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Slow-Cooker Sweet-and-Sour Country Ribs

Start these ribs in the morning, and they'll be perfectly tender by dinnertime.

  • Prep:
  • Total Time:
  • Servings: 8
Slow-Cooker Sweet-and-Sour Country Ribs

Source: Everyday Food, October 2008


  • 1/2 cup ketchup
  • 1/2 cup packed light-brown sugar
  • 1/2 cup cider vinegar
  • 1 tablespoon mustard powder
  • 1/2 teaspoon cayenne pepper
  • Coarse salt and ground pepper
  • 4 pounds country-style pork ribs, separated into single ribs
  • Barbecue sauce, for serving (optional)


  1. In slow cooker, whisk together ketchup, sugar, vinegar, mustard powder, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper.

  2. Add ribs to slow cooker, and toss with sauce. Arrange ribs, bone side up, in a single row. Cover; cook on high, 6 hours (or on low, 10 hours).

  3. Serve ribs drizzled with pan juices and, if desired, barbecue sauce.

Cook's Note

Oven method: Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 1 cup water. Cover; bake until ribs are tender, 2 1/2 to 3 hours. Proceed with step 3.

Reviews (9)

  • Joe Z 17 Aug, 2014

    Just a response to comments above: 1. The picture with this recipe appears to be a bone-in pork CHOP. This is typically NOT what your grocery store will call a "country-style rib". 2. I believe the instruction to "stand in a single row, bone-up" MIGHT be explaining to stand the chops vertically, with the bone up. Just a guess.

  • jpasion 1 Dec, 2013

    Delicious, quick, and simple flavors that are hearty. I reduce the vinegar for a sweeter flavor. My husband is a picky eater and adores this meal.

  • csnwin 22 Apr, 2013

    I mistakenly purchased "country style ribs" that were actually pork shoulder cuts with the bone in -- still, it was good; yes, the smell of the sauce while cooking is amazing. I browned the meat in a skillet before I put it in the slow cooker. I'd probably try it again but use a different cut.

  • iLoveMrB 3 Jan, 2013

    Love this recipe... It makes the house smell wonderful, and everyone gobbles it up. Someone suggested boneless ribs earlier. They seem to be a lot more expensive, but especially worth it with little ones. This one meal where the meat falls off the bones and there tends to be lots of bones to pick through. We've made this two or three times in the last year and that would be my only recipe change going forward. very tasty!

  • birdlet 21 Jul, 2012

    My husband adores this recipe, and the kids eat it, too. We serve it as is one night, then use the leftovers to make the most delish pulled-pork sandwiches later (it freezes just fine). A great recipe for busy weeknights.

  • dearcat 17 May, 2012

    I must be awfully dumb. I can not figure out what you mean by a single row of ribs in a crockpot and have enough to feed eight people. I know the answer will be something simple, but please, tell me. I am seventy-five.

  • csnwin 5 Jun, 2011

    This recipe was so simple and user-friendly. It was the perfect fix for a hot and humid midwest June day where I did not want to heat up the kitchen or stand over a grill. Husband loved it. Tastes even better the next day. Unlike other bbq slow cooker recipes I've tried, this sauce's ingredients do not separate while in the cooker.

  • TMinutes 14 Jan, 2011

    Very good and easy. I've made it twice- once in oven and once in slow cooker. Both ways came out great. As other comment mentions--falls right off the bone. Which makes me wonder if I should just buy the boneless ones. Definitely doesn't come out like the picture.

  • helentarrach 18 Nov, 2010

    Absolutely delicious! I only made 2.5 lbs (4 lbs too much for my family) and used the slow cooker on high for 4 hours (as opposed to 6). The meat fell right off the bones. I also substituted red wine vinegar and water for the apple cider vinegar. Will definitely make again!

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