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!
Hi all! These Country Style Barbecue Ribs with Bell Peppers and Onions is such a delicious meal, and it can be made into a freezer meal! I run out of meals to make in the summer, and I really can’t stand hot dogs or sandwiches again already. I was wracking my brain trying to think of a freezer meal for this month that would be pork and barbecue, but a little more flavorful. In addition to the pork and the barbecue sauce I add bell pepper, onion, Worcestershire sauce, soy sauce and a touch of red pepper flake. Serve this meal with rice and maybe some fruit and dinner is served.
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.
See the video of this delicious meal below. You can follow me on YouTube, here.
Have a great weekend! I will be back next week with another recipe for your slow cooker, stay tuned!
- 2.5-3 lbs. country-style ribs (mine were bone-in)
- 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
- 5-quart or larger
- (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.
- 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 used my 6-quart slow cooker, but a 5-quart could be used.
Faith says
July 1, 2016 at 9:58 amLooks 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?
Sarah Olson says
July 1, 2016 at 10:24 amI think that would work great, very easy too!
Maria Kember says
July 7, 2016 at 5:46 pmSweet Baby Rays barbecue sauce . Never seen this. What can I substitute?
Sarah Olson says
July 7, 2016 at 6:22 pmA sweet barbecue sauce would work.
Carol S says
July 19, 2016 at 9:46 amCan’t wait to try. Shopping tomorrow for ribs. yummy.
Ann says
October 6, 2016 at 5:34 pmI 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.
Sarah Olson says
October 6, 2016 at 8:37 pmThank you for your feedback!
Kim Smith says
February 10, 2017 at 9:46 amIf 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… 🙂
Maureen Simoneau says
March 27, 2017 at 8:36 amIf there is no slow cooker available would it be better to bake or cook on top of stove?
Sarah Olson says
March 27, 2017 at 8:55 amI have not tried! I don’t see why not, or even in oven covered would work.
Tawarna Robinson says
April 9, 2017 at 5:53 pmCan 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.
Sarah Olson says
April 9, 2017 at 9:01 pmHi Tawarna, I think that it would do fine on high!
Karen says
August 1, 2017 at 8:22 pmSeen this recipe this morning on FB. Made for dinner tonight, I used pork chops
Really good. Thank you for sharing.
Sarah Olson says
August 1, 2017 at 9:03 pmThat’s great to hear that pork chops work well in this! thanks for leaving a comment!
Nancy Farmer says
August 28, 2017 at 3:19 amI have a question. Are these beef or pork ribs?
Sarah Olson says
August 28, 2017 at 8:36 ampork 🙂
Donna Hopkins says
August 28, 2017 at 6:10 pmIf you had beef ribs, would the cooking time be the same?
Sarah Olson says
August 28, 2017 at 7:29 pmYes! 🙂
Elaine Forrester says
September 28, 2017 at 1:51 pmI 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!
rockymocha says
December 29, 2017 at 1:23 pmthis is rice or mash
Sarah Olson says
December 29, 2017 at 1:30 pmrice
rockymocha says
December 30, 2017 at 11:22 pmI couldn’t find back ribs is side ribs ok
Sarah Olson says
December 31, 2017 at 9:36 amYes that would work fine.