Sweet and Tangy Slow Cooker Bar-B-Q Pork

Sweet and Tangy Slow Cooker Bar-B-Q Pork

What a Dish! 273

"This is an easy recipe using boneless country-style pork ribs. Just throw it together in the morning, and you're set! I like to serve this with baked beans, corn, and garlic bread."

Ingredients 8 h 15 m {{adjustedServings}} servings 409 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 34.3g
  • 11%
  • Protein:
  • 28.4 g
  • 57%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 938 mg
  • 38%

Based on a 2,000 calorie diet

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  1. In a bowl, mix the ketchup, chili sauce, water, red wine vinegar, lemon juice, Worcestershire sauce, hot sauce, Dijon mustard, chili powder, garlic powder, celery seed, black pepper, and brown sugar.
  2. Place the pork ribs in a slow cooker, and layer with onion and red bell pepper. Pour sauce into the slow cooker.
  3. Cover, and cook 8 hours on Low.
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Reviews 110

  1. 144 Ratings


Great new way to prepare Pork Ribs. After reading other reviews, I browned the ribs in the oven at 400 degrees for 10 minutes on each side to help reduce the fat content. This worked great as I had no fat anywhere left in the sauce at the end. I then replaced the ketchup with bbq sauce (don't like ketchup), reduced the water to 2 tablespoons. I didn't have any celery seed so elimated that along with the sliced onions and red bell pepper. I also rotated the ribs halfway through the cooking to make sure all were evening covered. My husband absolutely loved them (we had no leftovers!!) Thanks MITCH103 for a new and easy way to prepare bar-b-que pork ribs!!

Janet P.

Wow!! This is great. I made it last Sunday and my husband requested it again this weekend. He is telling everyone about it. What is great about the sauce is that it is slightly sweet and tangy and has the perfect spice to it as well. I use Frank's hot sauce which is tangy as well and quadruple the amount. I also substituted teriaki sauce instead of worcesthire (as my husband hates it). I didn't have celery seed and eliminated it. I do think it's better the same day. I pre-boiled my ribs to get rid of the fat and boy do you! It also cuts down on the cook time. I leave it on high for about 15-20 min and then turn to low for the remainder of 6 hours. Yummy! I did not feel that the onion and pepper overpowered the dish. One warning!! Make a double batch. It's so good that you will be disappointed if you don't. Also - You can use half the water. Thanks for a great recipe.


After reading the other reviews, I added a simple first step ... I boiled the ribs for 30 minutes ... that fat made its way to the top of the water and not into my slow cooker ... lots of ingredients here, but absolutely great flavor ... too easy not to do again ...