Slow Cooker Sweet and Sour Country Style Ribs are easy to make and are sweet and tender.
I found this recipe inside of a vintage Pillsbury cookbook. It was originally a grilling recipe, then an oven recipe and I had to try it in the slow cooker. It worked so well! It’s a great way to serve pork that isn’t a barbecue sauce recipe, it has a sweet and tangy sauce. We served this with mashed potatoes and loved it!
These ribs are worth making! I will be making these again soon, they are good enough to serve to company. Have a great week.
Slow Cooker Sweet and Sour Country Style Ribs
Slow Cooker Sweet and Sour Country Style Ribs are easy to make and are sweet and tender.
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Servings: 10
Calories: 450kcal
Equipment Needed:
- Slow Cooker Size: 5-quart or larger
Ingredients:
- 4 lbs. country style pork ribs (you can use less or more, will work fine)
- 10.5 oz. Campbell’s tomato soup (do not add water)
- 1 cup brown sugar
- 1/2 cup apple cider vinegar
- 2 Tbsp. Worcestershire sauce
Instructions:
- Add the soup, brown sugar, apple cider vinegar, Worcestershire sauce to the slow cooker. Stir until combined.
- Add the ribs to the sauce and turn them in them so they are coated with the sauce.
- Cover and cook on low for 7-8 hours.
- When the cooking time is done, degrease the sauce. I do this by laying paper towels over the sauce and lift up. The grease will stick to the paper towels.
- Serve and enjoy!
How to Video:
Recipe Notes:
Nutritional values are approximate. Please use your own calculations if you require a special diet. Values below are for 1/10 of the recipe
Nutrition:
Calories: 450kcal | Carbohydrates: 26g | Protein: 35g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 134mg | Sodium: 262mg | Potassium: 805mg | Sugar: 24g | Vitamin A: 130IU | Vitamin C: 4.2mg | Calcium: 65mg | Iron: 2.1mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
Boneless or bone-in?
When I buy country style a few still have bones, but not all of them. So, yes. Bones are fine.
Am making this now. Sauce doesn’t seem to stick to ribs. How can I thicken this up?
cornstarch perhaps? dissolve in cold water before adding.
I am making this for dinner today.
Could not find the tomatosoup,but I used a can soup from Heinz. Since I live in Norway,We don’t have the same brands here. It smells delicious
Very tasty, but the meat was quite dry instead of moist. What can I do next time?
You could use pork shoulder; country ribs can be dry and probably do not have the collagen to keep the meat silky for long term cooking(braised
How about onions?
I think that’s a great idea. I will do that next time for sure.
Looks delicious