover the slow cooker and cook on low heat for 4 hours, or until the ribs are fork tender.
Thicken Remaining Sauce
- While the ribs are cooking, make a cornstarch slurry by mixing the cornstarch with 2 tablespoons of water in a small bowl or jar with a lid.
- Pour the reserved BBQ sauce into a saucepan and bring it to a boil over medium-high heat. Once it starts boiling, whisk in the cornstarch slurry. Cook for 2 minutes, then reduce heat to low and simmer for 20 minutes.1 tablespoon cornstarch, 2 tablespoons water
Serve the Ribs
- Carefully remove the cooked ribs from the slow cooker. Brush them generously with the thickened mustard BBQ sauce. Serve extra sauce on the side for dipping.
Gina’s Notes and Tips
- Letting the ribs rest in the fridge with the spice rub for an hour really boosts the flavor.
- Slice the onions ahead of time and store them in the fridge so prep is fast in the morning.
- Use a 4 to 6-quart slow cooker for even cooking; avoid overcrowding for best results.
- Don’t overcook. Country-style ribs can dry out if left too long on high heat. Stick to low for 4 to 5 hours.
- Skipping the rub marination can result in less flavorful meat.
- Avoid lifting the lid too often while cooking, as it releases heat and moisture.
Wow, these look amazing and easy to make as well. I will be making these
very soon!
Could you do this with a small pork loin roast?
Hi Jeanne, Good question. Yes, you sure can! A small pork loin roast will work beautifully in this recipe. The texture will be a little different since country-style ribs come from the shoulder and have more marbling, which makes them extra tender and juicy in the slow cooker. Pork loin is a leaner cut, so it won’t shred quite the same way, but it will still soak up that tangy mustard BBQ sauce and turn out delicious.
If you use pork loin, cook it on low for about 4 to 5 hours depending on the size, and start checking for tenderness around the 4-hour mark. Be sure it reaches an internal temperature of 145°F for safe eating. Let it rest for a few minutes before slicing so the juices stay inside.
If you’d like that melt-in-your-mouth texture, try a pork shoulder or Boston butt roast instead. It cooks down tender and gives you that classic Southern pulled pork feel that’s perfect for soaking up the sauce.