Let Me Tell You About These Ribs...
Alright, so, picture this: it's a rainy Saturday, my slippers are on, and frankly, I'm way too lazy to fuss over dinner. Except, of course, the whole house smells incredible and my kids start hovering around the kitchen like hungry puppies. That's because I threw together my not-so-secret weapon—Crock Pot Mississippi Country Style Ribs. I'll admit, the first time I made this, I was just trying to clear out my pantry (who isn't, once in a while?), but now it's turned into a regular request. There's something about the tangy, buttery, falling-apart meat that makes everyone a little nicer to each other. Or maybe that's just because they're busy chewing. Either way, if you like dinners that basically cook themselves, you're in the right place.
Why You'll Love This (or at Least Why I Do)
I make this when I just can't be bothered to do the whole "fancy" dinner thing, but still want everyone to think I put in some effort. My family goes nuts for it, especially because the meat gets so tender you almost need a spoon instead of a fork. (Okay, fine, my youngest just eats it with her hands—who am I to judge?) Honestly, this is the meal I pull out of my sleeve when I've forgotten to defrost anything or the day just sort of got away from me. The only thing that's ever annoyed me is the mess the pepperoncini juice makes if you get too enthusiastic pouring it in. Pro tip: pour gently, or your countertop will have that "zesty" smell for days.
What You'll Need (But Don't Stress Too Much)
- 2–2.5 lbs country style pork ribs (boneless or bone-in; I've used both—whatever's on sale, honestly)
- 1 packet ranch seasoning mix (Hidden Valley is the one my gran swore by, but I've used the store brand in a pinch and no one noticed)
- 1 packet au jus gravy mix (sometimes I swap in brown gravy mix if that's all I've got—works fine)
- 4–6 pepperoncini peppers (or more if you like a kick; banana peppers are an okay stand-in, but different vibe)
- ⅓ cup pepperoncini juice (just splash in from the jar—I've also skipped it and survived)
- 4 tablespoons unsalted butter (I've used salted when that's all I've got, just cut back a bit on extra salt)
- Optional: a splash of Worcestershire sauce (I do this if I'm feeling fancy, but usually forget)
- Salt & pepper, to taste (honestly, I rarely add much since the mixes are salty already)
Alright, Here's How I Throw It Together
- Layer the ribs in the slow cooker. No need to get artistic. Just plonk 'em in there—don't worry if they're a bit crowded. They'll get cozy.
- Sprinkle the ranch and au jus packets over the top. I usually just open both, then shake them out like I'm salting a snowy driveway. Don't overthink it.
- Add the pepperoncinis and juice. Just toss the peppers right on in; don't fuss about slicing. Pour in the juice too. This is where I sometimes get clumsy and splash it everywhere—be careful!
- Slice the butter and scatter on top. It melts down and does magical buttery things. Oh, and if you're adding Worcestershire, now's the time—just a glug.
- Cover and cook. Low and slow is the way: 7 to 8 hours on low, or 4ish on high if you can't wait. Sometimes I peek halfway and give things a little stir, but it's not required. (This is the stage where it all looks a bit weird and you might question your life choices—don't panic, it comes together.)
- Check for doneness. The ribs should just about fall apart when you poke them with a fork. If they're still stubborn, let 'em ride another 30 mins.
- Serve up! I usually let folks fish out their own pieces, then pour some of the buttery juice over the top. Take a taste here—but be careful, it's hot! (Yeah, I've burned my tongue. More than once.)
Notes from My Real-Life Kitchen
- If you like things a bit saucier, add a splash of broth. I tried using just water once, and it came out kind of bland—so stick to broth if you can.
- On second thought, I think the leftovers taste even better the next day. Something about the flavors melding, you know?
- Don't freak if your ribs shed a lot of fat while cooking. Just skim off the top with a spoon if it bugs you. Or, do what I sometimes do and call it 'extra flavor.'
What If You Want to Mix Things Up?
- I once swapped the ranch for a packet of onion soup mix—tasted fine, but a little on the salty side. Maybe go half-and-half if you wanna try?
