Country Style BBQ Ribs – No barbecue grill needed to make these tender, juicy,” fall -off –the- bone” BBQ Country Style Ribs. Let the Crockpot (or the Instant Pot) do the work for you. No fuss or mess, just delicious summer BBQ flavor any time of the year.
You don’t need to fire up the BBQ in order to have melt-in-your-mouth BBQ ribs. These ribs start with a dry rub, with just the right balance of sweet and spicy , and your favorite BBQ sauce. They are slow cooked (or pressure cooked) assuring the juiciest most tender ribs, and finished off with a few minutes in the oven for some browning/caramelizing that makes for that perfect barbecue sticky glaze.
Ideal for any summer party, busy weeknights, or anytime you have a craving for insanely good BBQ ribs
What are Country -Style Ribs?
Country- style ribs, sometimes called “Pork Loin Country Style Ribs” don’t actually come from the ribs, they are cut from the blade end of the pork loin close to the shoulder. They have a similar taste and texture to traditional ribs. You’ll find them sold as bone-in or boneless, either will work for this recipe.
Why I love Country -Style Pork Ribs
They have more meat! (than baby back ribs) and are easier to eat (in my opinion) . No bib wearing or finger licking necessary (unless you want to), a fork works perfectly!
Don’t Skip the Final Step
To take these BBQ Country Ribs to the next level, I highly recommend finishing the cooking process by placing ribs (with some extra BBQ sauce) in the oven for about 5-8 minutes. The sauce will become a bit caramelized and the edges of the ribs will get a nice char. Oh so perfect!
- 2 ½-3 lbs. Country Style Pork Ribs (sometimes called “Pork Loin Country Style Ribs”) bone-in or boneless
- ¾ cup beef broth (or water)
- ½ cup BBQ sauce, divided (plus more for serving)
- 1 Tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- ¼ tsp cayenne pepper (optional)
- Combine the dry rub ingredients (brown sugar, garlic powder, onion powder, cumin, paprika, salt, pepper and cayenne) together in a small bowl. Apply rub evenly on both sides of the meat. Lightly pat so dry rub sticks to meat. Set aside.
- Pour beef broth into the Crockpot and add the Country Style Ribs. Pour the BBQ over the ribs to cover meat.
- Cover Crockpot and let cook on high 3-4 hours or low for 6-7 hours.
- About 10-15 minutes before you are ready to serve ribs preheat oven to broil (400 F ) and line a sheet pan with aluminum foil or a silicone baking mat.
- Open the Crockpot and transfer the ribs (carefully with tongs or a slotted spoon, the meat will be very tender) to the prepared sheet pan, discarding any cooking liquid.
- Brush the top side of ribs with BBQ sauce and broil for about 8- 10 minutes, until the ribs have become browned and BBQ sauce is caramelized.
- Combine the dry rub ingredients (brown sugar, garlic powder, onion powder, cumin, paprika, salt, pepper and cayenne) together in a small bowl. Apply rub evenly on both sides of the meat. Lightly pat so dry rub sticks to meat. Set aside.
- Pour beef broth into the Instant Pot and add1/4 cup BBQ sauce. Mix thoroughly. Add the Country Style Ribs to the bottom of the pot (trying not to overlap too much). Pour the remaining ¼ cup BBQ sauce over the ribs to cover meat.
- Secure/Lock the lid and set the Pressure release to sealing. Select the Manual setting and set the cooking time to 30 minutes.
- Let the pressure release naturally for 15 minutes. While the pressure is releasing, preheat oven to broil (400 F ) and line a sheet pan with aluminum foil or a silicone baking mat.
- After pressure has released for 15 minutes, move the Pressure Release to Venting/Quick Release and allow any remaining steam to be removed. Open the Instant Pot and transfer the ribs (carefully with tongs or a slotted spoon, the meat will be very tender) to the prepared sheet pan, discarding any cooking liquid.
- Brush the top side of the ribs with BBQ sauce and broil for about 5- 8 minutes, until the ribs have become browned and BBQ sauce is caramelized.
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