Slow Cooker Braised Country Style Ribs

I’m a huge rib fan, I have a mocha rub that is delicious, bake in the oven for 6hrs, oh yum. So when a friend of mine said they were cooking country style ribs, well, I thought they were ribs. As, I’m sure, most of you already know, they’re not. Well, now I know, but, damn, when cooked in the slow cooker, well, this is seriously good food. Check out my slow cooker braised country style ribs, easy to make and really easy to eat too much.

Country style ribs, are, not in fact ribs. This is the part that confused me. Real ribs cuts have their own names, depending on their location on the rib cage. Working forward from the back you have: Baby back, spare, tips and St. Louis. Country style ribs are taken from the above the shoulder, which is called the Picnic. And, the bone in country style ribs is actually the shoulder blade. An interesting story about why the shoulder is called Picnic. When smoked, the shoulder tastes similar to the ham, which is only from the hind legs. However, because it was a cheaper cut, and considered not quite as good as a regular ham it could be used for an informal meal, or, a picnic. Hence the name stuck. Back to the ribs.

There’s no real rhyme or reason as to why they’re called country style ribs. Considering they’re not even ribs. However, knowing what part of the animal they come from is important. It gives you a guide for cooking them. As I had mentioned before, this cut is more shoulder, therefore, a long slow cook is the preferred way. Cook them as you would a Boston Butt, in the slow cooker. There’s a lot of connective tissue and fat that needs to breakdown, but will also make the end product succulent.

A little explanation of the name Boston Butt. It’s an expression from the early 20th century. There are two parts to the name, Boston and Butt. The cut of the meat was something the New England butchers did, and the Butt was another name for the barrels they would put them in, with other cheaper cuts of meat to ship to wherever.

This country style ribs will be cooked in a similar way to a Boston Butt, low and slow. There are a few ways to do this. I have smoked it over the barbecue, slowly in the oven at a low temp, or, my latest find, the slow cooker. Please read my post on slow cooker pulled pork. The slow cooker method has a few advantages. Cooking time is one, and, liquid retention is another. Not that I’m a fan of cooking fast, but the ribs cook slightly quicker in the slow cooker, but leaving them there all day doesn’t hurt either. The liquid is a whole different thing though. They will cook in their own juices, this a delicious liquid that can now be used as a sauce over the ribs.

Prep is simple, sprinkle a little salt and pepper over the ribs, lay them on a bed of onion quarters, set the slow cooker to low. Whenever I cook a cut of meat in the slow cooker, I always lay it on a bed of onions. Firstly this elevates the meat off the floor of the slow cooker, but, also the onions are an awesome side. Now walk away and let it do it’s thing. When you come back, they will be done, cooking in their own juices. Remove carefully and set on a plate. Some people like a little color to their ribs, a little caramelization, feel free to stick them under the broiler for a couple of minutes a side, they’ll be quite delicious.

Separate the onions and the liquid. I like to thicken the liquid with a little corn starch and water slurry, a 1:1 ratio works well, add to the liquid, boil for a few moments till thick and pour over. I have a post about thickeners for soups and stews that has some good information. And there you have slow cooker braised country style ribs. Serve with you choice of side, thank you for reading and enjoy the meal.