A Tender Tribute to Family and Flavor
Jump to RecipeThis recipe holds a special place in my heart. It’s a mix of memories and flavors that brings together my upbringing and the influence of my birth mom (I was adopted but met my birth mother later in life), who first introduced me to this gem. While most folks think of ribs as grill or smoker fare, these country-style BBQ ribs break the mold by slow-cooking their way to perfection in either a crockpot or the oven. This dish is a perfect Sunday dinner, cozy and packed with love. Let’s get cooking!
Country Style BBQ Ribs Recipe
Course: Crock Pot, EntreeCuisine: BBQWhile most folks think of ribs as grill or smoker fare, these country-style BBQ ribs break the mold by slow-cooking their way to perfection in either a crockpot or the oven. This dish is a perfect Sunday dinner, cozy and packed with love. Let’s get cooking!
Ingredients
1 boneless pork ribs family pack
2–3 bottles of Guinness beer
1 onion, coarsely chopped
Garlic powder, to taste
Chili powder, to taste
Cumin powder, to taste (add more if you’re after that smoky vibe)
2–3 Tbsp maple syrup
Cayenne pepper, to taste (optional, for a little kick)
1 bottle Sweet Baby Ray’s BBQ Sauce
Directions
- Prep Time: If you’re using the oven, preheat it to 350°F. Grab a large roasting pan (or your trusty crockpot, if that’s more your style). Scatter the chopped onion across the bottom of the pan—it’s your flavor-packed foundation.
- Layer your ribs on top of the onions and generously season them with garlic powder, chili powder, cumin, and cayenne (if you’re feeling bold). Drizzle the maple syrup over the ribs and massage the seasonings in to create a simple rub. Let the ribs sit for 10–15 minutes to soak in all that goodness.
- Pour the beer into the pan, making sure the ribs aren’t completely submerged (they should peek out like happy little islands). Cover the pan with foil and pop it in the oven for 2–3 hours. If you’re using a crockpot, cook the ribs on low for 6–8 hours or on high for 4–5 hours.
- Once the ribs are tender and cooked through, remove them from the oven. Drain off about 75% of the liquid—you want enough to keep things juicy but not soupy. Pour in the BBQ sauce and toss the ribs until they’re thoroughly coated. Give one a quick taste test (chef’s privilege!) and adjust the seasoning or sauce if needed.
- Place the ribs back in the oven, uncovered, for another 30 minutes. This step lets the sauce thicken and coat the ribs beautifully. Trust me, it’s worth the wait!
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Serve It Up
These ribs pair perfectly with creamy mashed potatoes and a fresh veggie side or salad. The rich, tender meat and sweet-spicy BBQ sauce combo will have everyone licking their plates clean.
Pro Tips:
- Crispier Edges? After saucing, broil the ribs for a few minutes at the end to get some crispy caramelized edges.
- Extra Sauce Fans? Heat up more BBQ sauce on the side for dipping.
Tell me how your ribs turned out, or share your own tweaks to this recipe. Did you try a different beer? Add a spicy twist? I’d love to hear about your culinary experiments. Enjoy!