Barbecue Country Ribs


  • 4 pounds boneless country-style pork ribs
  • 1 bottle (12 ounces) chili sauce
  • 1 cup ketchup
  • ½ cup packed brown sugar (we used light brown sugar)
  • 1/3 cup balsamic vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons onion powder
  • 1 teaspoon salt (we used table salt)
  • 1 teaspoon garlic powder (accidentally used 2 tsp.)
  • 1 teaspoon chili powder
  • 1 teaspoon pepper (we used freshly ground black pepper)
  • ½ teaspoon hot pepper sauce, optional (we used Frank’s RedHot Original)
  • ¼ teaspoon liquid smoke, optional (we used hickory)


  1. Take a 5-qt. slow cooker out and place the ribs in it first. Take a large mixing bowl out and combine remaining ingredients together in it, pouring the sauce mixture over the ribs afterwards.
  2. Put the lid on the slow cooker and let it cook on LOW for 5 to 6 hours or until the meat is tender (we checked on the ribs after 5 ½ hours and ours were tender by that point).

This was such an easy recipe to make ! The meat was practically falling apart, it was tender. We weren’t sure if accidentally adding more garlic powder than the recipe recommended would mess up the flavor but the sauce tasted good to us so it was a happy accident !

This recipe came from Taste of Home.

We weren’t paid in any form to promote Frank’s RedHot or Taste of Home.

Take care everybody !


Chipotle Country-Style Ribs


  • 2 ½ to 3 pounds boneless pork country-style ribs (we used 3 pounds)
  • 1 (12-oz.) bottle barbecue sauce (we used most of a 19 oz. bottle of Jack Daniel’s Honey Smokehouse BBQ Sauce)
  • 2 canned chipotle chiles in adobo sauce, finely chopped (we used 3)
  • 2 Tbsp. cornstarch
  • 2 Tbsp. cold water


  1. Take a 4-to-5 quart slow cooker out and place the ribs in it (we used a round 4 ½ qt. slow cooker). Take a medium-sized bowl out* and mix together in it the barbecue sauce and the chipotle chiles in adobo sauce, pouring the mixture over the ribs afterwards.
  2. Put the lid on and set the heat to LOW, allowing the ribs to cook for 10 to 12 hours** or you can set the heat to HIGH and let it cook for 5 to 6 hours.
  3. Take the ribs out of the slow cooker, placing them on a serving plate and covering them afterwards (to help keep them warm), keeping the cooking liquid in the slow cooker.
  4. If you’ve been using the LOW heat setting, turn it up to high. Mix the cornstarch and water together in a small bowl before adding it to the slow cooker, stirring to combine it with the cooking juices. Put the lid back on the slow cooker and let the mixture cook for an additional 15 minutes or until the sauce has thickened. Take the lid off afterwards and serve the sauce with the ribs. (We actually forgot to do this step completely but everything still turned out delicious !)

*We just spread the chopped chipotles over the ribs, followed by the barbecue sauce.

**We cooked ours on LOW heat and by the 11 hour mark, the ribs were falling apart.

Supposed to make 8 servings.

We know this isn’t the most appetizing looking but trust us, this is delicious !

Recipe source unknown.

We weren’t paid in any form to promote Jack Daniel’s Barbecue Sauce.

Hope you enjoy life !