When the holiday season starts getting busy, a simple slow cooker dinner can feel like a lifesaver. This 5-ingredient pork country-style ribs recipe is the kind of low-effort, cozy meal that works beautifully before the big holiday cooking begins, giving you a hearty dinner without filling the sink with dishes. Country-style ribs turn tender and flavorful after a long, gentle cook, and the short ingredient list makes this especially practical for a busy workweek.
Serve these tender pork ribs with mashed potatoes, buttered egg noodles, rice, or creamy polenta to soak up the rich sauce. For a little balance, add a simple green vegetable like roasted green beans, steamed broccoli, or a crisp side salad, and if you want to lean into the pre-holiday comfort-food feeling, warm dinner rolls make a great addition too.
5-Ingredient Slow Cooker Pre-Holiday Dinner
Servings: 6
Ingredients
2 1/2 to 3 pounds raw pork country-style ribs
1 packet dry onion soup mix
1 cup barbecue sauce
1/2 cup apple cider
2 tablespoons Worcestershire sauce
Directions
1. Lightly coat the inside of your slow cooker with nonstick spray if desired, then arrange the raw pork country-style ribs in an even layer in the bottom.
2. In a medium bowl, whisk together the dry onion soup mix, barbecue sauce, apple cider, and Worcestershire sauce until smooth.
3. Pour the sauce evenly over the ribs, making sure all the meat is coated.
4. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the pork is very tender and easy to pull apart with a fork.
5. Carefully transfer the ribs to plates or a serving platter, spoon some of the sauce over the top, and serve hot with your favorite sides.
Variations & Tips
Sweeter glaze: If you like a sweeter sauce, stir 1 to 2 tablespoons of brown sugar or honey into the sauce mixture before pouring it over the ribs. This is a nice option if you're serving the pork with classic holiday-style sides.
Make it ahead: You can whisk the sauce together the night before and refrigerate it, so all you have to do in the morning is place the ribs in the slow cooker and pour it on. For a busy weekday, that little bit of prep makes the day feel much easier.
Thicker sauce: If you'd like a thicker sauce for serving, remove the cooked ribs and transfer the cooking liquid to a saucepan. Simmer it for a few minutes on the stove until reduced, then spoon it back over the pork.
Add a little tang: A splash of apple cider vinegar or a spoonful of Dijon mustard can brighten the flavor if your barbecue sauce runs sweet. It's a simple adjustment that helps balance the richness of the pork.
Storage tip: Leftover pork stores well in the refrigerator for up to 3 days and reheats nicely for quick lunches. I like shredding the extra meat and tucking it into sandwiches, baked potatoes, or rice bowls later in the week.