This 5-Ingredient Slow Cooker Monster Mash Dinner is the kind of easy, hearty meal that saves busy weeknights when you need something filling without hovering over the stove. Country-style pork ribs turn tender and flavorful in the crock pot, and a handful of pantry staples transforms them into a rich, comforting dinner with almost no prep. It has that classic dump-and-go appeal so many Midwestern home cooks love, especially when the day gets busy but everyone still wants a hot homemade meal.
Serve this pork over mashed potatoes, buttered egg noodles, or steamed rice to soak up the savory sauce. A simple green bean side, roasted carrots, or a crisp side salad helps balance the richness, and warm dinner rolls are always a good idea if you want to stretch every bit of that slow-cooked gravy across the plate.
Servings: 6
2 1/2 to 3 pounds raw country-style pork ribs
1. Place the raw country-style pork ribs in the bottom of the slow cooker in an even layer.
2. In a medium bowl, stir together the onion soup mix, cream of mushroom soup, barbecue sauce, and chicken broth until smooth.
3. Pour the sauce mixture over the pork ribs, making sure the meat is well coated.
4. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the pork is very tender and cooked through.
5. Gently spoon the pork and sauce over mashed potatoes, noodles, or rice and serve hot.
Make It Sweeter: If your family likes a sweeter sauce, use a honey-style barbecue sauce or stir in 1 to 2 tablespoons of brown sugar before cooking.
Add Vegetables: Baby carrots or thick-cut onions can go right into the slow cooker with the pork for a more complete one-pot meal. Just keep in mind they will soak up some of the sauce as they cook.
Thicken the Sauce: If you want a thicker gravy at the end, remove the cooked pork and whisk 1 tablespoon cornstarch with 1 tablespoon cold water, then stir it into the hot sauce in the slow cooker and let it cook for 10 to 15 minutes more.
Meal Prep Tip: This is a great make-ahead dinner because the leftovers reheat beautifully for lunch the next day. Store the pork and sauce together so the meat stays juicy.
