There is something mighty satisfying about a slow cooker supper that asks so little of you and gives back so much by dinnertime. These 4-Ingredient Slow Cooker Summer Sunset Ribs are the kind of meal busy families lean on all summer long, with tender boneless pork country-style ribs slowly soaking up a sweet, tangy sauce until they are rich, juicy, and full of homestyle flavor. It is a fine recipe for hot days when you do not want to heat up the kitchen, and it has that old-fashioned potluck spirit that feels right at home on a Midwestern table.
Serve these ribs with classic cookout sides like creamy coleslaw, baked beans, potato salad, or buttered corn on the cob. If you want to keep things easy, spoon the extra sauce over mashed potatoes, rice, or even a slice of thick toast. A dish of pickles and a pan of simple green beans round it out nicely, and iced tea or lemonade makes a fitting summer pairing.
4-Ingredient Slow Cooker Summer Sunset Ribs
Servings: 6
Ingredients
3 pounds raw boneless pork country-style ribs
Directions
1. Place the raw boneless pork country-style ribs in the bottom of the slow cooker in an even layer.
2. In a small bowl, stir together the barbecue sauce, orange marmalade, and Worcestershire sauce until smooth and well blended.
3. Pour the sauce mixture over the ribs, turning the pieces if needed so they are well coated.
4. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the ribs are very tender.
5. Carefully spoon the ribs onto a serving platter and ladle some of the sauce over the top before serving.
Variations & Tips
Make it smokier: If your family likes a deeper barbecue flavor, use a smoky barbecue sauce or stir in a small pinch of smoked paprika to the sauce mixture. That little touch gives the ribs a backyard cookout feel even though they were made indoors.
Sweet and tangy balance: Orange marmalade gives this dish its sunset color and a gentle citrus sweetness. If you prefer a less sweet sauce, use a little less marmalade and add an extra spoonful of Worcestershire sauce for more savory depth.
For a thicker sauce: If the sauce seems a bit thin at the end of cooking, remove the ribs and pour the liquid into a saucepan. Simmer it on the stove for a few minutes until it reduces and thickens, then spoon it back over the meat.
Serve as sandwiches: These tender ribs are wonderful piled onto toasted sandwich buns with a scoop of coleslaw on top. It is an easy way to stretch the meal and makes mighty good leftovers the next day.
Do not overcook: Country-style ribs stay best when cooked until fork-tender but not falling completely apart. Check them at the earlier end of the cooking range if your slow cooker runs hot, so the meat stays juicy.
