Country-Style Ribs

*10 Ing. or Fewer *Gluten-Free–Optional
Makes 6–8 servings
Prep. Time: 10–15 minutes Cooking Time: 3–7 hours Ideal slow-cooker size: 6-qt.
Needed at Time of Preparation:
4–5 lbs. pork shoulder ribs, cut into pieces that will fit in a gallon-sized freezer bag
¾ cup ketchup
¾ cup of water
1 tsp. salt
1 tsp. coarsely ground black pepper
dash cayenne pepper
1 Tbsp. chopped dried chile
2 Tbsp. apple cider vinegar
2 Tbsp. Worcestershire sauce *make sure yours is gluten-free to keep this recipe gluten-free
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag and smoosh around to coat all ribs evenly.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    TIP: If 6–8 servings are just too much for you, either split the recipe between 2 freezer bags or make it all and freeze the leftovers.
    Information for Freezer Bag:
    Makes 6–8 servings
    Cooking Time: 3–7 hours Ideal slow-cooker size: 6-qt.


  1. Thaw bag completely for 24–48 hours or more.
  2. Empty contents of freezer bag into the crock. If you need to make a second layer, stagger pieces so they don’t directly overlap each other.
  3. Cover. Cook on Low 5–7 hours, or on High 3–4 hours, or until instant-read meat thermometer registers 145–150°F when stuck in the center of ribs (but not against bone).

Add Comment