Mouth-watering Country Style Barbecue Ribs with Bell Peppers and Onions served over rice. This is an easy summer dinner recipe your whole family will enjoy!
You can make ribs in so many ways in the slow cooker. Also, try my Dr. Pepper Ribs or Peach Barbecue Ribs.
My mother-in-law makes the best country style ribs though her recipe is for the oven. I have never been able to recreate her recipe in the oven but I’ve found a way to make them perfect in the slow cooker!
Below is the photo of the meal all ready to go into the freezer (not cooked yet). These can last in the freezer for about a month. This meal does not need to be made into a freezer meal if that isn’t your thing, it can be thrown directly into the slow cooker.
What should I serve with this?
- Steamed white rice
- Green Salad with dressing
- Corn on the Cob
- Cajun Potatoes
So many more recipes for Slow Cooker Ribs can be found here:
- Slow Cooker Classic Baby Back Ribs
- Slow Cooker Beer and Onion Beef Ribs
- Slow Cooker Beef Short Ribs in Tomato Gravy
- Slow Cooker Pork Ribs, Potatoes and Sauerkraut
- Slow Cooker Louisiana Ribs {Cajun Style}
- Slow Cooker Pork Buffalo Style Ribs
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Slow Cooker Country Style Barbecue Ribs with Bell Peppers and Onions {Freezer Meal Friendly}
Equipment Needed:
- Slow Cooker – 5 quart or larger
Ingredients:
- 3 lbs. country-style ribs bone in or out
- 1 green bell pepper sliced
- 1 white onion sliced
- 1 cup Sweet Baby Ray’s Barbecue Sauce
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. soy sauce
- 1 pinch red pepper flakes
Instructions:
- (If wanting to make this into a freezer meal follow freezer instruction below the normal instructions)
- Add the pork, onion and bell peppers to the slow cooker.
- In a small bowl combine the barbecue sauce, Worcestershire sauce, soy sauce, and red pepper flakes, stir until smooth.
- Pour the sauce mixture over the pork and veggies.
- Cover and cook on LOW for 6 hours without opening the lid during the cooking time.
Freezer Meal Instructions
- Add the pork, bell pepper and onion into a gallon freezer Ziplock bag.
- Mix the sauce ingredients in a small bowl. Pour over the pork and veggies. Seal the bag.
- Freeze the meal for up to a month. Thaw 24 hours in advance in the fridge.
- To cook: dump the entire bag into the slow cooker, cover and cook on LOW for 6 hours without opening the lid during the cooking time.
I found that 9 to 10 hours works best. Great recipe.
Perfect recipe! The pork was super tender and moist, not drowning in BBQ sauce. I used boneless country ribs. They weren’t very fatty, but I did trim off any outer fat. Used Stubs Sweet Heat (slightly sweet and spicy) and threw the peppers in halfway through. Served on warm Telera rolls. Yum! I had planned to share it with my neighbors, but I don’t know….
this is rice or mash
rice
I couldn’t find back ribs is side ribs ok
Yes that would work fine.
I love your site because you always include a picture of the finished product. I usually have to try to print a copy or not print out the recipe when there is no picture because when I come back to it in my pile, I can’ recall what it looked like! Thank you for this!! BTW, I print off many of your recipes, they’re great!
If you had beef ribs, would the cooking time be the same?
Yes! 🙂
I have a question. Are these beef or pork ribs?
pork 🙂
Seen this recipe this morning on FB. Made for dinner tonight, I used pork chops
Really good. Thank you for sharing.
That’s great to hear that pork chops work well in this! thanks for leaving a comment!
If there is no slow cooker available would it be better to bake or cook on top of stove?
I have not tried! I don’t see why not, or even in oven covered would work.
Can this be cooked on high? We had a power surge here…(hungry and the smell of the baked beans I’ve made from your blog aren’t helping one bit) so we’re trying to make up for lost time.
Hi Tawarna, I think that it would do fine on high!
If using boneless Country Style ribs, would there be any change to the cooking time, or ingredient amounts? Just found your blog recently and am anxious to try your recipes! Thank you… 🙂
I fixed this recipe for dinner. I am glad I gave this recipe extra time because after 6 hours of low cooking,and no peeks, the ribs were not done. 2 hrs of cooking on high and they were fork tender and delicious. Next time I will double the onions and peppers as they were gone in minutes. Overall I am happy with the recipe, it just wasn’t cooked to tender in 6 hrs.
Thank you for your feedback!
Can’t wait to try. Shopping tomorrow for ribs. yummy.
Sweet Baby Rays barbecue sauce . Never seen this. What can I substitute?
A sweet barbecue sauce would work.
Looks delicious and easy. I have a bag of frozen peppers and onions in the freezer. Do you think they would work if I just added them to the bag with the ribs?
I think that would work great, very easy too!