Directions
Pat the country style pork ribs dry with paper towels. This helps them brown a bit and keeps the sauce from getting too watery.
In a small bowl, whisk together the barbecue sauce, apple juice (or apple cider or water), and dry onion soup mix until well combined.
Lightly spray the inside of your slow cooker with cooking spray or rub with a little oil to make cleanup easier.
Place the pork ribs in the slow cooker in an even layer. It’s okay if they overlap a bit, but try not to stack them too high.
Pour the barbecue sauce mixture evenly over the ribs, making sure each piece gets some sauce. Use a spoon to gently turn them so they’re well coated.
Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the ribs are very tender and easily pull apart with a fork.
Once cooked, taste the sauce and adjust if needed—if it’s too tangy, you can stir in a teaspoon or two of brown sugar; if you want more zip, add a splash of vinegar or a bit more barbecue sauce.
Serve the ribs hot with plenty of sauce spooned over the top. If you’d like a slightly thicker sauce, you can transfer it to a small saucepan and simmer for a few minutes on the stove before serving.
Variations & Tips
For picky eaters who aren’t big on strong flavors, choose a mild, sweeter barbecue sauce and use water instead of apple juice so the sauce is more familiar and less tangy. You can also shred the cooked ribs with two forks and serve the meat on hamburger buns as saucy pulled pork sandwiches—kids often like it better that way. If your family enjoys a little heat, use a spicy barbecue sauce or add a pinch of red pepper flakes to the sauce mixture before cooking. For a slightly smokier flavor, add 1 teaspoon of smoked paprika (this keeps you within the spirit of a simple ingredient list while still using pantry staples). If you want to sneak in a bit more nutrition, scatter sliced onions or carrot coins under the ribs before pouring on the sauce—technically more than four ingredients, but a nice option when you have time. Leftovers reheat beautifully; you can chop the meat and use it in quesadillas, on baked potatoes, or over rice bowls later in the week, which makes this recipe a handy “cook once, eat twice” option for busy family nights.
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