Lunch / Dinner
Louisiana Country-Style Ribs
Barbecue ribs are so popular, it’s no wonder so many variations exist. Tender, smoky, and the best kind of messy, they’re a masterpiece when done right. This casual, boneless version brings barbecue indoors with slow-cooked, saucy flair.
Cut from between the pork shoulder and loin, country-style ribs are named just for their rib-like shape. For an at-home feel that blends Creole and Cajun influences, season them with spices like thyme, celery seed, and cayenne pepper. Then, slowly simmer them in a velvety sauce for ribs so tender they almost melt in your mouth.
FOR THE RIBS, TRIM:
FOR THE SAUCE, HEAT:
Test Kitchen Tip
Boneless country-style ribs are super low-maintenance. If you find packages not labeled boneless, they may have bones. That’s OK, they’ll cook the same
For the ribs, trim excess fat from ribs, then pat dry with a paper towel. Place sliced onions in bottom of slow cooker; add apple juice.
Combine paprika, granulated garlic, onion powder, salt, 2 tsp. brown sugar, black pepper, thyme, celery seed, and cayenne. Rub spice mixture onto ribs and place in slow cooker on top of onions. Cover slow cooker and cook ribs on low setting, 5 hours.
For the sauce, heat oil in a saucepan over medium-high. Add diced onion, bell pepper, diced celery, and chopped garlic; cook until softened, 5 minutes.
Add ketchup, mustard, vinegar, 1 Tbsp. brown sugar, and Worcestershire; simmer over low heat, stirring often, 20–25 minutes. Purée sauce with a handheld blender or in a food processor until smooth; season with salt and black pepper. Reserve 1 cup sauce.
Remove ribs from slow cooker; discard liquid and onions. Return ribs to slow cooker. Pour remaining sauce over ribs. Cover ribs and cook on low setting, 1 hour more.
Serve ribs on Texas toast with reserved sauce; garnish with parsley.
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Cholesterol 112mg 37%
Sodium 1089mg 45%
Carbs 16g 5%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.