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three thick boneless country-style pork rib pieces on an ordinary plate with soft onion strips in a golden-yellow mustard sauce, with no rack bones, shredded meat, sandwich bun or garnish
Rachel Kim

Crockpot Country-Style Pork Ribs

Shoulder-cut country-style ribs have the marbling a long cook needs, even though they are thick pork pieces rather than a rack of ribs. Ask for that cut instead of lean loin strips sold under a similar name. Yellow mustard, vinegar and onion make a tangy sauce; lift the finished pork intact and reduce the juices while it rests, keeping it as a fork-tender dinner rather than shredding it for buns.
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Prep Time 20 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 lbs boneless shoulder-cut country-style pork ribs in thick pieces
  • 1 tbsp neutral oil
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1 large yellow onion thinly sliced
  • 1/3 cup yellow mustard
  • 3 tbsp apple cider vinegar
  • 2 tbsp honey
  • 1/2 cup low-sodium chicken broth
  • 1 tsp Worcestershire sauce
  • 1/2 tsp garlic powder

Method
 

  1. Pat pork dry and season with salt and pepper. Brown in oil in a large skillet in 2 batches for 4 to 5 minutes per batch, turning to color the broad sides.
  2. Put onion in a 6-quart slow cooker and arrange pork pieces over it. Whisk mustard, vinegar, honey, broth, Worcestershire and garlic powder and pour around the meat.
  3. Cover and cook on low for 6 to 7 hours until fork-tender and at least 145°F, usually around 190 to 200°F when the shoulder connective tissue softens. Keep pieces intact rather than shredding.
  4. Lift pork carefully to a platter and rest for at least 3 minutes. Transfer onion and cooking liquid to a saucepan and skim excess fat.
  5. Simmer for 8 to 12 minutes until the mustard sauce lightly coats a spoon, then spoon it over the pork pieces and serve.