Recipes and Cooking Slow Cooked Barbecue Country-Style Ribs 4.1 (16) 1 Review These slow cooker ribs make a delicious main dish whether they're served whole or shredded onto sandwiches. You can freeze left over slow cooker ribs for up to three months. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Cook Time: 10 hrs Total Time: 10 hrs 30 mins Servings: 4 Yield: 4 servings + reserves Jump to Nutrition Facts Ingredients 4 ½ - 5 pound boneless pork country-style ribs 1 ½ cup bottled barbecue sauce ½ cup chopped onion (1 medium) ½ cup chopped celery (1 stalk) 2 tablespoon yellow mustard 1 tablespoon packed brown sugar 1 tablespoon Worcestershire sauce 2 cloves garlic, minced 1 teaspoon dried thyme, crushed 2 cup hot cooked noodles (optional) Fresh thyme sprigs (optional) Directions Trim fat from ribs. Place ribs in a 4- or 5-quart slow cooker. In a medium bowl, combine barbecue sauce, onion, celery, mustard, brown sugar, Worcestershire sauce, garlic, and thyme. Pour sauce mixture over ribs in cooker. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5 1/2 hours. Using a slotted spoon, remove ribs from sauce. Strain sauce; if necessary, skim fat from sauce. Serve half of the ribs and half of the sauce, if desired, with hot cooked noodles and thyme springs. Makes 4 servings + reserves. Using two forks, shred the remaining half of the ribs, trimming fat as necessary; reserve and store* as directed below. Use in Shredded Pork Sandwiches with Vinegar Slaw (see recipe below). * Place shredded pork (about 3 cups) and 1 cup sauce in an airtight container; stir to combine. Place remaining sauce (about 2 cups) in a second airtight container. Seal and chill for up to 3 days. (Or freeze for up to 3 months. Thaw in refrigerator overnight before using.) Shredded Pork Sandwiches with Vinegar Slaw: In a medium bowl, combine 2 cups packaged shredded cabbage with carrot (coleslaw mix); 1/4 cup cider vinegar; 3 tablespoons honey; 1/4 teaspoon salt; and 1/8 teaspoon black pepper. Toss to combine. Cover and chill for 2 to 24 hours, stirring occasionally. In a medium saucepan, heat reserved meat mixture, covered, over medium heat about 10 minutes or until heated through, stirring occasionally. If desired, add some of the reserved sauce to moisten meat. In a small saucepan, heat any remaining sauce over medium-low heat until heated through. To serve, strain cabbage mixture, discarding liquid. Divide meat mixture on top of 4 Kaiser roll or hoagie bun bottoms, toasted. Top with cabbage and 4 Kaiser roll or hoagie bun tops. Pass reserved sauce and, if desired, bottled hot pepper sauce. Makes 4 servings. Tips Nutrition Facts per serving of Shredded Pork Sandwiches with Vinegar Slaw: 673 cal., 23 g total fat (7 g sat. fat), 162 mg chol., 1089 mg sodium, 56 g carb., 3 g dietary fiber, 57 g protein. Rate it Print Nutrition Facts (per serving) 554 Calories 22g Fat 30g Carbs 54g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 554 % Daily Value * Total Fat 22g 28% Saturated Fat 7g 35% Cholesterol 189mg 63% Sodium 632mg 27% Total Carbohydrate 30g 11% Total Sugars 7g Protein 54g Vitamin C 5.9mg 30% Calcium 90.9mg 7% Iron 4.7mg 26% Potassium 1021mg 22% Folate, total 64.5mcg Vitamin B-12 1.7mcg Vitamin B-6 0.9mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.