Slow-Cooker Country-Style Ribs and Potatoes

Is there anything a slow cooker can’t do? From hearty beef stew to Crockpot lava cake, a slow-cooker recipe exists for just about every meal. When cold weather rolls around, my slow cooker takes a permanent place on my countertop, ready to make recipes that require minimal prep, such as slow-cooker country-style ribs and potatoes.

For this recipe, the most you’ll do is chop potatoes, carrots and onions and sprinkle on some seasoning, then let the slow cooker do all the heavy lifting. The shortcut gravy, made with condensed cream of mushroom soup, ensures each bite packs in moist, tender and juicy flavor. Slow-cooker pork ribs with potatoes and carrots is comfort food with a capital C—something to make on the coldest of wintry days or any time you need an effortless, hearty meal.

What are country-style ribs?

Despite their name, country-style ribs don’t actually come from rib meat. Instead, they are a cut of pork from the shoulder or the blade end near the shoulder. This muscular and meaty cut is marbled with fat, making it ideal for low-and-slow cooking. Bone-in country-style ribs actually contain pieces of the scapula or shoulder blade rather than rib bones.

Ingredients for Slow-Cooker Country-Style Ribs and Potatoes

• Boneless country-style pork ribs: This recipe calls for 2 pounds of boneless country-style ribs.
• Seasonings: The ribs are seasoned simply with salt and pepper.
• Vegetables: Potatoes, carrots, celery and onion add flavor and heartiness to this slow-cooker country-style ribs recipe. The best type of potatoes for a slow-cooker recipe like this one are waxy varieties, such as red potatoes or Yukon Golds, which will hold their shape better than starchy russet potatoes.
• Garlic clove: A crushed garlic clove adds a pop of pungent flavor.
• Condensed cream of mushroom soup: A can of condensed cream of mushroom soup combined with the cooking juices creates a simple and flavorful gravy.

Directions

Step 1: Slow-cook the ribs and vegetables

Sprinkle the ribs with salt and pepper, then transfer them to a 4-quart slow cooker. Add the potatoes, carrots, celery, onion, water and garlic. Cook, covered, on low until the meat and vegetables are tender, six to eight hours.

Editor’s Tip: If you have the time, sear the country-style ribs in a bit of oil in a skillet over medium-high heat on the stovetop until golden brown on all sides. Searing caramelizes the meat, adding flavor and texture.

Step 2: Make the gravy

Remove the meat and vegetables from the slow cooker, and skim the fat from the cooking juices. Whisk the soup into the cooking juices. Return the meat and vegetables to the slow cooker. Cook, covered, until heated through, 15 to 30 minutes longer.

Slow-Cooker Country-Style Ribs and Potato Variations

• Add more vegetables: Try adding different veggies, such as sweet potatoes, turnips or mushrooms, to the slow cooker.
• Sprinkle on more seasoning: Pack in more flavor by sprinkling the ribs with Hungarian paprika, smoked paprika, cayenne pepper or a pork seasoning blend.

How to Store Slow-Cooker Country-Style Ribs and Potatoes

Transfer any leftovers to an airtight container and refrigerate for up to four days.

How do you reheat country ribs with potatoes?

The best way to reheat slow-cooker pork ribs with potatoes and carrots is in the oven. Transfer the meat and vegetables to a baking dish and add a splash of water or chicken broth. Cover with foil, then heat in an oven preheated to 300°F until warmed through, 15 to 20 minutes.

Slow-Cooker Country-Style Ribs and Potato Tips

Can you use another cut of pork for this recipe?

You can make this slow-cooker pork ribs with potatoes recipe with pork shoulder, short ribs or bone-in country-style ribs.

What else can you serve with slow-cooker country-style ribs and potatoes?

The best sides to pair with slow-cooker pork ribs, potatoes and carrots include buttermilk biscuits or dinner rolls to soak up any leftover gravy, as well as something green, such as roasted Brussels sprouts, broccoli or snap peas.