Rustic Slow Cooker Country-Style Pork Ribs
Rustic country-style pork ribs are easy to prepare and will reward you with melt-in-your-mouth tenderness and rich flavors.
Rustic country-style pork ribs are easy to prepare and will reward you with melt-in-your-mouth tenderness and rich flavors.
- 3 cups water
- 1/4 tsp ground nutmeg
- 3 tbsp cornstarch
- 1/2 tsp ground black pepper
- 1/2 tsp ground ginger
- 2 tbsp cooking oil
- 4 lbs country-style pork ribs
- 3 yellow onions ((quartered and sliced about 1/4-inc
- 4 cloves ((finely chopped))
- 1 1/2 tsp kosher salt ((plus more to taste))
- a pinch of ground allspice
- 1/2 tsp dried marjoram
- 3 tbsp cold water
- Carbohydrate 2.06563471232127 g
- Cholesterol 223.772235866667 mg
- Fat 40.323103595744 g
- Fiber 0.112233331810283 g
- Protein 58.5258561745663 g
- Saturated Fat 13.265657455918 g
- Serving Size 1 1 serving (439g)
- Sodium 195.878647967936 mg
- Sugar 1.95340138051099 g
- Trans Fat 3.49756421867693 g
- Calories 621 calories
Step-by-step
- Trim excess fat from the ribs if necessary. Season with a little bit of salt and pepper and set aside.
- Heat cooking oil in a non-stick pan over high heat. Add half of the ribs and sear for 4 minutes. Flip and continue searing for another 4 minutes, or until nicely browned. Transfer the browned ribs to the slow cooker and continue browning the other half of the ribs. Transfer to the slow cooker.
- Add the onions to the same the skillet. There should be plenty of oil and fat left in the pan, but if not, add another tablespoon of oil. Saute until deep golden brown, constantly stirring, about 3-5 minutes.
- Add the garlic and continue cooking for another 30 seconds.
- Add the water, salt, pepper and the rest of the seasonings. Bring to a simmer. Taste and adjust for salt. The liquid should be salted just right.
- Pour the contents of the pan into the slow cooker over the ribs. Stir to distribute the ingredients evenly.
- Set the slow cooker to low and cook for about 4-5 hours or until the pork ribs are fork-tender. You can also cook the meat on high for 2-3 hours.
- Once the meat is tender, check for salt and seasonings again and adjust if needed.
- If you want the liquid thickened, now is the time to do it. Carefully remove the ribs from the slow cooker and set aside. Dissolve three tablespoons of cornstarch in three tablespoons of cold water. Add the cornstarch to the slow cooker and stir well. Let simmer for about 20 minutes until desired thickness is achieved. If needed, add more cornstarch.
- Return the ribs to the slow cooker and keep on 'warm' until ready to serve.
- Serve with with rice, mashed potatoes, potato pancakes, pasta or other favorite side dish.
Swapping water for low-sodium chicken or pork broth fundamentally alters the cooking liquid by building a savory base that plain water simply cannot achieve. Searing four pounds of pork ribs in batches over high heat is crucial because crowding the pan drops the temperature too quickly and leads to steaming rather than the desired Maillard reaction. Brown the meat until a deep crust forms, which takes about four minutes per side, locking in moisture before the protein transfers to the slow cooker for four to five hours on low. Cooking onions until deeply golden before adding minced garlic prevents the garlic from burning and turning bitter during the quick thirty-second sauté.
Thickening the braising liquid requires a slurry made from equal parts cornstarch and cold water, which prevents clumping when introduced to hot liquids. Whisk this mixture directly into the simmering sauce and allow it to cook for twenty minutes so the cornstarch cooks out its raw flavor and achieves a glossy finish. When scaling this preparation up or down, maintain the ratio of aromatics and spices relative to the meat volume, but monitor the liquid level so the slow cooker does not boil dry or flood the ingredients.
Pork shoulder cuts, which country-style ribs typically derive from, contain abundant connective tissue that breaks down completely during extended moist-heat cooking. This collagen melts into gelatin, creating a rich mouthfeel in both the meat and the resulting sauce. Shredding any leftover meat allows it to absorb more of the resting juices while cooling down completely on the counter before storage.
Storing the cooked meat submerged in its sauce inside an airtight container in the refrigerator for up to four days preserves moisture and deepens the flavor profile. Reheating these leftovers gently on the stovetop over medium-low heat or folding the shredded pork into fresh preparations like fried rice or tacos makes second-day meals remarkably simple.
