Slow Cooker Country Style Ribs and Baked Beans bring together the best of both worlds. Pork ribs are slowly cooked in barbecue sauce with a sweet and tangy bean mixture for a one-pot meal every family loves.
Give your ribs another taste with my Slow Cooker Ribs, Potatoes, and Sauerkraut recipe!
Why this ribs and baked beans recipe works
Minimal ingredients and moderate cooking time are the highlights of this ribs and beans recipe. The two-part cooking is easy to do, and the meal screams southern living. This is one of those crock pot recipes to have on hand. Having everything cooked in one pot makes putting dinner on the table a breeze.
- Country Style Ribs: Despite their name, these pieces of meat are actually considered blade steaks or chops, which include part of the upper rib bone. These are ideal for barbecuing and slow cooking.
- Baked Beans: I chose Bush’s Original Baked Beans, but you can use any brand (and flavor) of your choice.
- Sauces: Barbecue sauce and Worcestershire sauce add the tangy bbq sauce flavor.
- Sugar & Spices: Sweet yellow onion, brown sugar, onion powder, garlic powder, and paprika come together and give this ribs and baked beans recipe an irresistible flavor.
Step One – Arrange the pork ribs in the slow cooker, side by side.
Step Two– Sprinkle with onion powder, garlic powder, paprika, and brown sugar.
Step Three – Add diced yellow onion on top.
Step Four – Cover and cook ribs on LOW for 6 hours.
Step Five – Drain the liquid and add baked beans, Worcestershire sauce, and barbecue sauce.
Step Six – Recover and cook until baked beans are hot for about an hour.
How to serve
- These slow cooked country style ribs and baked beans can be served as is. Fish out a rib, put it on a plate, and cover it with a helping of beans.
- Pair the ribs and beans with a side salad or small fruit salad to keep the meal light.
- Other sides that pair well with these hearty ribs are white rice, potato salad, broccoli salad, corn on the cob, and/or fried corn.
- Don’t forget to add the bread! A generously buttered dinner roll or homemade cornbread would add the perfect touch.
No. As the ribs cook slowly, they will produce their own liquid, which is later drained off.
Yes! Some recipes use kidney beans and great northern beans. Depending on how much you want, you can start with a can of each and add more if desired.
Absolutely! Easily substitute the pork ribs for beef country-style ribs. These are known as boneless chuck roast and will yield the same results.
Add any remaining leftovers into an airtight container and keep them in the refrigerator for up to 3 days.
Not really. Use whatever flavored bbq sauce you want according to the flavor you are looking for. Hickory smoke is a typical flavor used in a recipe like this.
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Slow Cooker Country Style Ribs and Baked Beans
- 2-3 lbs. country style ribs with or without bones, trim off large pieces of fat. Can cut the ribs in half if desired.
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tsp. paprika
- 2 Tbsp. brown sugar
- 1 cup diced sweet yellow onion (about 1 small onion)
Wait to add
- 28 oz. can baked beans (I use Bush's Original Baked Beans)
- 2 tsp. Worcestershire sauce
- 1/2 cup barbecue sauce
- NOTE – DON'T ADD THE BEANS UNTIL THE RIBS ARE COOKED AND DRAINED, IT TURNS INTO SOUP IF YOU DO.
- Add the country style ribs to the bottom of the slow cooker. (No liquid needed).
- Sprinkle with onion powder, garlic powder, paprika and brown sugar.
- Add the onion over the ribs.
- Place the lid on and cook on LOW for 6 hours.
- After the cooking time is up drain off the cooking liquid, you can leave a few tablespoons of the liquid if desired for flavor. Add the beans, then the barbecue sauce and Worcestershire sauce. Stir gently. Cook for one more hour one high or until the beans are hot.
- Serve and enjoy!
- Want to use a different kind of meat? Easily substitute the pork ribs for beef country-style ribs. These are known as boneless chuck roast and will yield the same results.
- Use whatever flavored bbq sauce you want according to the flavor you are looking for. Hickory smoke is a common flavor used in a recipe like this.
- Add any remaining leftovers into an airtight container and keep in the refrigerator for up to 3 days.
- Prefer to use another type of bean? Some recipes use kidney beans and great northern beans. Depending on how much you want, you can start with a can of each and add more if you desire. Drain the beans and add additional barbecue sauce to taste.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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