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.
Print Pin RatePrep Time: 5 minutes
Cook Time: 8 hours
Total Time: 8 hours 5 minutes
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
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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