Boneless Crockpot Pork Ribs Recipe (or Beef Ribs)

Need an effortless meal that still tastes phenomonal? Look no further than these Crockpot Pork Ribs.

My mom had some incredible signature dishes growing up: Enchiladas, Peach Cobbler, Pork Ribs, just to name a few  But the ribs were my favorite.  She would cook them for what felt like forever and then serve them on a scoop of mashed potatoes and then smother it all in the sauce. It was a hearty meal that warmed the soul.

I decided that in order to make these ribs year round without heating my house too much, I would play around with them until I got them just right in the crock pot, creating these Crockpot Pork Ribs.  Seriously guys, the ingredient list is short, the prep time low, but the results are delicious comfort food.

*Note: The ribs in these pictures are actually beef. And they turned out great! But I do have to admit, I think that pork is the winner in this dish! They render a little bit better because of the higher fat so they come out absolutely tender and juicy. With the beef, watch them carefully and start checking at the low end of cooking time, as they can tend to dry out if not careful.

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Crockpot Boneless Pork Ribs (or Beef Ribs)

Course Main

Cuisine Classic

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Servings 4 -6 servings

Author Tammy Blankenship

Ingredients

• 2 tablespoons olive oil
• 6 to 8 boneless country style pork ribs or beef ribs
• salt and pepper
• 1 small onion diced
• 10 to 12 ounces ketchup
• 1 can crushed pineapple 10 ounces, juice drained
• 2 tablespoons mustard
• ½ cup brown sugar

Instructions

1. Place 1 to 2 tablespoons olive oil in a large skillet and heat over medium-high until oil runs quickly in the pan.
2. Salt and pepper ribs and place them in the pan and sear for about one minute on each side.
3. Place ribs into crock pot.
4. Place onions in same pan that you already used and sear for 2-3 minutes.
5. Place onions in crock pot.
6. Add remaining ingredients to crock pot.
7. Cook on low for 6-8 hours.

Recipe Notes

Change it Up:
Substitute beef ribs in place of the pork. Just a quick note though - the pork ribs have a lot more fat on the ribs that renders well to make the ribs very soft and tender. Beef doesn't have even close to the amount of fat. You may want to check on them earlier so that they don't get tough or dried out.

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-Tam | Food Apparel

I'm Tammy and I love to be in the kitchen! I'm married and have three little tagalongs who love to help out with the food prep. My secret foodie dream is to open a bakery. Want to know more about me? Go here for a little Q&A.

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