There is something mighty comforting about a supper that asks so little of you and still comes out tasting like you tended it all day. These slow cooker pork riblets are the kind of practical summer meal country cooks have always treasured: simple, thrifty, and full of flavor. Using frozen pork riblets and just a few pantry-friendly additions, you can put dinner on in minutes and let the slow cooker do the heavy lifting while you get on with the day.
These tender riblets are especially nice served with buttered corn on the cob, potato salad, baked beans, or a crisp cucumber and tomato salad from the garden. If you want to stretch the meal a bit, a pan of cornbread or a scoop of fluffy rice will catch every bit of the rich juices and sauce.
4-Ingredient Slow Cooker Summer Ease Pork Riblets
Servings: 4 to 6
Ingredients
3 pounds frozen pork riblets
Directions
1. Place the frozen pork riblets in the bottom of the slow cooker. Scatter the diced onion and frozen bell peppers around and over the meat.
2. Pour the barbecue sauce evenly over the riblets, making sure most of the meat is coated.
3. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the riblets are very tender and cooked through.
4. Gently stir to coat the riblets in the sauce and vegetables, then serve hot with your favorite summer sides.
Variations & Tips
Sweeter Supper: If your family likes a sweeter barbecue flavor, stir in 2 to 3 tablespoons of brown sugar with the sauce before pouring it over the riblets. It gives the finished dish a sticky, mellow glaze.
A Little Tang: For a brighter flavor, add 1 to 2 tablespoons of apple cider vinegar to the barbecue sauce. That little bit of tang helps balance the richness of the pork.
Make It Heartier: You can add a few chunks of potatoes to the slow cooker if you want the meal to be more filling. Tuck them around the edges so they cook down in the savory juices.
Cooking Tip: Since slow cookers can vary, check for tenderness near the end of the cooking time. Riblets are best when the meat is fully cooked and easily pulls away from the bone, but not so long that it falls completely apart before serving.