- Chicken works in place of pork if that's what you've got, just check for doneness earlier. It cooks a bit faster.
- Tried adding root veggies in with the ribs... they got really soft, almost too much. Carrots held up ok, but potatoes turned to mush. Maybe keep your veg on the side?
What Do You Need? (And What If You Don't Have It?)
- Slow cooker/Crock Pot—obviously. But I've done a (sort of) version in a Dutch oven in my oven at low heat (about 275°F) for 3–4 hours. Not quite the same, but it works if your slow cooker is being borrowed by your neighbor, like mine was last Thanksgiving.
- Sharp knife and cutting board (for the butter, mostly; everything else can go straight from the package).
- Tongs are nice but I've used a big spoon when mine's hiding in the dishwasher.
How to Store It (If There's Any Left, That Is)
Pop leftovers in an airtight container. They'll keep in the fridge for about 3 days—though honestly, in my house it never lasts more than a day! You can freeze it, too, wrapped up tight (I just use old takeout containers sometimes, works fine). Reheat gently, or you'll dry it out.
How I Usually Serve These
We like ours piled high over creamy mashed potatoes. Sometimes I go for buttered egg noodles if I'm feeling nostalgic, or even a slab of white bread to mop up all the good juice—old school, right? Oh, and corn on the cob is nice if it's in season. My cousin swears by serving it with coleslaw, but I think that's just an excuse for more mayo.
Some Pro Tips (AKA My Past Mistakes)
- Don't try to rush the cooking time. I once tried to crank it up to high for just 2 hours—ended up with tough, chewy ribs and a very disappointed family.
- Don't skip the butter. I know it sounds indulgent, but it's what makes the texture so good. Tried once with just a splash of oil—nope, not the same.
- If you want less salt, use half the seasoning packets and add more at the end. I've made it too salty once or twice (my own fault for not tasting as I went).
Frequently Asked (or Yelled Across My Kitchen) Questions
- Can I use beef ribs instead? Yep, you can! They come out delicious, but take a tad longer. Just check for doneness.
- Is this spicy? Not really. The pepperoncinis mellow out. If you're nervous, just use a couple or even leave them out (but you'll miss a little zing).
- Do I need to sear the ribs first? Honestly, I don't bother. I've tried both ways, and while searing adds a little extra flavor, I'm usually too impatient. Up to you!
- Can I make this in advance? Sure can. Actually, I find it works better if you let it chill overnight and reheat gently—the flavors get cozy together.
- What kind of ranch mix? I've used everything from Hidden Valley to Aldi's store brand. It all works. If you're curious about homemade, this one is good.
- Where do you get pepperoncinis? Most grocery stores have them in the pickle aisle. Or order online—I've snagged a jar here before when I was too lazy to shop in person.
- Do you ever thicken the sauce? Sometimes, if I'm feeling extra, I whisk in a cornstarch slurry (about a tablespoon mixed with cold water) and let it bubble in the slow cooker for 15 mins at the end. But it's really not required.
And hey, if you make these Crock Pot Mississippi Country Style Ribs and love them, tell me! Or if you mess them up, tell me that too. I've burned, overcooked, and under-mixed just about everything at least once—so you're in good company here.
For more easy slow cooker inspiration, Southern Living has a nice roundup here (though I think this recipe is tastier, but don't tell them I said that).
Ingredients
- 3 pounds country style pork ribs
- 1 ounce ranch seasoning mix
- 1 ounce au jus gravy mix
- ½ cup unsalted butter (1 stick)
- 8 pepperoncini peppers
- ¼ cup pepperoncini juice
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
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1Place the country style pork ribs in the bottom of the crock pot.
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2Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the ribs.
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3Add the black pepper and garlic powder over the top.
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4Place the butter on top of the ribs and scatter the pepperoncini peppers around. Pour the pepperoncini juice over everything.
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5Cover and cook on low for 6 hours, or until the ribs are tender and easily pull apart.
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6Serve hot with your favorite sides and spoon some of the cooking juices over the ribs.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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