Ribs may satisfy the whole family, but bone-in varieties take some planning to pull off. If there’s no time for firing up the grill and basting a whole baby back rack, you can use the power of the Crock Pot to get almost the same flavor. Boneless pork ribs in particular respond well to the slow and low cooking method without completely falling apart.
These ribs can be picked up and eaten like the kind from the grill, or they can be shredded and served as sandwiches or over rice. Let the slow cooker do all the hard work while you’re out at work or enjoying the weekend and you’ll return home to a flavorful meal that’s ready to enjoy.
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What are Boneless Pork Ribs?
Boneless pork ribs don’t actually contain rib bones in the same way that a bone-in rack does. These boneless pieces of meat are cut from the shoulder roast rather than from meat near the ribs. Since they’re shaped into long and narrow strips, they’re labeled as ribs.
You may find them labeled as country ribs or country-style pork ribs, especially if they’re boneless. Yet even bone-in country-style pork ribs come from the shoulder area and not the actual rib bones of the pig. Since the meat comes from the shoulder and not the ribs, it’s a little less tender than you might expect. Slow cooking is a great way to make it more tender and flavorful.
Why Cook Boneless Pork Ribs in the Crock Pot?
Since these pieces of pork are boneless and are cut from a larger roast, they work well for a variety of different cooking methods. They’ve got enough texture to withstand slow and low cooking without falling apart. This means that using a Crock Pot or other slow cooker won’t leave the meat completely shredded apart on its own.
With the right cooking temperature and time, you can get tender but firm ribs that are easily eaten as a finger food. There’s also the convenience of letting the appliance cook your dinner while you’re busy with other tasks. Since you’ll need to add liquid to the Crock Pot for the pork ribs to braise in, you can impart both flavor and moisture to the finished dish.
Prepping the Pork Rib
Most boneless pork ribs are well-trimmed so they’re almost entirely meat. If you pick up some pork ribs and they’re heavy in fat or have connective tissue at the ends, you can trim them up before cooking. Fat-heavy boneless pork ribs turn out best in the oven or on the grill.
For the slow cooker, trim your pork ribs so there is only a small amount of fat left on the surface. Plenty of marbling is found throughout the center of these ribs, ensuring a juicy and flavorful result even after trimming.
You don’t need to marinate the meat the night before cooking since you’ll be adding flavorful liquids to the slow cooker during the cooking process. Simply let the meat come up to room temperature right before cooking and season them well before adding them to the Crock Pot.
Prepping the Crock Pot
There is relatively little preparation needed for the Crock Pot before you cook a dish like this one. If you use barbecue sauce, it could burn a little around the edges and stick to the surface. Using a slow cooker liner allows you to quickly clean up without any concerns about stuck-on sauces. You may also want to slice up a white onion and place the slices under the pork ribs before starting cooking. This adds a lot of extra flavor to the sauce and meat while also preventing sticking to the bottom of the cooker.
Recipe Tips
Don’t pack too many boneless pork ribs into your slow cooker. You want to leave a little space between the pieces of meat so they’re surrounded by the cooking liquid. This ensures even cooking and prevents dry meat. If you want to make a large batch of boneless pork ribs, use a large slow cooker or multiple units.
Aim to remove the pork ribs when they reach the right temperature rather than letting them simmer for hours. If you extend the cooking time too long, the meat will become fork tender and shred when you try to pick it up. This is still a tasty meal, but it’s not exactly the same as ribs you can pick up and bite into.
Variations
This recipe for boneless pork ribs is based around barbecue sauce and a classic smoky flavor. Yet these pieces of boneless pork are versatile enough to be served in many different ways. Try swapping the barbecue sauce for your favorite Chinese or Japanese sauce, such as General Tso’s or Hoisin sauce. Lemon pepper ribs are also a great variation you can whip up with a few substitutions. Don’t be afraid to experiment and find your own combinations that help you grow your reputation as a great cook.
Can You Cook Boneless Pork Ribs Without a Crock Pot?
There’s no need to rush out and get a new slow cooker just to cook boneless pork ribs. You can also transform them into flavorful nuggets of juiciness with the help of your oven. Just use a Dutch oven or covered casserole dish to mimic the enclosed environment of the slow cooker.
Set the oven for 300 degrees and cook the ribs, covered, for 2 to 3 hours in the same mix of flavorful liquids. You’ll get similar results with the extra bonus of being able to uncover the ribs for the last 30 minutes to give them a firmer texture.
Crock Pot Boneless Pork Ribs Recipe
Ingredients
- 4 lbs of boneless pork ribs, trimmed
- 2 tablespoons of dark brown sugar
- 2 tablespoons of chili powder
- 2 teaspoons of garlic powder
- 2 teaspoons of onion powder
- 1 teaspoon of smoked paprika
- 2 teaspoons of ground cumin
- 2 teaspoons fine sea salt
- 1 teaspoon cracked black pepper
- ½ teaspoon of crushed red peppers
- 1 cup of barbecue sauce, divided
- 1 large white onion, sliced
Instructions
1. Let the ribs come up to room temperature.
2. Spray the Crock Pot with cooking spray or put in a cooking liner. Layer the onion slices over the bottom of the pot and add a few tablespoons of the barbecue sauce.
3. Mix the spices and brown sugar together. Blend it with about 1/4th of the barbecue sauce, then coat all of the pork ribs. Place the ribs in the slow cooker, spacing them slightly apart. Add in about ½ cup of water, or enough to cover the bottom.
4. Cook the ribs on Low for 6 to 8 hours or on High for 3 to 4 hours. Test the meat after half of the time and remove the ribs when they reach 170 degrees F.
5. Warm up the remaining barbecue sauce and pour it over the ribs, then serve.
Notes
If you want more of a grill-style glaze on the ribs, consider placing the cooked ribs in a cast iron skillet. Brush them with the barbecue sauce and place them under your oven broiler for a few minutes.
Conclusion
You can serve these boneless pork ribs at a party or just make them the centerpiece of a weeknight meal. Use your favorite barbecue sauce to impart a smoky flavor to the meat without having to head outside. It’s a great alternative to steak when it’s time for something other than the Prime USDA beef we carry here at Chicago Steak Company.
Crock Pot Boneless Pork Ribs
Ingredients
- 4 lbs boneless pork ribs, trimmed
- 2 tbsp dark brown sugar
- 2 tbsp chili powder
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp smoked paprika
- 2 tsp ground cumin
- 2 tsp fine sea salt
- 1 tsp cracked black pepper
- 1/2 tsp crushed red peppers
- 1 cup barbeque sauce, divided
- 1 large white onion, sliced
Instructions
- Let the ribs come up to room temperature.
- Spray the Crock Pot with cooking spray or put in a cooking liner. Layer the onion slices over the bottom of the pot and add a few tablespoons of the barbecue sauce.
- Mix the spices and brown sugar together. Blend it with about 1/4th of the barbecue sauce, then coat all of the pork ribs. Place the ribs in the slow cooker, spacing them slightly apart. Add in about ½ cup of water, or enough to cover the bottom.
- Cook the ribs on Low for 6 to 8 hours or on High for 3 to 4 hours. Test the meat after half of the time and remove the ribs when they reach 170 degrees F.
- Warm up the remaining barbecue sauce and pour it over the ribs, then serve.